Pulp coconut milk buns
By VicentaLakin
I've seen a lot of plum-cracked buns last year, and I've been curious about it since I've seen it. It turns out that only if you try it in person does it taste good, the organization is very soft and the bottom is not so hard, which is certainly a good way for bread lovers who like soft bottoms. Don't underestimate the wetness of the bottom. It's a very sweet coconut milk mixture, which is like a taste of milking bread. It's really delicious. It's done without regret. I have learned from others' methods, and I have reformed them. From the inside to the skin to the burrito, I have used milk, coconut and milk powder. It's really coconut and milk from the bones. It tastes like it can only taste if it's eaten. I can't help but eat a ha ha ha。
Recipe Recommendations
- high-gluten flour 200g
- coconut milk
- milk
- eggs 54g
- butter 41g
- salt 2g
- milk powder 20g
- coconut 50g
- coconut 5g
- white sugar 55g
- sugar-tolerant yeast 3g
- sweetening
- roast
- several hours
- ordinary
Steps for Pulp coconut milk buns
1
Prepare food: bread powder, coconut, milk, milk powder, eggs, butter, coconut, coconut, sugar, salt, high sugar yeast。
2
First, 200 grams of bread powder, 10 grams of milk powder, 40 grams of coconut, 60 grams of milk, 37 grams of eggs, 20 grams of sugar, 2 grams of salt, 3 grams of sugar yeast in a baker。
3
It then emboldened itself into a bakery and opened and face with a defined and fixed time of 10 minutes。
4
Sixteen grams of butter will be added in 10 minutes and the meeting will continue for another 15 minutes。
5
We're preparing for coconuts: 50 grams of coconuts, 25 grams of butter, 17 grams of yolk, 13 grams of coconuts, 12 grams of milk, 15 grams of sugar, 10 grams of milk powder in a bowl。
6
Then we'll prepare the bubbles: 50 grams of milk, 50 grams of coconut and 20 grams of white sugar to mix evenly。
7
Noodle fermented to the point of poking a hole with a finger in flour. 'Cause it's the hot fermentation I use in summer
8
When the noodles come out of the air, they are split into six equals, and each of them is smooth。
9
Then the face is covered with a face stick。
10
Put coconuts on every skin
11
Pack the pie with a bun, then the side of the tweezer goes down in the grill and the wet cloth starts to ferment again。
12
The fermentation is twice the size of the bread basket, so that it is evenly poured on every bread。
13
And then some coconut on the surface
14
The mid-level of the oven, which is preheated at 180 degrees, is scheduled to last 20 minutes, during which time tin paper is added when the colour of the surface is appropriate。
15
When the time comes to pick up the bread, the color is very even