Coconut gravy
By VicentaLakin
This section of the paragraph is a fermentation kit, made of condensed and condensed flour, a soft and loose internal tissue, a fragrance of coconut juice, the introduction of one-time fermentation, saving time and making simple, and is a good bread worth recommending。
Recipe Recommendations
- high-gluten flour 200 grams
- medium-gluten flour 100 grams
- corn oil 25 grams
- eggs one
- white sugar 50 grams
- salt 2 grams
- yeast 3 grams
- coconut juice 140 grams
- white sesame 20 grams
- whole egg liquid appropriate amount
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Coconut gravy
1
In addition to oil, salt and yeast, all the main materials are mixed into dry powdered powders (coconut juice is to be added gradually, the water intake of the flour is to be reduced) and the membranes are to be covered for 30 minutes。2
Add yeast salt (to the fermentation of the yeast) (painted out of thick membrane, smooth face, thicker membrane)。3
It is divided into six equals, rounded and covered with a laxity of 15 minutes。4
Scratch the small noodles into long strips and put them in the moulds with oil sheets, covering them with film and fermenting them in warmth。5
When fermented to double the size, the surface brushes the egg fluid and sows a white sesame。6
The oven is preheated, upper-middle, 130 degrees for 30 minutes (the time required to bake, the temperature to be adjusted for the oven), and the colour is satisfactory for tin paper。7
Decorated, removed, sealed and preserved while remaining hot。8
Soft fluffy。Coconut gravy Make Tips
1. The timing and temperature of the bakery are determined according to the home oven. 2. When baked, the bread is covered with satisfactory colour。