Carrot coconut toast
By VicentaLakin
Bread is harder to make than cake, but the carrot coconut toast is simple, and if you have patience, you can make the smell of the bakery。
Recipe Recommendations
- high-gluten flour 230g
- low-gluten flour 50g
- yeast powder 3g
- sugar 25g
- salt 3g
- light cream 30ML
- milk 100ml
- unsalted butter 20g
- carrot crumbs 100g
- coconut powder 3 tablespoons
- coconut silk appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Carrot coconut toast
1
carrots are reduced to 100 g after grinding, all powder materials are evenly mixed and salt-free butter rooms are softened。
2
carrot chips are added to the powdered material and evenly rubbed with their hands; they are followed by light cream, salt-free butter, and finally milk (do not fall down at once, with about 15 ml left, and the viscosity of the noodle is increased by the degree of viscosity, and if it is not noticed that the noodles are too wet, they can be evened with high-weededed flour). the mixing of the noodles will be able to flatten the surface, and will be closed. because the weather is hot now, the noodles expand one-fold when basic fermentation (about an hour) is done by placing it on the side of the skin cover. when operating at a lower temperature, a pot of hot water can be boiled with a pot (with a hand that can reach into the water and feel that the water is mildly hot) and fermented in the pot by mixing a pelvis cap。
3
Scatter the panels with a small amount of condensed flour, remove the dough and put it on the panels, release the gas at light pressure and cover the clean wet sheet for 15 minutes。
4
After the awakening, the tablets were divided into eight equals, because our oven was small and had to be baked separately. The oven is large enough to bake directly with each other, and it cannot be baked immediately in the freezer room. The noodles are long striped with a stick, with a suitable amount of coconut silk in it, curled up, the molds are coated with butter to ease defilm and the face is put into the moulds for secondary fermentation。
5
The second fermentation, like the basic fermentation practices mentioned above, takes one hour and the oven is preheated 180°C for 10 minutes. The face was sprayed with water, the coconut silk was scattered and sent to the oven, with 180°C roasting for 35 to 40 minutes。
6
The larger bread is properly extended by 5 to 10 minutes, the bread is baked for 30 minutes, and can be baked to the surface of gold, and taken out immediately after it's done
7
Look! It's easy! Try it