Coconut bread
By VicentaLakin
The smell of coconuts can't resist it. Do it many times, do it today for friends. This time it's for the bread machine and the noodles. It's really good
Recipe Recommendations
- high-gluten flour 120g
- low-gluten flour 30g
- butter 35g
- yeast 3g
- white sugar 18g
- salt 2.5G
- milk powder 10g
- eggs 35g
- water 70g
- coconut stuffing appropriate amount
- coconut 70g
- powdered sugar 35g
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Coconut bread
1
Pour all the raw materials of bread making into the bakery and reach the extension phase. If the face is rubbed manually, the pasta is covered by the latter oil method。2
fermented the fermented face to 2.5 times the size. Just put a finger in the pit and don't shrink。3
After exhausting the noodles, they split into 10 noodles with a 10-minute awakening。4
Wrap the coconuts into the noodles and make them like shapes. I made two types: a chrysanthemum form: flattening the face of the coconut, cutting out the petals, rotating 90 degrees per petal. (b) Plumbing: a skin ellipse, wrapped in long striped coconuts, closed, flattened, strewn, elliptical shape, cut in the middle, with two uncut heads, then grabbed the two heads and twisted them into sacks。
5
The rear room is fermented twice as hot, with egg fluid, mid-level oven, 180 degrees, 15 minutes。