Coconut steak bag
By VicentaLakin
Coconut-flavored steaks are very tempting and easy to make
Recipe Recommendations
- high-gluten flour 260 grams
- qingshui 130 grams
- egg liquid 35 grams
- milk powder 10 grams
- fine sugar 35 grams
- yeast 3 grams
- salt 3 grams
- butter 25 grams
- coconut stuffing appropriate amount
- egg liquid appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Coconut steak bag
1
Prepare the material
2
Except for butter and casseroles, and pasta with chopsticks
3
Move to the mats and add room temperature softened butter in 10 minutes
4
Just keep rubbing it for about 10 minutes until the noodles appear
5
Keep the film on the dome for fermentation
6
An hour's pasta is 1.5 times larger
7
The vents are divided into 10 levels, and the membranes are loose for 15 minutes
8
When it's loose, take a noodle and open it with a cane
9
Turn your face over and spread the palm
10
Keep your mouth shut
11
All the rolls are put in a non-glaze for re-fermentation
12
About 40 minutes later, the fermentation will be completed and a few coconuts will be sprayed with egg fluid
13
I'll send it up and down to a preheated oven
14
You can eat if you're cold
15
And look at the structure insideCoconut steak bag Make Tips
1. Be patient when kneading dough by hand; lifting the dough and gently throwing it forward helps speed up the process.
2. Give the dough enough time to rest to make it easier to roll out; if the dough shrinks back when rolling, it is recommended to let it rest for a few more minutes.
3. The ingredients for the coconut filling are: 35g egg liquid mixed with 15g white sugar, stirred until the sugar dissolves, then add an appropriate amount of shredded coconut.
4. The final tip comes from a food expert: Only bag the bread for storage after it has completely cooled; if bagged while still warm, it may develop a sour taste affecting the flavor.