Coconut toast
By VicentaLakin
Coconut toast, no friends
Recipe Recommendations
- high-gluten flour 290 grams
- whole egg liquid 30 grams
- milk 125 grams
- light cream 55 grams
- sugar 45 grams
- salt 3 grams
- butter 20 grams
- yeast 4.5 grams
- fine sugar
- coconut 50 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Coconut toast
1
All raw materials, except butter, are placed in bread drums, liquids are then solids, sugar salt is placed to the corner, bread machine and face procedures are activated and smooth。
2
Add butter and continue to rub it to its full stage。
3
It's a thin, tenuous mask。
4
The membrane cover is used for basic fermentation。
5
The time of the fermentation, we'll make the coconuts, add fine sugar to the softened butter, and mix it with a razor。
6
The whole egg fluid is added in three fractions after three mixings, each with a full manual omelet and the next。
7
Join the coconuts and mix them with razors。
8
Make good coconuts。
9
Flour is fermented at the base, twice or twice the size, and the finger is pierced with flour without turning back。
10
Excerpt the face group and squeeze the exhaust with a cane into a rectangular group (25 x 35)。
11
Two thirds of the left side of the face is evenly covered with coconuts, and one third of the right side is empty。
12
Turn the blank right to the middle。
13
And fold the left to the middle, into a small rectangular。
14
It is again condensed into a rectangular (15 x 27)。
15
On average, the noodles are divided into three pieces and cut open with a razor。
16
Make three braids and try not to overwhelm the fermentation。
17
Put your braids in the mold, hold them tight. The surface covers the membranes and is refertilized。
18
Second fermentation, eight points full, surface omelette。
19
The oven is preheated at 180 degrees on the upper and lower tube, and the lower layer is baked for about 43 minutes。
20
The finished chart。
21
The finished chart。
22
The finished chart。