Milky coconut toast

Recipe Recommendations

• high-gluten flour 290g
• whole egg liquid 30g
• milk 110g
• sugar 45G
• salt 3g
• yeast 6G
• butter 20g
• light cream 44g
• coconut 50g

• sweetening
• roast
• several hours
• ordinary

Steps for Milky coconut toast

1

Get the required material up to speed

2

In addition to butter, put the pasta material in the bakery, first liquid, then powder, then flour with a pit to bury the yeast, start the bakery, select and paste

3

Scratch it to 17 minutes, add butter and continue to complete

4

Then you take it out and put it in the big bowl

5

fermenting to 1.5-2 times larger, chopsticks pierced, holes not convulsed, face not collapsed, or fermented

6

Coconuts are made during the fermentation of the noodles. Soften the butter. Get the sugar ready

7

Put sugar in the butter, mix it evenly, until it melts

8

You're in the egg fluid, you're not in it

9

Finally join the coconuts, mix them up, put them on standby

10

take out the noodles. it's 25 *35 cm rectangular

11

Spread the coconut pie evenly at two thirds of the left of the dough, and fold one third of the right

12

And then it's turned into a narrow rectangular

13

Turn the dough around and turn it from one third to the left again. Decline

14

And then a third of the left is to be crushed

15

and then slowly split into a rectangular of 15 * 27 cm and cut into three pieces evenly with a knife

16

Then we'll make a braid, and we'll try to get the cut up, not too tight, just as modest. And when you're done with the bottom, put it in the toast

17

Put it in the oven, ferment it, at the bottom, ferment it to nine. Full

18

Take out the egg brush

19

The oven preheats 175 degrees, lower floor, four minutes

20

You can eat it if you're cold

Milky coconut toast Make Tips

Recipe Categories

• baking Recipes