Heart-shaped coconut bread
By VicentaLakin
Because that sweet one loves baking. The coconuts that were bought before the spring season, which consumed a small portion of them, and the rest of them made coconut bread. Today the sun is perfect for bread fermentation, and move quickly while the children are asleep。
Recipe Recommendations
- high-gluten flour 200g
- red rice flour 2.5G
- milk 85g
- whole egg liquid 40g
- fine sugar 40g
- milk powder 10g
- yeast 3g
- salt 2g
- butter 25g
- coconut 60g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Heart-shaped coconut bread
1
The order of the pasta material, except for butter, after the powdered liquid, is fully placed in the cook ' s barrel and starts rubbing。2
Softened butter is added to a smooth pasta and continues to be rubbed into the glove membrane during the extended section。3
Placing the mask in a clean bowl in warm environments (at about 28 degrees) fermenting twice as large。4
The fermentation starts with the making of coconuts, and all the materials of the coconuts are mixed in a clean container。5
And split the palms into eight rounded pieces。6
The fermented pasta is vented on a silica pad (or panel), divided into an average of eight oscillations and covered with laxity of 15-20 minutes。7
Take a nice, loose round of noodles and wrap it in the cocoon's seal。8
Make an ellipse of the clots wrapped in coconuts。9
Keep the ellipse narrow10
And turn the long face to the top. (as shown)11
Cut the folded noodles as they appear in the picture, don't cut them off。12
Turn the sliced noodles under each side and form them into hearts。13
In turn, all the noodles were packaged and placed in a baker with oil sheets for a second fermentation of about 35 minutes (I use the fermentation function of the oven)。14
After fermentation, 170 degrees above and below the preheat oven, 25 minutes in the middle of the oven and 15 minutes with tin paper. When you're done, you have to take it out and hang it on the net。15
Something sweet in my heart