The milkman tore the coconut buns
By VicentaLakin
Low-temperature fermentation, extremely soft, milked with coconuts. Don't miss them。
Recipe Recommendations
- white granulated sugar 20g
- butter 25g
- water 70g
- high powder 70g
- whole egg liquid 35g
- yeast 1g
- milk 110g
- milk powder 20g
- coconut 40g
- salt 2g
- milk 15g
- milk fragrance
- roast
- several days
- ordinary
Steps for The milkman tore the coconut buns
1
After mixing the seed materials (water, face, yeast) with chopsticks, the film is packed into the freezer and fermented for more than 10 hours (preparated at night)。
2
Take off the fermented seeds, and there's a little bubble on the surface that means the fermentation is done。
3
Following the sequence of liquids and powders, the material of the main lasagna (i.e., those not indicated are the main lasagna material) is then placed in the toaster, the group is added, salt and yeast are placed in the corner, and a face rub is activated (approximately 25 minutes)。
4
After completing a laminate procedure, add butter and continue to activate the lasagna function, rub the noodle into the extension phase and then ferment。
5
During the pasta fermentation process, coconuts are prepared, the butter room is softened and the butter and white sugar are smoothed with eggs。
6
The whole egg fluid was added to the material three times。
7
Add coconuts to the mix。
8
The first fermentation was completed and the hand was poked in the middle of the noodles to indicate that it was fermented。
9
After one round, the face was removed from the face and turned on the pressure exhaust. Put the coconuts just ready on the face, about two thirds。
10
One third of the right non-coconuted face folds into the middle, then the left folds into the middle, then presses the two ends
11
Turning the folded face over a little bit of the face, cutting it out of a scratchboard into just the same width。
12
Two sliced pieces folded。
13
And then we split the folded pieces into three equals。
14
The folded face is then placed in eight inches of hollow mold, lined up and fermented with a shampoo。
15
Two rounds of about 40 minutes, the noodles are already high, the butter used for the brush is melted and melted with refined embroidery, which is smoothed on the bread, followed by a bit of flat almond decoration, and the oven is preheated 180 degrees five minutes in advance and then baked for 40 minutes。
16
In the course of the roasting process, the colour was observed, and about 15 minutes later, the tin paper was added to the roast。
17
The finished chart。
18
The finished chart。
19
The finished chart。