Heart-shaped coconut bread
By VicentaLakin
The fermentation method of ordinary bread is mainly direct, Chinese and Chinese. Today, a Chinese method is introduced to make bread, and a part of the pasta is fermented first into Chinese, fermented for 1-2 hours (or 16-18 hours cold fermentation) and then fermented after completion, then mixed with the main pasta material and made in Chinese. While time-consuming, it is the most nuanced. The bread is relatively old, it's fragrance, it's very good. It's so nice and soft. They're better suited to work, eating good bread, and they don't have much time。
Recipe Recommendations
- high powder 140g
- milk 50g
- golden egg liquid 40g
- fine sugar 10g
- yeast 2g
- low powder 40g
- milk powder 7g
- butter 25g
- salt 2g
- coconut 60g
- egg liquid 30g
- sweet fragrance
- roast
- an hour
- simple
Steps for Heart-shaped coconut bread
1
All the material from the Chinese noodles is rubbed into smooth ones. A little tip: Just rub it down here, not so smooth。
2
It fermented to 2.5 times larger. Room temperature fermentation is only one hour. (b) Petty: These two steps can be completed the previous day before sleeping, after a pasta has been fermented in the refrigerator for 16-18 hours, and the next day after work, the next step。
3
The fermented Chinese noodles were cut into small pieces and were then smoothed to the surface with materials other than butter (when all the materials were underneath). Chestnuts: If the Chinese noodles have just been taken out of the fridge, they will not be warmed, and they will be cut into small pieces。
4
Add soft butter so that it can merge with fermented Chinese noodles。
5
I'll be able to get a thin membrane with my hand。
6
Two times fermentation. A little fermenter: put the noodles in a bowl in the summer, cover the film room with an hour of warm fermentation. It's an hour of fermentation。
7
Take advantage of the fermentation of the noodles, make coconuts, soften the butter and mix the fine sugar and scattered egg fluids evenly, then fall into the coconuts, and eventually add milk to be fully absorbed, and then cover the film to freeze。
8
The fermented pasta is ventilated, then divided into an average of six pieces, rounded up and covered with laxity for 15 minutes. The coconuts were divided into six。
9
Take a noodle in a circle, wrap it in the palm, and squeeze it in the mouth。
10
Open the cone of the cones wrapped in coconut. Be gentle, don't fall in。
11
Then a vertical fold。
12
Another horizontal fold。
13
Cut it with a knife, and leave 1.5-2 centimeters on the bottom。
14
Turns the cut to the top, adjusts the shape。
15
When the entire shape is adjusted, the final fermentation is twice as large, the whole egg fluid is brushed, the oven preheated, 180 degrees and 15 minutes evenly。
16
Out
17
Lassy's fine