I don't want no coconut bean-bread
By VicentaLakin
Coconut slurry bags, soft and sweet, I don't like dry, so all I do is eat and don't eat. Free, soft and delicious, free your hands。
Recipe Recommendations
Steps for I don't want no coconut bean-bread
1
Salt and yeast are separated and all bread materials, except butter, are mixed into clusters. Put it in melted butter, rub it in smooth noodles. It's about two times fermented in warmth. * Temperature is low in the winter, so a bowl of hot water tinkles can be put in the microwave for one to two minutes, and hot water can be put into the noodles for the remaining warm fermentation。2
It fermented twice as long as it did with a finger-tiped hole, or it was fermented。3
Take out the exhaust, split the vanguard into two equals, divided each into four equals, and roll the whole shape into the bread and paper to carry two rounds. It can be fermented in an oven or warm up to 1.5 times larger。4
Slurry production: All materials are mixed, insulated with water heating to melt and mix with butter。5
It's fermented and starts the preheat oven 180 degrees. Put a spoon on the dough。6
180° Baking for 18 minutes, on the surface is about dry and yellow, and the bread is so soft, it sprays, and the surface is so soft。