Coconut omelets
By VicentaLakin
The next few days without making bread will miss bread and taste and the smell of bread when it is baked in the oven. During the previous period, the weather had become colder, making bread fermentation had been too long, there had been no time to ferment, and there had recently been heating in the home, and there had been no fermentation problems, and there had been time to make some baking。
Recipe Recommendations
- milk powder 45G
- water 120g
- salt 2g
- fine sugar 45G
- yeast 5g
- high-gluten flour 350g
- unsalted butter 30g
- powdered sugar 30g
- butter 30g
- egg yolk of 2
- coconut 75g
- protein a little
- milk fragrance
- baking
- an hour
- ordinary
Steps for Coconut omelets
1
placing material other than salt-free butter in the main noodle material (45g milk powder, 210g water, 2g salt, 45g fine sugar, 5g yeast condensed flour, 350g salt-free butter, 30g salt-free butter) in order to initiate and face the procedure, which will smooth the noodle to smooth and add butter to the continuous start-up and face-to-face programme, to the extension phase, and to the fermentation of the covered noodle to 2-3 times the size
2
Put fermented noodles on the board
3
When the noodle exhaust is complete, the average flat is about 10 minutes
4
softening of the yellow salt chamber in internal materials (internal: 30 g sugar powder, 30 g butter, 2 yolk, 10 g milk powder, 75g coconut) to add sugar powder, milk powder, yolk, coconut corsets
5
Take one of the breads and grow a square
6
Take a few of the prepared internal flats and lay them on the nice skin
7
From one end to the other, towards the port. Do the rest of the dough this way
8
When all the noodles are ready, put them on the grill. Move
9
It ferments around an hour. It ferments almost twice the hour
10
The oven's 180 degrees preheat. It'll be 20 minutes in the middle of the fire