I'm gonna rip off the coconut

By VicentaLakin

I'm gonna rip off the coconut
It's a very convenient way to grow a late night, and the finished product makes its own bread

Recipe Recommendations

  • high powder 200 grams
  • yeast 3 grams
  • fine salt 5 grams
  • fine sugar 90 grams
  • whole egg liquid 50 grams
  • milk powder 15 grams
  • cold milk 50 grams
  • butter 50 grams
  • honey 3 grams
  • ice water 205 grams
  • egg liquid 25 grams
  • coconut 50 grams
  • milk 10 grams
  • red bean paste 120 grams

Steps for I'm gonna rip off the coconut

  • Make I
    1
    (Perhaps) Bread drums are placed in the evenings to plant all materials。
  • Make I
    2
    The bread machine selects the "and face" procedure, adjusted for 15 minutes。
  • Make I
    3
    At the end of the procedure, the facial condition is checked, and the face is smooth and lifts flexible thick film。
  • Make I
    4
    The noodles are placed in a preservation box and put in a freezer to ferment overnight。
  • Make I
    5
    The noodles are placed in a preservation box and put in a freezer to ferment overnight。
  • Make I
    6
    All materials other than butter in the main panel are placed in the cook ' s barrel。
  • Make I
    7
    Cut the late-night seeds into small pieces and join the main group。
  • Make I
    8
    启动厨师机3档，把面团搅拌至光滑Cut the late-night seeds into small pieces and join the main group。
  • Make I
    9
    It pulls out a thick, flexible film。
  • Make I
    10
    Softened butter was added, and the fourth batch of mixed noodles to butter was fully absorbed。
  • Make I
    11
    Checking the facial state so that thin, flexible film can be easily pulled out。
  • Make I
    12
    Excerpt the noodle, divided into an average of 4 equals (no basic fermentation, direct noodle)。
  • Make I
    13
    Round the air and cover the film for 10 minutes。
  • Make I
    14
    Coconut can be made at this time, butter softened early and all materials placed in containers。
  • Make I
    15
    It is evenly integrated into a coconut tart and placed in a freezer room for use。
  • Make I
    16
    Take out the little noodles and grow the tongue。
  • Make I
    17
    Scrambling and plastering the coconuts evenly on the face, and crushing the end in order to shut the mouth。
  • Make I
    18
    Take out another small noodle, and do the same, evenly rubbing red beans on the face。
  • Make I
    19
    Scramble them, squeeze them, spread them over a silica pad and cover the film for five minutes。
  • Make I
    20
    Take out the roll, cut through the middle, cut through the end。
  • Make I
    21
    Both ends uncut。
  • Make I
    22
    Both ends to the bottom, in the toast box。
  • Make I
    23
    It is fermented in a fermentation box at 33 degrees, with a humidity of 85%, 60 minutes, and after two rounds it is approximately twice as large。
  • Make I
    24
    Put it under the preheated oven。
  • Make I
    25
    The fire is 165 degrees up and down, 35 minutes (with the option of covering tin paper to avoid weight)。
  • Make I
    26
    Take it out as soon as the roast is finished。
  • Make I
    27
    Take out the toast and put it on the cooler。
  • Make I
    28
    The finished product。
  • Make I
    29
    Done

    • I'm gonna rip off the coconut Make Tips

    THIS FORMULATION REFERS TO "CHITY LOVE BAKING" AND MAKES IT EASIER FOR PASTRY BREAD TO GROW WITHOUT BASIC FERMENTATION. 2. COOK ' S MACHINE WASH TIME IS DETERMINED BY THE FUNCTION OF THE BREAD MACHINE AND THE CONDITION OF THE FACIAL GROUP. IT CANNOT BE CHANGED BLINDLY AND FROM 3. FERMENTATION TIME BY 4.4 FOR REFERENCE PURPOSES ONLY, DEPENDING ON THE FERMENTATION STATUS OF THE FACE, BUT ALSO BY ADAPTING THE COOK ' S MACHINE: BERTRY PE4800 CF6000 ROOFER: BEAUTIFUL FUN HIGH POWDER: QUEEN ' S HARD RED DISH: COOK WK9114: COOK WK90544

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