Coconut bubbles
By VicentaLakin
I've grown grass for a long time, and I've finally done it, and I think it's a taste for it. The bread absorbs the water from the coconut, which is particularly soft and cosmopolitan, and when it's baked, it's full of the smell of the coconut, and I think you'll be like me。
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- fine sugar 30 grams
- salt 3 grams
- coconut juice 210 grams
- milk powder 12 grams
- yeast 4 grams
- butter 30 grams
- coconut milk 80 grams
- coconut appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Coconut bubbles
1
(a) All materials other than butter are poured into the bread drums, set up and presented
2
After 20 minutes, it was suspended and put in butter
3
Bread machine reset and face program, 30 minutes after face ends, the face is able to pull out the film, ferment the face in warm for 90 minutes, send it twice the size of the face, stick its fingers with a high-banded flour, pierc a hole in the middle of the face, and prove that the face is fermented (the fermented face has forgotten to photograph)
4
(b) Extortion of the noodle air, divided into an average of 16 pieces, with a protective membrane on the roll cover for 20 minutes
5
(b) Rolling the noodles again and placing them in the mould
6
Put it in warm and wet, with a second fermentation of the noodles
7
The noodles are fermented twice as big
8
Slurry material: Combination of coconuts and fine sugars, and the date when the flour is ready, the date on which the coconuts are placed on the bread embryo
9
And then the palms will be scattered
10
The oven is preheated at 170 degrees, the moulds are placed in the oven, baked for about 20 minutes, and then covered with tin paper。Coconut bubbles Make Tips
1. The coconut juice in the material is not the same as the coconut juice, which is made of powdered coconut juice. 2. Slurry materials, which can be mixed with coconut and fine sugar in advance. 3. Flour is of a different water-sorting nature, and liquids in formulations may be increased or reduced as appropriate. 4. The bake time and temperature is adjusted to the temper of the oven。