Coconut oil, blueberry toast
By VicentaLakin
This toast replaces butter with coconut oil, blueberry sauce is homemade with plain blueberries, healthy + delicious + purple seduction is an assessment of this bread
Recipe Recommendations
- high-gluten flour 275 grams
- milk 170 grams
- Homemade blueberry jam 40 grams
- white granulated sugar 30 grams
- baking powder 3.5 grams
- coconut oil 25 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Coconut oil, blueberry toast
1
ALL THE INGREDIENTS EXCEPT COCONUT OIL AND BLUEBERRY SAUCE ARE PLACED IN THE BREAD-CRUMBS, MIXED TO A CERTAIN STRETCH, AND ADDED TO ROOM TEMPERATURE SOFT COCONUT OIL A. TO THE FULL STAGE. PUT IT IN THE BASIN TO FERMENT THE FILM。2
Up to twice the size of the noodles; when they're ready, they take out the exhausts and cover them with flavour for 15 minutes。3
The fermented noodles grow into squares with coconut oil and blueberry sauce, respectively (note not to finish all, leave one third)。4
Collapse a third of the unpaved, then fold。5
Fold the folded face again, like it just did, for 10 minutes。6
The loosely fine noodles grow into squares, cut open, and don't cut off the head。7
Made of braid shapes, put in the molds with double fermentation。8
When the mold is 8 or 9, the surface brushes the egg. Put it in a pre-heated oven, 180 degrees and 35 minutes. When baked, the bread is coloured and covered with tin paper so that the skin colour is not too deep。