Milky coconut bread bar

1

Let's start with the milk coconut pie, prepare the material, weigh it, stand by. The butter room was softened and the eggs scattered and weighed。

2

First, you pour milk and egg fluid into the basin and add white sugar and mix it evenly。

3

Milk powder in the bowl, evenly mixed. Butter with a microwave, melts, joins the basin and mixs evenly。

4

And pour the coconut into a mixed basin。

5

It's evenly plattered, and it's a mass of pie。

6

Make a good coconut cocoon, full of fragrances, and cover it up. You can put it in the freezer. Stand by。

7

Prepare the materials for bread, called resupply. The butter room softened。

8

Mixed all materials, evenly mix them, move them to the operating table, start and face。

9

It's more sticky when you start with the noodles, so don't add dry powder and go on。

10

It's enough to pull out an easily broken membrane。

11

At this point, soft butter will be added and the pasta will continue。

12

Scramble to the extended state of the noodle, i.e., to remove a small piece that pulls out a thin membrane without breaking it。

13

I put a bowl of hot water in the oven to ensure humidity。

14

It'll be okay when it's twice the size。

15

The fermented pasta can be pumped through the oscillation。

16

The exhaust is finished, and the squares grow。

17

On the left side of the face, two thirds of the tablet is covered with a pre-done coconut。

18

Turn one third of the right without the material on the left. Press pressure。

19

Turn the left on the same side, as the map! Press pressure。

20

Put the large pieces of the package over here, like pictures。

21

Open up and form a large square。

22

with a sharp knife, sliced into strips 4-5 cm wide。

23

Take a piece of face, cut in the middle of the face, and do not cut off both。

24

The two uncut hands rotated several times, spiralled and placed on the grill. If it's a convulsion, you can press things. Then do it。

25

Put it in the oven and ferment it again for 40 minutes, twice the size。

26

And baked bread, and made of it full of egg fluid, and then spread out some dry coconuts. Send it to the oven and burn it at 170°C for 15 minutes。

27

Out of the stove and cool. The fragrance of coconut bread bar is ready。

28

It's beautiful land when it's food or tea

1. It is best to make the coconut filling in advance so that the coconut can fully absorb the moisture from the filling. The prepared coconut filling must be refrigerated first; since the butter is melted, it is relatively soft, and it is more convenient to use after refrigeration. 1. Salt affects yeast fermentation, so salt and yeast cannot come into direct contact. 2. The bread kneading method is similar to the action of washing clothes—pushing forward—combined with a slapping motion, which makes it easier to develop the gluten film. 3. When handling the bacon, you do not need to fry it until it is very crispy, and do not add oil. 4. To make the sesame seeds adhere more easily, you can spray some water on the dough balls with a spray bottle before sprinkling the sesame seeds. 4. The baking time and temperature should be determined based on the temperament of your own oven.