Coconut hands tore toast

1

Preparation material。

2

With the exception of butter, all pasta materials are placed in bread drums in the order of liquid powder (salt and sugar are placed in two corners, and then a pit is dug on the bread powder into the yeast; if there is a yeast box, the yeast can be placed directly in the yeast box)。

3

Commencing the bread machine and face program and putting soft butter behind the smooth paste, continuing the face program (I usually rub my face for 20 minutes)。

4

Toast-making requires relatively high levels of face-to-face rubbing to the full expansion phase, i.e., the commonly referred mural, so that the bread can be soft enough to pull. When the laundromat is finished, it can be thrown out for a few minutes, making it easier。

5

Having the first fermentation. A bakery is good for fermentation, usually an hour. After the fermentation is completed, the head of the face is twice as big, with a finger, and it's fine if it doesn't collapse. (Screeching means they're not in place yet; collapse means they're overheaded, and if they do, you can add some alkalin to the dough, which reduces the acid smell, but it's an emergency solution.)

6

When the noodles are fermented, you can make coconuts. Pumping white sugar into softened butter, mixing it into butter and white sugar in complete mixing and pouring it into egg fluids (segregated egg fluids avoid oil separation)。

7

Butter, white sugar and whole egg fluid are fully mixed and pour into coconuts, evenly mixed and available。

8

When the noodles are completed, the open and face programme is ventilated, usually for about five minutes. After exhausting, the cones grow into squares, covering two thirds of the area with coconuts。

9

Collapse parts without coconuts。

10

And fold the other side over it, into a rectangular. Keep your heads shut。

11

Turn the pasta away a little bit and repeat the last step and triple。

12

A little flat with a scepter, cut into three pieces, and watch your head。

13

Scramble the plasters. It's too tight for fermentation. And then I put it in the mold。

14

When it's in shape, re-fermentation is carried out, and the mould is full by 9. They can be placed in an oven, under which a pot of warm water increases humidity; or they can ferment the room。

15

The oven is preheated at 180 degrees, the surface is brushed with full egg fluid, placed in a preheated oven, moved to 175 degrees, baked for about 40 minutes, with an intermediate observation, satisfactory in colour and timely coating of tin paper. (Each oven has a different temper, so please adjust the temperature and timing to the actual situation in the oven. I'm not sure

16

When it's done, it hangs on the grill, and when it's a little warm, it's in the bag, sealed and preserved。

17

Nice to eat with his hands torn apart

18

Look at the internal tissue. One layer of coconut

One, sugar and salt open in two corners of the bread barrel; two, salt and yeast are not in direct contact and must be separated and the yeast must be put in the last place; three, in this case, the latter oil is used and the butter is put behind it, which makes the bread feel softer; and four, if the bread is not so soft as to make it, the following reasons can be found: Whether the yeast is inoperable (separated yeasts are to be stored in a sealed freeze), using bread powder instead of ordinary high-heavy flour, and whether the face and the fermentation are in place; 5 - I usually use the bread and face directly and fermentation for the first time, without a baker, and can do the same by hand, is difficult; 6 - butter is softened, not melted, when the butter melts, and when the butter is made in the form of a coconut, it makes you cry – and if the oil is separated, so don't be nervous, and the coconuts go in, it's almost impossible to see what happens; 7 - any other problems, the relatives can leave me a message, and I will respond。