Coconut milk sack
By VicentaLakin
And the fragrance of the yellow ash, and the fragrance of the coconuts, and the adornment thereof, so that their eyes shall taste. Come with me to make this coconut milk sack。
Recipe Recommendations
- bread flour 150 grams
- eggs one
- white sugar 80 grams
- butter 20 grams
- salt 2 grams
- sugar-tolerant yeast 4 grams
- milk 245 grams
- coconut 25 grams
- egg liquid 5 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Coconut milk sack
1
Chinese pasta raw materials: bread flour, milk, high sugar-resistant yeast。
2
Milk is mixed with high sugar-resistant yeast powder, which is poured into bread powder and put into the refrigerator ' s freezer for 10 hours。
3
Raw material for the main noodles: Chinese noodles, eggs, salt, bread powder, coconuts, milk, butter, sugar。
4
Put Chinese noodles, bread flour, eggs, sugar in the bread drums of the bakery and start the laminate procedure。
5
When the mask can be formed, salt is added (with a small amount of water to melt the salt) and the process continues。
6
When the dough becomes smooth and can pull out the film, butter is added and the face continues to rub。
7
Flour is getting smoother, it pulls out a solid thin film, and when it appears smooth by poking its finger through the edge, it is allowed to come out, rounded and fermented。
8
The noodles are fermented twice the hour, and the pressure on the finger is neither condensed nor collapsed。
9
Take out the noodles, fully ventilated, divided into four equals, rounded, 10 minutes still。
10
Coconuts, sugar and milk are evenly replaced。
11
Take out a rounded face。
12
And put the coconuts on the face evenly。
13
Then roll up, cut in the middle with a knife and do not break the top。
14
The two parts that will be cut are entangled in each other's shape。
15
fermentation in the oven。
16
fermentation up to 1.5 times the size of the hour, taking out egg fluids, preheating the oven 180 degrees and 170 degrees of fire, preheating the bread in the oven, 30-35 minutes, and golden on the face of the bread, which is quick to bounce on the side of the barbed bread, indicating that the bread is ripe and that it is cold。
17
The finished product。Coconut milk sack Make Tips
1. Bread powder is of a different water-sorting nature, and the amount of liquid added is to be determined according to the volume of bread powder. 2. The temperature of the oven shall be set according to the characteristics of the oven. 3. When the coconut is mixed, it shall be placed for a while to allow the coconut to be fully mixed with milk. 4. The last few minutes of the bakery must be secured from the oven. Five, the bread is larger, so it's long baked, you have to look at the top color of the bread, you don't like it too dark, you can put on tin paper。