Coconut-martial
By VicentaLakin
The smell of coconuts and bread is like a natural pair
Recipe Recommendations
- high powder 350 grams
- yeast 5 grams
- milk 135 grams
- egg liquid 100 grams
- sugar 10 grams
- light cream 150 grams
- butter 30 grams
- salt 6.5 grams
- coconut 100 grams
- fine sugar 50 grams
- egg liquid 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut-martial
1
PUT ALL THE PASTA MATERIALS IN THE TOASTER, RUN AN IMIX PROGRAM, RUB THEM IN SMOOTH ONES
2
Cover the film and freeze the fermentation for 24 hours
3
Noodle fermentation is about three times larger
4
Add to the baker material other than the main flour
5
ADD THE FERMENTED FACE, TORE IT UP, AND RUN AN IMIX PROGRAM
6
AFTER THE PROGRAM IS OVER, ADD SOFTENED BUTTER AND RUN AN IMIX PROGRAM, RUBBING INTO SMOOTH AND FLEXIBLE NOODLES
7
Run the fermentation program, 50 minutes
8
Take it out and freeze it in the fridge for 20-30 minutes
9
At this point, we'll start preparing the coconuts, and we'll add fine sugar to the softened butter
10
Add eggs and mix them evenly
11
Join the coconut and mix it evenly
12
Add milk and mix it evenly
13
When the coconuts are ready, the membranes will be frozen
14
Take out the frozen noodles, the squares
15
Two thirds of the area of the noodles is covered with frozen coconuts. Paper
16
One end without a pedal folds first one third inside
17
The other end is folded into three layers at a third of the end
18
Put it in the oven and freeze the film for about 25 minutes
19
after the noodles were removed, the length of the cones was about 22,40 cm
20
Cut the face to six
21
Cut your mouth in the middle of every face
22
We'll go through the two sides of the face through the cut, one from the top down, one from the bottom up, and we'll fit it into the oven. Medium
23
Put the film in the oven and ferment it for 30 minutes
24
Send it to the preheated lower level, 170 degrees, 30-35 minutes
25
Completed Chart
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Completed Chart
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Completed Chart
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Completed ChartCoconut-martial Make Tips
1. Reserve 20g of the liquid for the main dough first; decide whether to add it based on the dough's condition.
2. The filling is easier to handle after refrigeration.
3. Freezing the dough is for better shaping, but do not freeze it until it becomes completely hard.