Coconut tacos
By VicentaLakin
Recipe Recommendations
- high-gluten flour 160g
- low-gluten flour 60g
- sugar 20g
- salt 3g
- yeast 3g
- water 100g
- eggs 25g
- milk powder 7g
- vegetable oil 20g
- chocolate sauce appropriate amount
- coconut appropriate amount
- black sesame appropriate amount
- cornflakes appropriate amount
- yogurt appropriate amount
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut tacos
1
fermentation is twice as large as the pasta. Take out the exhaust
2
Once fermented again, a thin piece of squares, shaped in the same way as the oven
3
It's on the grilled oilpaper, and it's sorted out so that the face is as big as possible. Put a bowl of hot water in the oven for re-fermentation
4
Take off the fermented noodles, put small holes on the surface with a fork and cover the fermentation for about 10 minutes. The oven preheats and fires 180 degrees
5
A nice, loose noodle, an egg fluid on the surface and a proper amount of black sesame. Delivery to preheated oven, 180 degrees of fire, mid-level, 12 minutes. The bread is just yellow
6
Take out the baked bread, take it out of the grill, and spray it. Clean water
7
Cover the film
8
When the bread cools up to the temperature of the hand, the bread is torn upside down and torn out the oil sheet
9
Draw a few knives on the bread, don't break them, just slash them
10
Put on a proper amount of chocolate sauce and a layer of coconut
11
Roll up the bread, wrap it up with a protective membrane, put it around for half an hour, and make the rolls stylish
12
Put the right amount of vegetable oil in the pot, pour it into the cornflakes, and make the cornfried
13
Stylish bread off the corner, cut off。
14
Put yogurt on both ends and a proper amount of corn. Snippets
15
Here we go
16
Here we go