Egg-milk coconut bread ring
By VicentaLakin
Recipe Recommendations
- milk 100 ml
- white granulated sugar 20 grams
- salt 4 grams
- milk powder 20 grams
- eggs one
- high-gluten flour 250 grams
- yeast powder 2 grams
- butter 18 grams
- whole egg liquid 30 grams
- coconut 35 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Egg-milk coconut bread ring
1
We'll start with the bread. Milk 100 ml
2
White sugar, 20 grams
3
Salt 4 grams
4
Twenty grams of milk powder
5
An egg
6
250 grams of condensed flour
7
Two grams of yeast
8
Put all the above-mentioned heavy materials into the bread drums, put milk and then add various powders, and finally add yeast, which avoids direct exposure to liquids, salt and sugar, digs a small nest in the flour section, puts yeast in it and then burys the yeast powder with some flour (to ensure that the yeast is active)
9
盖住酵母粉之后，再打An egg，之后启动面团发酵功能，大约1小时40分钟（此程序分为自动和面、初步发酵、再次和面、最终发酵4个步骤）这个功能仅够参考，每个品牌略有不同，请按照自己面包机功能酌情设定。
10
Butter, 18 grams
11
In the automatic and face-to-face process, after the face-to-face group has basically formed, add 18 grams of corroded butter and continue the process
12
While waiting for noodles and pasta to ferment, we make coconuts: 30 grams of butter
13
30 grams of sugar
14
Full integration of sugar and room temperature softened butter
15
Milk, 30 grams
16
A small amount of milk is added to the sugar butter, and for each addition, it must be fully integrated, with the remainder
17
30 grams of full egg fluid
18
The same small amount of egg fluid is added to the sugar cream, and each addition is made up to full integration and the remaining part is added. (The small amount of liquid is added several times to avoid water oil separation)
19
Coconut 35 grams
20
Coconuts are added to a flat egg cream, evenly mixed with a scratchboard
21
I'll put the stuff in the freezer for a while
22
Noodle fermentation is complete. The noodle is twice as big as it was
23
Take out the noodles and spread some dry flour on the panel to prevent sticky. When the noodles are flattened, it's covered with a stick
24
Take out the refrigerated coconut pie and wipe the pasta with a sticker. Let's go
25
Equalize one layer
26
Then I started to roll up the noodles on the edge of the skin
27
Then split into two
28
Both parts rotate
29
And then we'll twist the two parts together, and then we'll end up with the end, and we'll form a bread ring, and we'll place it for about 20 minutes, and we'll let the noodles loose again
30
The oven is preheated, 180 degrees baked for 20 minutes
31
Put a full egg fluid on the surface
32
More coconuts and re-push them into the oven at 180 degrees for 10 minutes. (The temperature and time of the oven above is for reference only, as each oven is slightly different, depending on the circumstances of the home oven)
33
All right, 10 minutes from now, you'll have a beautiful yogurt ring
34
Put it on the cooler
35
It's so soft, it smells like coconut milk
36
It's so easy to use a bakery and noodles, and it's so much more efficient. You're going to have to go out and buy these delicious breads. You can do it yourself