Coconut flower bread
By VicentaLakin
Coconut is my favorite taste. It's wonderful to see the bread in the oven a little bit colored and the smell of coconuts in the air!
Recipe Recommendations
- high-gluten flour 240g
- fine sugar 20g
- yeast 3g
- eggs one
- coconut 115g
- powdered sugar 20g
- egg yolk 2g
- corn starch 10g
- butter 30g
- milk 5g
- salt 2g
- milk powder 20g
- sweetening
- roast
- half an hour
- ordinary
Steps for Coconut flower bread
1
All the raw materials in the material, except butter, were put into the toaster for 20 minutes
2
Put it in butter for another 30 minutes
3
I've been able to get the face out of the film
4
Then fermentation by fermentation, which is about twice the size of the fermentation
5
One fermentation for about an hour at a time when we can prepare coconuts and soften the butter with sugar to the white.
6
and then you add yolk one by one, and then you mix it and then you add 10 g milk and you mix it evenly
7
It's enough to pour coconuts and milk powder into the oil from which they are distributed。
8
when the noodle is fermented at a time, the noodle is taken out for ventilation and then split into a small noodle of 30 g, rolled round and covered with flavoured film for about 15 minutes。
9
a small ball of 15 g of coconuts, taken out of it a face, crushed with a cane, and wrapped in coconuts, sealed。
10
And then it's light-pressed into a tortilla, and it's split into four pairs of scissors that cut open about two centimetres long, and then it's split into eight pieces and it's turned back into a flower。
11
It is then discharged into the oven, where the fermentation function is activated, and then placed in a bowl of hot water for 10 minutes。
12
After the second fermentation was completed, egg fluid was brushed on the bread surface, strawberry jam was squeezed in the middle, and the 180-degree roasted for 15 minutes。