Coconut bread
By VicentaLakin
The bread from hand-made plastics was beautiful, and coconut-smelling bread was my favorite, so today it was decided to challenge a slightly difficult plastic bread, and in the end it was brilliantly successful. Thank you so much for the toaster. It's very practical and saves time。
Recipe Recommendations
- high-gluten flour 375g
- fine sugar 45G
- eggs one
- salt 3g
- yeast 5g
- milk powder 12g
- milk 210g
- butter 45G
- whole egg 38g
- coconut 75g
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut bread
1
bread materials: 4g eggs (about 50g) of salt 3g yeast 5g milk 12g milk 210g butter 45g
2
coconut trap: butter 35g fine sugar 38g all egg 38g milk 35g coconut 75g
3
The pasta material, other than butter, is added to the bread drums in the order of liquids and solids (milk-egg-sugar, salt-heavy flour-milk flour-fermentation), and a small hole is dug in the flour and placed in the yeast
4
Commencing the bakery self-defined and face program, choosing 20 minutes, start and face (after a bit of mixing, water can be added or flour can be adjusted to the soft and hard level of the flour)
5
After 20 minutes, the first and the first face program is over and the pasta is smooth enough to add butter and start the second face program, which is 20 minutes
6
After the completion of both the dots, select yoghurt function (i.e. fermentation function) and cover the bread machine for fermentation, which is ready when it reaches 2-2.5 times the size of the original
7
At this point, it can be a coconut trap: butter soften to the point where the finger can be punctured, put in fine sugar and use an egg-beater. Fight! Fire
8
Add egg fluids in two
9
And then we'll add milk and we'll mix it with a razor
10
Join the coconut and mix it evenly
11
That way the coconut will be ready
12
Take the well-released noodles out of the bakery, and put them on a silica plate, with a large rectangular, evenly paved coconuts. Paper
13
Roll it up and squeeze it and cut it in the middle with a knife
14
Twisted into eight fonts, squeezed at two ends, placed in a bakery, selected yogurt function (i.e., fermentation), covered in the breadbox for final fermentation, and released when it reaches 2-2.5 times the size of the original
15
Select the baking function, set the time at 40 minutes, and burn the selection
16
After 25 minutes of baking, the rest of the egg fluid is brushed on the face of the bread and continues to bake. Bake
17
The fragrance of bread was made