Coconut cream shell bread
By VicentaLakin
The other day, my daughter asked me to find her a toy she liked, and then I saw the last shell of seafood at home. The simple ordinary bread boy is no longer interested, so the husband's birthday of the last few days left some light cream and coconuts to make him cake, all in it, and finally this coconut cream-shell bread is born。
Recipe Recommendations
- high-gluten flour 250g
- fresh milk 100g
- yeast 3g
- eggs 25g
- light cream 75g
- fine sugar 90g
- salt 3g
- butter 25g
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut cream shell bread
1
Put all the material in the main material into the bakery, follow the method used in the bakery, avoid the yeast contact with the liquid, and start the bakery and face program。
2
Noodles to the extension phase, one round, approximately an hour。
3
Prepare the coconut pie. Put soft butter in the egg fluid and mix it evenly。
4
Join the coconuts and mix them to the full mixing of materials, and the coconuts are ready。
5
Noodles are twice the size, one end。
6
Split the noodles into 4 equals and hold them for 15 minutes。
7
splits each of them out of 25 g to make a shellline, wraps the large noodles into coconuts
8
CLOSE THE DOOR AND THE MAIN PART OF THE SHELL IS OK。
9
cut the 25g lasagna with a knife。
10
Put the dough on the shell, spread it。
11
... presses the tail of the fan group over the large group and shapes the shell。
12
Once you're done, two rounds, about 40 minutes。
13
When the noodles are ready, the surface brushes the egg fluid, preheating the oven 180 and putting it in the middle of the oven for 20 minutes。
14
Bread's ready。
15
Completed Chart