Coconut
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 160 grams
- lard 70 grams
- fine sugar 20 grams
- salt 1 gram
- low-gluten flour 160 grams
- butter 50 grams
- sugar 40 grams
- egg liquid 50 grams
- coconut 100 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Coconut
1
Coconut plating: 50 grams of butter softened, 40 grams of fine sugar added to light color。
2
Fifty grams of egg fluid is added in fractions, and the next time it's modulated。
3
Add 100 grams of coconuts, blend. It will remain in place for about 15 minutes, allowing coconuts to fully absorb water from the egg fluid。
4
And split the coconuts into 12, rounded them, and put them in the freezer. "My coconut is the last bread to be made, only six."
5
160 g of condensed flour, 20 g of sugar, 60 g of pig oil, 65 g of water, and smooth ones. Covered membrane laxity for 15 minutes。
6
160 grams of condensed flour and 70 grams of pig oil. Covered membrane laxity for 15 minutes。
7
We split loose oils and soaks into 12 pieces。
8
Take a piece of oil, wrap a piece of soak, wrap it like a bun。
9
Sealed up on the board。
10
With a cane。
11
From top to bottom, vertically。
12
Once again light and long。
13
From top to bottom, do all the oils and soaks. Covered membrane laxity for about 15 minutes。
14
Take a socket, press both sides a little flat, bend to the middle, push a little flat。
15
Twilight in circle。
16
Wrap a piece of coconut pie。
17
Put your hands together, keep your mouth shut, hold tight。
18
Put it down and put it on a grill with oil paper。
19
Spoiled egg yolk。
20
Cross the surface with sharp blades. Preheated oven, 170°, up and down, mid-level, about 25 minutes。Coconut Make Tips
In the final step, I brushed the egg yolk first before making the cuts, but I found it a bit difficult to handle. You might want to try scoring a cross first and then brushing the egg yolk. It is best to use a clean razor blade, as it is sharper.