Coconut toast

Recipe Recommendations

• high-gluten flour 60g
• milk powder 20g
• salt 3g
• eggs 15g
• coconut milk 15g
• sugar 45G
• butter 20g
• yeast 4g
• whole egg liquid appropriate amount
• coconut appropriate amount

• sweetening
• roast
• several hours
• ordinary

Steps for Coconut toast

1

(b) Combining all the material in the Chinese pasta into a smooth pasta, placing it in a basin, covering it with a film and fermenting in the refrigerator for 5 to 6 hours

2

After the Chinese fermentation, all the materials in the main one, except salt and butter, are placed in the basin and added to the torn tortuous swarms of medium-sized swabs; when mixed, the salines are added to the saline and the salines continue

3

When the noodles reach the extended state, the full expansion phase is achieved by adding butter and rubbing it to full absorption and pulling out thin, non-breakable gloves

4

(a) The curded face is covered with a shampoo film, which ferments for about 45 minutes at 28°C and can be turned over at approximately twice the size of the face, when it's fat and cute, and it shoots gas, folds three folds and ferments 30 minutes

5

(a) Split the completed base noodles into two equals, each with a rolling circle, covering the skin film, and a lax temperature of 20 to 3 minutes

6

(a) The roll is done loosely, making the first roll, exhausting, relaxing 15-20 minutes

7

A second roll of fermentation in a temperature of 35°C, 85% humidity, to the full of 8%

8

Upon completion of the fermentation, the surface is coated with egg fluids and the incense of coconuts, pre-heated ovens, pre-heat ovens, fire in the middle and lower layers at 140°C, burning at 165°C, roasting at 28-30 minutes and colouring on the surface, a layer of tin paper is covered in order to avoid the roasting of the bread surface, which requires several taps on the table and then the bread is removed。

9

Let's have a panorama, a fragrance, a delicious coconut toast

Coconut toast Make Tips

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