Coconut bubbles
By VicentaLakin
I've come all the way down the baked road, from the first toast that didn't come up with the creeps, to the second roasted, and the third - the fourth - until now. This bread, which I've seen recently, has been good for several times, and it's a taste of the family, and it's here to share the steps and the heart, because this bake beginner can do it, and it doesn't have to go to the expanse of the toast
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Coconut bubbles
1
Put 5 grams of yeast in a warm milk, melt and mix it evenly, then add 65 grams of high powder to equalize it, keep the membrane covered in warm fermentation up to four times the size of the figure, then turn back to the status of the map and rip it open and leave it in a hive
2
The material in material 2, other than butter, is added in the order of liquid, then sugar, salt, then high powder, and then the fermented yeast is torn into the bread drum, opening a laminate and then adding butter, and then a laminate. ♪ After the first fermentation ♪
3
I'm 1.5 times bigger than I was when I first fermented to the original noodle, if I had a finger on it and I didn't shrink right away! Take out the noodle for a few minutes to vent, wake up, split the noodles into an average of 12 pieces, roll them into a ball and drop them into a cake mold of about 10 inches, and do a second fermentation
4
Two fermentations around twice the size of the picture
5
Sprinkle the slurry in material 3 on each of the noodles, and then throw coconuts into the preheated oven, with a mid-level of 180 degrees for 25-30 minutes! My oven is hot, depending on the temperature of the individual oven, and I'm wearing tin paper for 15 minutes in 180 degrees
6
The bread's in the oven, it's smelly, it's finished
7
In previous finished chart