Coconut buns
By VicentaLakin
The practice of issuing coconut buns in the past few days has been to cut them directly after a large roll of noodles, which is relatively simple, and it is felt that the sense of hierarchy is evident, and sales are good, and is shared here。
Recipe Recommendations
- high powder 400 grams
- water 105 grams
- milk 110 grams
- egg liquid 40 grams
- butter 35 grams
- yeast 5 grams
- sugar 80 grams
- salt
- salad oil 10 grams
- coconut appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Coconut buns
1
All the materials, except butter, were placed in the van and face for 20 minutes. Close the van for two minutes. Start again and add butter again and again for 20 minutes. It'll be like this when it's over. And then there'll be such a membrane。
2
Put it in a container and wait for fermentation once, which is usually the basic fermentation。
3
Coconut falls, egg-slurry milk pours into the bowl to be fully modulated, adding sugar to it
4
Finally join the coconuts and mix them. Turn this into a state。
5
Two-and-a-half-three-fold noodles。
6
Blueberry rolls, coconut rolls, same thing. Make four buns of noodles into a tortilla peel。
7
Evenly covered in coconuts, blueberries。
8
Collapse。
9
One cut in the middle
10
Start with a roll. Cut to the top。
11
Put it in the oven and wait for fermentation. I usually use room temperature for natural fermentation, which takes about 1.30 hours to 2 hours over 25 degrees. It's urgent to use the oven for fermentation, which I think is good for natural fermentation。
12
After a second stroke, it became apparent that obesity was only possible. Surface omelette. Soufflé (practices; butter, sugar, powdered milk, powdered powders)
13
The oven is 175 degrees. About 16-18 minutes. Look at the temperature of the oven。