Coconut potato leaf bread
By VicentaLakin
Bread is not just beautiful, it is better to eat; nutrition is more comprehensive than perfect. This time I made bread that was made out of web leaves, with purple potatoes and yogurt and noodles, with a little whole wheat powder, a candy coconut as a pap, and I couldn't help but eat one. Yeah
Recipe Recommendations
- high-gluten flour 150g
- corn oil 20g
- whole egg liquid 20g
- Purple potato yogurt shake 115g
- salt 2g
- sugar 40g
- Whole-wheat bread flour 50g
- Filling milk powder 5g
- coconut 30g
- Corn oil for stuffing 20g
- filling sugar 20g
- Egg liquid for filling 20g
Steps for Coconut potato leaf bread
1
Potato varnished, yogurt ready。
2
Scattered potatoes and yogurts with juice machines or cuisine, etc., into fine potato shakes。
3
Take the potato shake 115 grams and put it in corn oil, salt, egg fluid and sugar。
4
Sift in flour, put in yeast。
5
Commencing the bakery set, 90 minutes later。
6
Noodles take out flat exhausts。
7
It's divided into four flat facial agents, rolling round。
8
Coconut material mixed evenly。
9
Take a noodle and wrap it in a coconut
10
Close your mouth。
11
I'm going to make an elliptical form of lasagna that's wrapped in a pie
12
Turn one side over first, then turn the other side over and wrap it up, like a waist triangle。
13
Cut it with an oiled knife and be careful not to cut two。
14
The tip of the head goes through the cut。
15
Just sort it out in the back。
16
fermentation in warm and wet places is twice as large, drawing an egg fluid (the egg fluid is not in the fabric table)
17
Put it in the middle of a preheated oven, fire it up and down, 170 degrees, and roast it for about 15 minutes。Coconut potato leaf bread Make Tips
With yogurt or milk. The temperature of the oven is adjusted to the temper of the oven. The milkshakes can be a little more strung up, and the rest of them will be delicious. The ratio of potato and yogurt is 1:1. Appropriately adjust usage to the density of yogurt。