Coconut braid toast
By VicentaLakin
I've been wanting to buy a toast box, and I've asked my young master if he wants to eat coconuts. Make a coconut toast! Packing the tattered coconuts in front of their faces and making them into braids; and making the good toast to eat with its hands
Recipe Recommendations
- high-gluten flour 280 grams
- milk 110 grams
- salt 4 grams
- white sugar 20 grams
- eggs one
- baking powder 5 grams
- butter 20 grams
- coconut stuffing 70 grams
- almond slices 15 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Coconut braid toast
1
(b) The two lasagna procedures for the placement of milk, more than half an egg, salt, high powder, sugar and fermentation in order in the bakery
2
Put it in butter and re-examining
3
(b) Pour the covered noodles into the flour basin, with room temperature down
4
The lower room temperature is twice as large, with a hole in the middle of the face
5
(a) The haired pasta is divided into three noodles, which are loosed for 20 minutes with a slight oscillation
6
(a) Take a piece of flour, put a coconut on it and a long seal
7
(a) Put the seal down and press a few strokes
8
Draw a few knives on the covered face
9
Three days of lasagna
10
Put it in a toast mold, with a second awakening of one hour
11
When you wake up, brush the egg fluid, spray the apricot, enter the oven, 180 degrees, 35 minutes。Coconut braid toast Make Tips
Ingredients for the coconut filling: shredded coconut, butter, beaten egg, sugar. Mix well to form the coconut filling.