Coconut bread
By VicentaLakin
Coconuts are so rich and soft that they don't stop. Breakfast is a good choice。
Recipe Recommendations
- bread flour 300 grams
- whole egg liquid 30 grams
- milk powder 15 grams
- qingshui 160 grams
- instant dry yeast 4 grams
- salt 4 grams
- butter 30 grams
- stuffing butter 40 grams
- fine sugar 40 grams
- coconut 80 grams
Steps for Coconut bread
1
All material from the pick-up flounder is placed in the basin and mixed into dry powder。2
Put the noodles in the toaster for 15 minutes。
3
The procedure was completed, the face was smooth, and a small, rough, thick film could be pulled out and softened butter added。
4
The second and face programme is 15 minutes away, the programme ends, the face is rolled to the extension phase, the surface is smooth and the thin, unbreakable film can be pulled out。
5
It's about two times the size of the noodles that ferment directly in the bakery。
6
Excerpts, dry powdered and sticky, and divides them into small groups of equal size, smoothing the circle for 10 minutes。
7
Soft butter is mixed with fine sugar so that it becomes lighter and bigger。
8
The egg fluid is added in fractions, each fully modulated and the next。
9
Add coconuts to the mix。
10
Add milk。
11
Coconuts mixed evenly
12
Take a noodle and flatten it into a tortilla and put a proper amount of coconut pie。
13
Wrap it in a bun。
14
The mouth is reduced to an elliptical pasta with a sharp knife and the face is divided equally, and neither end is cut。
15
Roll the noodles up and down and twist them。
16
Tightening the middle between the two ends, making all the bread embryos available and putting them on an oil-papered grill, with open distances。
17
Bread embryos are fermented twice as large, their surfaces are smouldered with an entire egg fluid, sent into the middle of a pre-heated oven, with a fire of 190 degrees, a small fire of 170 degrees and a roast of about 18 minutes。
18
Roasted bread, warm hands, sealed and preserved。Coconut bread Make Tips
1. The temperature of the oven and the timing of the oven are for reference purposes only and are adjusted to the situation in the oven. 2. The appropriate amount for the noodle addition is adjusted to vary according to the water intake of flour, with approximately 10 grams reserved. Three, the bread is dry to the temperature seal