Coconut omelet
By VicentaLakin
It's nice to have the fresh-on-the-cooked simulator baked. When snacks are good for tea. But the food was fast. A plate was baked yesterday morning, and it was empty this morning. This time I used yogurt, I made it all I wanted. It tasted good. Kids' favorites。
Recipe Recommendations
- flour 200g
- yeast 2g
- salt 2g
- sugar 30g
- corn oil 20g
- milk 85g
- whole egg liquid 50g
- egg yolk of 2
- coconut 20g
- sesame appropriate amount
- white sugar 10g
- sweetening
- roast
- several hours
- senior
Steps for Coconut omelet
1
Put the whole egg fluid, milk, corn oil, sugar, salt, flour, yeast in the bread drums in turn and start the hairdresser. 90 minutes to finish。
2
A nice pasta takes out a smooth exhaust for 10 minutes。
3
It splits the noodles into 12 small-faced agents. Rub round。
4
The egg yolk is scattered into coconuts and white sugar in the supplements. Blend. Put it in。
5
Each of the steps of the coconut egg yolk-packing practices is crushed into little tortillas and placed in a ready egg yolk pie. It's all right。
6
Shut down, all done。
7
Put it in the grill and ferment it again。
8
When the fermentation is twice as large, each dose is washed with water and sesame。
9
In the middle of the oven, up and down, 180 degrees for 18 minutes. Roast to get out of the model。