Milky coconut bread
By VicentaLakin
Sweet bread
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- fine sugar 40 grams
- salt 2 grams
- yeast 4 grams
- milk 160 grams
- butter 40 grams
- whole egg liquid 35 grams
- powdered sugar 40 grams
- coconut 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Milky coconut bread
1
Soft butter of 40 grams with sugar powder of 40 grams is mixed with a rubber razor or a hand-pumper (to prevent sugar powdering), followed by electro-pumpers with thawing into feathers。
2
We'll add 35 grams of all-egg fluids to the room。
3
Join the coconut with 50 grams, and mix it with a rubber razor。
4
Add 15 grams of milk and mix it evenly。
5
With the exception of butter, all materials are added to the mixer of the cooker ' s machine, and the first batch is replaced by two to three pairs of smoothed noodles, which continue to mix. to pull out thinner film。
6
Noodles are fine-tuned to cover the membranes and the base fermentation is twice as large。
7
Fermented noodles take out, air out, loose for 15 minutes。
8
The loosely turquoises grow into squares, so that two-thirds of them are evenly covered with coconuts。
9
Turn one third of the unpaved face into the middle。
10
The part covered with coconuts is then folded on it and the face is slowly growing into squares in the unspoken direction。
11
Sliced with a sharp knife into roughly even strips。
12
Scrambling the opposite direction of the noodles and putting them on the grill with a little pressure so that the fermentation does not break loose. All done in turn, with final fermentation; fermentation completed, surface omelette。
13
The oven is preheated with 170°C/fire 160°C, mid-level, baked for 15 minutes。