Milk coconut bread
By VicentaLakin
It's the first time I've made bread with an air frying pan, and it's so soft, because it's so small, and I've done less according to the capacity of the frying pot, and you take a bite, I eat it all at once. The bread surface is covered with butter, which is baked and sticky and tastes very soft. And We do not like sweet bread especially, but We have no love except for the coconuts, and smell the coconuts, and I am drunk。
Recipe Recommendations
- high-gluten flour 120 grams
- fine sugar 12 grams
- milk 80 grams
- condensed milk 10 grams
- salt 2 grams
- yeast 2 grams
- butter 10 grams
- coconut appropriate amount
- sweetening
- other
- several hours
- ordinary
Steps for Milk coconut bread
1
(b) Placing all materials other than butter together to remove thicker film
2
(b) Add butter to the extension phase, if a film can be pulled out
3
(b) Placing the noodles in the container and fermenting the base in warmth
4
The pasta fermented more than twice as big as it used to be, so that it could be inserted with a finger sticky powder, the small hole would not bounce back and the base fermentation would end
5
(b) Flowing the noodles and dividing them into seven equivalents
6
(b) Small noodle rolls, covering of the skin-skinned film, which is loose for 15 minutes
7
(b) Move the small noodles into the paper tray and place them in the bomb basket for final fermentation
8
(b) When the noodles are fermented, the surface coating material is made, so that when the butter is softened and the milk is mixed together, it is mixed into milk-making sauce
9
The fermented face of the dough is evenly coated with refined milk sauce and coconuts
10
(b) Sliding the basket into the air pot
11
An air frying pan is set at 180 degrees, baked for 15 minutes and removed from the cover of tin paper
12
The bakery is sealed when it is warmed。