Coconut lasagna
By VicentaLakin
The smell of coconuts has been in the taste buds since it was made, and today it's made a lasagna that is especially fond of the coconuts, and the coconut bread is ready, and it's been made in Chinese, and it's a good thing about the coconuts。
Recipe Recommendations
- sweetening
- steamed
- several hours
- ordinary
Steps for Coconut lasagna
1
Coconut material: 40 g coconut, 30 g vegetable oil, one egg, 30 g sugar.
2
Put all the raw materials of the coconut in the container and mix them evenly
3
Flour material: 250 g flour, 3 g yeast, 130 g warm water and fermentation in warmth
4
The noodles fermented twice as big. They grew into squares. They split into eight pieces
5
A piece of coconut at the bottom, and then a layer of the top. Rise
6
When they're all set up, the last one will be decorated with a little bit of decorating, in a steam cage with oilpaper, and awake for 30 minutes again
7
And then it'll be evaporated in 30 minutes