Coconut bread
By VicentaLakin
I love coconut bread. It smells so good. This time, the bread is softened and softer。
Recipe Recommendations
- high-gluten flour 240 grams
- low-gluten flour 60 grams
- egg liquid 100 grams
- milk 100 grams
- salt 3 grams
- sugar 60 grams
- yeast 5 grams
- butter 30 grams
- Coconut stuffing: Coconut paste 30 grams
- egg liquid 35 grams
- sugar 30 grams
Steps for Coconut bread
1
100 grams of egg fluid, 100 grams of milk, 3 grams of salt, 60 grams of sugar, 240 grams of high powder, 60 grams of low powder, 5 grams of yeast in order, and hand rubbing. Shave the face for ten minutes。
2
30 grams of butter continued to be rubbed for 40 minutes。
3
fermentation is done after the shampoo。
4
The fermented noodles can be made of coconuts, softened butter mixed with sugar, and then evened with milk, eventually into egg fluids, once fully balanced and then next。
5
Finally put the coconut in。
6
Combination of coconuts put aside。
7
It's two and a half times fermented。
8
I'm not sure what I'm talking about。
9
Wake up and grow the square。
10
Two-thirds of the area is covered with coconuts。
11
On the one side which has not been covered with coconuts, it turns to the middle。
12
The other side folds into the middle, forming three layers。
13
It's thin, it's broken in the middle of a wide strip。
14
Take a head through the cut。
15
Three times around two vasectomy。
16
For fermentation purposes, the oven or room temperature can be placed in the oven and can be handled on its own。
17
It's done with fermentation more than 1.5 times larger, with a layer of yolk and milk mixed on the surface
18
The oven is pre-heated at 160 degrees up and down, and is baked on the lower and middle floors for about 25 minutes. The temperature varies from oven to oven, depending on the temperature and timing of the oven。
19
It is also possible to brush the melted butter when it is hot。
20
DoneCoconut bread Make Tips
Because of the watery nature of the flour, an initial view of the softness of the lower part of the face before it is added to the butter would have affected the membranes if the mosaic softness had been able to go in a little bit, and if the milk had been modulated slightly, it must have been pre-regulated. It's hard and soft to get out。