Coconut soufflé
By VicentaLakin
It's been a long time since we've baked bread, and we can't stop the saliva from smelling at home
Recipe Recommendations
- milk 130 grams
- milk powder 20 grams
- eggs of 2
- sugar 35 grams
- salt 4 grams
- butter 20 grams
- high-gluten flour 400 grams
- warm water 100 grams
- yeast 4 grams
- coconut 120 grams
- powdered sugar 20 grams
- whole egg liquid 76 grams
- low-gluten flour 35 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Coconut soufflé
1
100 g of warm water, up to 34 degrees, with 2 g of yeast, mixed with chopsticks to fully melt the yeast, with 100 g of high-banded flour。
2
The fermentation of the freezer with dry powder cover。
3
Polish fermentation depends on the state, regardless of time, to the surface where bubbles are lifted。
4
Started with a razor, the Polish plant was covered with a wide variety of silk nests, and the state was working。
5
In the summer, ice milk is used, ice bags are tied and the face is cooled. Otherwise, it ferments early and affects the tissue of the finished product。
6
With the exception of salinization and butter, all materials of Polish species and main pasta are added to the cooker ' s mixer, in the order in which the liquid is followed by solids, and the cooker ' s machine 2 is opened, and the face is smooth, salted, and the face continues to be rubbed in 3 shifts。
7
It's rubbing up so much that it can get out。
8
The full absorption of butter in the second row of butter and salt into the pasta continues in the third tranche。
9
It's just a thin, transparent, resilient film。
10
fermentation is approximately twice as high as an hour at 28 degrees per day in a bowl with a roll round。
11
In the course of the pasta, we're going to make coconuts, and we're going to put the coconuts, butter, sugar powder, coconuts, powdered milk together, and we're going to put all the egg fluids in a single silica glove and we're going to grab them。
12
It's scratching after the state。
13
Then we split all the coconuts into 12, about 25 grams each。
14
To determine whether a noodle is in place and a hole is inserted in the middle with a finger on dry flour, the fermentation is completed if the hole does not shrink or fall。
15
The noodles were divided into 12 pieces, rolled round and covered with a 15-minute awakening of the film。
16
A wake-up bellow is elliptical。
17
Put the coconuts on。
18
Roll from the left。
19
Hold on tight。
20
Growing strips。
21
Put it in the oven。
22
Both plates were set and placed in fermentation boxes at 38 degrees, with a humidity of 70 per cent and fermenting twice as large。
23
In the second round, the sodium is made and butter, sugar and flour are put together with gloves in a granular form。
24
It's probably this granular form。
25
The determination of whether the two rounds are in place, with a light finger on the corner of the face, and the slow impact of the small pit under pressure proves that the fermentation has taken place, and that if the quick return bullet is not in place, the fermentation continues for a while, and if it does not, it proves excessive。
26
THE EAT FURNACE, 160 DEGREES PREHEATING FOR 5 MINUTES, THE HOT WIND CYCLE, A FULL EGG FLUID ON THE SURFACE OF THE KIT, SOAKING AND ROASTING IN THE OVEN FOR 25 MINUTES。
27
Close the upper tube to heat and start the hot wind cycle。
28
On the surface, it's evenly colored and rising。
29
It's beautiful, it's golden, it's appetite。
30
Recent photos。
31
Internal organization softly raz。
32
The finished product。
33
Close-up。Coconut soufflé Make Tips
Be careful, all the butter is softened, not frozen. Secondly, the membrane must be thin and resilient and not easily broken. And third, be careful when you're doing this。