Chinese coconut toast
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- a day
- senior
Steps for Chinese coconut toast
1
After the butter is softened, the sugar is evenly mixed, then the eggs are evenly mixed, and finally the coconut is mixed with the milk powder, and the coconut is ready。
2
After mixing all the ingredients of the Chinese pasta into a flat one (without sprouting), the film is covered and fermented in the refrigerator for 17-24 hours。
3
When fermentation was completed, the Chinese noodles had been sent 2-2.5 times larger。
4
Tore the Chinese noodles into small pieces, mixed with raw materials other than butter in the main ones, and when they reach the extension stage, they are added to the sliced butter, which continues to reach the full expansion phase, i.e., they are capable of pulling out large pieces of film. And ferment in warmth。
5
After the fresh fermentation of the noodles is split into three pieces, rolled round, loose for 15 minutes, and gills grow in tongues, with coconuts covered。
6
Scroll from top to bottom into a cylindrical, deep cut in the middle. ♪ Don't have to cut ♪
7
Put the rolled noodles down and line them in the toast box。
8
Put on wet towels and ferment again。
9
Fermentation complete. Just send it to eight
10
The oven is preheated to 180 degrees and roasted on fire for about 40 minutes. For about 15 minutes, tin paper can be added depending on the soil。
11
And lots of coconuts, and a sip of them, full of satisfaction。
12
The finished chart。Chinese coconut toast Make Tips
1. I usually mix the sponge dough the night before and store it in the refrigerator, then take it out the next morning to proceed. This allows the bread to be finished on the same day.
2. During the fermentation stage, always cover with a damp towel to prevent the dough surface from drying out. You can put it in the oven or microwave along with a bowl of boiling water to ensure the temperature and humidity are suitable.
3. Since the loaf pan is not covered, bake for about 15 minutes. Then, depending on the browning of the dough surface, cover with aluminum foil to prevent it from burning.