Gold coconut bar bread

1

PREPARE ALL PASTA MATERIAL AND USE THE ACA AS THE REQUIRED WEIGHT...

2

With the exception of butter, all the material from the main cone is placed in the bakery for 30 minutes.

3

In 30 minutes, put in softened butter, and continue to start rubbing for 30 minutes to full.

4

Just pull up the noodles so we can get out of the thin membrane.

5

We'll prepare the coconuts for the fermented noodles.

6

Butter and white sugar melted

7

Add coconuts to the mix。

8

Cover the film and put it in the freezer.

9

Fermented noodles...

10

Take out the noodles and squeeze the exhausts and form a larger rectangular。

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At two thirds of the right of the dough, the coating of coconuts was even, leaving one third blank。

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From one third of the left blank to the middle。

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Then turn around and present the rectangular。

14

Scrambling slowly, with larger rectangles.

15

Scratch it with a sharp knife into an even strip。

16

Take a long strip, twist two to three laps, put it on the grill, press it properly, and put it all in one direction and between。

17

fermentation in the oven, hot water under the ground, 1.5 to 2 times the size of the egg

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CLEAN UP THE EGG FLUID AND DROP IT IN THE PREHEATED ACA OVEN... 150 MINUTES ON FIRE AND 130.20 MINUTES ON FIRE。

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♪ Loved coconuts, baked into the house ♪.

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♪ Loved coconuts, baked into the house ♪.

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♪ Loved coconuts, baked into the house ♪.

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♪ Loved coconuts, baked into the house ♪.

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♪ Loved coconuts, baked into the house ♪.

1. The oven temperature and time provided are for reference only; every oven is different, so you need to pay close attention and observe the process yourself. 2. After twisting the dough, be sure to press it down firmly to prevent it from unwinding during fermentation. However, even if pressed firmly, it may still loosen slightly, but that won't affect the result much; irregular shapes actually add more character, haha. 3. Once the bread is baked and slightly cooled while still retaining some warmth, place it in a plastic bag and seal it tight to ensure the texture remains good when you eat it again. 4. If your oven runs hot, keep a close watch on it and cover with aluminum foil as soon as it starts to brown slightly to prevent burning. 5. It is best to line the baking tray with parchment paper during baking, as the sugar will stick to the tray and make it a real pain to wash. I didn't use any, and it all stuck to the pan. Of course, if you don't mind washing it, that's fine too.