Chinese coconuts
By VicentaLakin
it's been a long time since i've had this bread. there's so much fried food out there, it's bad food, but what about the mouth? i've been using the chinese method, but it's been a little longer, but it's worth it, plus my favorite coconut, which is indescribable. breads: medium: high-weed flour 300g; water 250g; yeast 6g; main flour: high-weed flour 200g; sugar 40g; salt 4g; eggs 2; corn oil 20g; coconut pie: coconut 70g; milk powder 30g; eggs 25g; corn oil 40g
Recipe Recommendations
- water 250g
- yeast 6G
- high-gluten flour 200g
- sugar 40g
- salt 4g
- eggs of 2
- corn oil 20g
- milk powder 30g
- coconut 70g
- sweetening
- baking
- several hours
- ordinary
Steps for Chinese coconuts
1
Medium
2
The Chinese materials are mixed, slowly added to the water, so that the mixture is even, and do not rub. Refrigerator freezes for more than 15 hours
3
Bread
4
All the material in the main noodle, except corn oil, is in the stainless steel bowl
5
Set the stainless steel bowl on the chef's machine and put on the face hook
6
I'll turn on the power
7
Observe no dry powder
8
Rotate the buttons to the second stage, do not close the chef's machine, the chef's machine defaults for 20 minutes to automatically stop when it closes, and if it closes, it will start again to count, because the flour volume is too high, and I'm only driving to the second stage in order not to damage the chef's machine
9
After 20 minutes, the cooker stopped working and rotated the buttons to shut down。
10
I've checked the condition of a band down
11
Add corn oil and mix corn oil with pasta with your hands
12
Turn on the chef's machine, two minutes in 1 and three minutes in 2
13
Check the facial status
14
Rounded, covered with fermentation
15
Make coconuts, coconuts
16
Mix milk powder with coconuts
17
Add egg fluids evenly
18
Add corn oil to the mix
19
Noodle fermented twice as big. Take out the exhaust
20
Split in two, take one of them apart, and make it into a rectangle of rules
21
Plate the coconut
22
Thread to the center
23
Fold the top down, wrap the coconuts up and open them up
24
Split four. I'm a little big. Just split it up according to my needs
25
I don't look good when I twist one of them
26
Everything's done. The other one's working, too
27
When fermented, it was sent to a pre-heated oven with a fire of about 180 degrees for 20 minutes
28
When you're done with it, brush the corn oil while it's hot
29
Done
30
Done
31
Done
32
It's softChinese coconuts Make Tips
1. Mix the flour and salad oil by hand first to make the stand mixer work more efficiently. Since salad oil is a liquid, the mixer takes a long time to mix the dough and oil; kneading by hand a bit improves the mixer's efficiency, but if using butter, this is not necessary.
2. The stand mixer I use is the ACADA600. Please adjust the kneading time according to your actual situation. The oven temperature also needs to be adjusted based on your actual conditions.