Soup and coconut toast

Recipe Recommendations

• butter 25g
• whole egg liquid
• sugar 45G
• yeast 5g
• high powder 18g
• cream 30g
• milk 27g
• salt 3g
• cold water 74g
• powdered sugar 20g
• coconut 50g

• sweetening
• roast
• several hours
• simple

Steps for Soup and coconut toast

1

i'm gonna put 18g of high powder in the water

2

Prepare the soup: keep mixing the little fire up to the paste and dry it up

3

Prepare for coconut fall: 25 grams of soft butter with 20 grams of sugar powder to melt into sugar

4

Coconut fall: 25 grams of all-embracing butter with full-blown, plus coconut, evenly mixed, plus 12 grams of milk, mixed into coconut. Fall

5

This is how soup and coconuts are made. Now, let's make peace! Put all the material except butter in the bread can and mix it with chopsticks to make it fully fertilized for 30 minutes.

6

Select and face keys, and when you can pull out a rough thin film, add softened butter

7

Cover the lid and wait for the noodle to ferment to 2-2.5 times the size of the noodle

8

And when it's loose, it's full of cakes, and it's about the same size as the bread box in your home. On the skin

9

Put it in the toast box from top to bottom and put it in a warm and wet place waiting for a second fermentation

10

When the fermentation is full at nine minutes, the face of the face of the lasagna opens up and fills in the rest of the coconut, preheating the oven 180 degrees 45 minutes

11

A bang! And the fragrance of coconut-coated toast comes out of the oven! Demolition, slice! You know, I think the freshly baked toast skin is so soft inside and mixed with the unique scent of coconuts

Soup and coconut toast Make Tips

Recipe Categories

• baking Recipes