Coconut bread
By VicentaLakin
Recently, the coconuts have been made with the same squares of soup, the frozen soak in the fridge, and some cranberry drying。
Recipe Recommendations
- high-gluten flour 200 grams
- white sugar 30 grams
- salt 2 grams
- yeast 2 grams
- milk powder 20 grams
- qingshui 50 grams
- dried cranberries appropriate amount
- crumble appropriate amount
- egg liquid a little
- coconut 100 grams
- eggs in 1
- butter 30 grams
- milk appropriate amount
- Medium gluten flour 20 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Coconut bread
1
Prepare the raw materials。
2
The raw materials of the soup are boiled with a small fire to the surface and the refrigerator is frozen for more than 12 hours。
3
The made soup, together with all the raw materials except butter in the main material, is covered for 30 minutes。
4
Plus butter rubs, the bread machine continues to rub for 30 minutes。
5
You can pull out the film if you want to。
6
Butter melts, with eggs, sugar, milk。
7
Add coconuts to the mix。
8
It'll end up in a slightly wet coconut troupe, and the freezer will be ready for use。
9
The fine flour runs out of air and splits into little agents。
10
Smash it, and put on the palms。
11
It's folded between the sides。
12
And then we'll put cranberry dry on the surface。
13
Roll it in the mold。
14
It's twice the amount of egg fluid。
15
Soak up。
16
The oven is 180 degrees preheat, 25 minutes in the middle。
17
It's cool。Coconut bread Make Tips
Milk may be added less then slowly, depending on the size of the coconut. The roasting process is observed with too deep a colour to cover tin paper. 3. The wheat practices can be found online。