Coconut braid bread

Recipe Recommendations

• high-gluten flour 250 grams
• fine sugar 30 grams
• yeast 3 grams
• pure milk 160 grams
• whole egg liquid 25 grams
• salt 3 grams
• butter 25 grams
• coconut 40 grams
• milk 8 grams

• milk fragrance
• roast
• several hours
• divine level

Steps for Coconut braid bread

1

In turn, put sugar, pure milk, whole egg fluid, high-banded flour in the chef's barrel, dig a hole in the flour surface and put it on the chef. Machine

2

The chefs move to 2 and mix all materials into groups, then turn to 5 to mix and extend the surface to pull out the thick film

3

Add salt and butter (butter needs to be softened early), then move to 2 and then slowly mix to fully absorb butter, and then turn 5 and quickly mix to pull even film, and break holes, but the edge of the hole is smooth

4

♪ And the good ones ♪

5

Get all the material ready to soften the butter starter. Okay

6

It's softened in the butter starter room

7

Smuggle to light color, big size, and then add eggs. Liquid

8

Every time you add an egg fluid, you're gonna have to mix it fully with the next egg fluid, until all the egg fluids are complete and smooth

9

Add coconuts and mix them evenly

10

Add milk and shake evenly

11

I'll put it on the side

12

It's almost twice the size of fermentation, flour on your fingers, a hole in the middle of the face

13

When the noodles are fermented, take out the exhaust and split them into six on average

14

And then we'll roll each other's faces around, and we'll cover them up and awake for 20 minutes

15

I'll wake up the good ones, and I'll take one of them out. Form

16

Then we'll lay the coconuts on two-thirds of the surface. Move

17

Then we'll roll it up and form it. Tight

18

A little more flat, a little more flat

19

Scratch the first one centimetre at one end

20

Then we'll have three noodles in a braid. Tight

21

And finally, it's in the oven, covered in a filament, two rounds, twice as big

22

The fermented face is covered with a thin egg fluid and placed in a preheated oven for 180 degrees and 18 minutes. Tin Paper

Recipe Categories

• baking Recipes