Coconut Hokkaido milk toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 600g
- cream 200g
- milk 200g
- white sugar 80g
- salt 3g
- yeast 6G
- coconut appropriate amount
- coconut appropriate amount
- egg liquid appropriate amount
- sweetening
- baking
- an hour
- senior
Steps for Coconut Hokkaido milk toast
1
All the material is mixed in the toaster。2
The fermentation is over。3
Split up into little noodles。4
Round up separately。5
Take one of those, the ellipse。6
Roll up。7
15 minutes still。8
Prepare coconuts。9
And a piece of it shall be made into an ellipse, and it shall be covered with coconuts。10
Roll up。11
Cut it in half with a knife。12
Cut your face down and put it in the toast。13
Make a double fermentation。14
Egging fluid, coconut silk。15
The oven preheats 175 degrees and bakes 35 minutes。