Coconut round bread
By VicentaLakin
As a busy workman, there is a bear child to take care of, especially in the morning. Usually I like to make some bread, so that a week's breakfast can make more changes and choices, and when it's too late, it can be handled with milk. And my kids like bread, and he likes sandwiches. This coconut bread is reserved for my family, and it's done once in a while. It's made by itself. It doesn't have any additives. Coconut bread is added, it's baked, and the house is full of fragrances, evenly coloured and attractive. Three times a week, and then it's over. To the circle of friends, a lot of people asked Fangko, did it again, filmed the process, wrote it to the needy. This time, new flour was replaced, the goldfish bread was fertilized with fine wheat flour, the big brand was written, it was really nice, it was soft and thin, and it was fermented in a way that felt the limitless kindness of flour, and it was full of bullets, full of light. It's a successful bread, perfect color, soft tissue, cocoon and flour fragrance. Awesome
Recipe Recommendations
- sweetening
- baking
- several hours
- senior
Steps for Coconut round bread
1
Prepare your food。
2
They were all placed in a bakery, except butter, and then, 15 minutes later, in a softened butter in the room, and continued to do so for another 15 minutes。
3
The covered noodles are in full condition, and there are so many tiny bubbles on them. Put it in the fermentation basin。
4
When the noodles ferment, they start making coconuts. Let's get the butter room softened and put sugar in it。
5
Add coconuts to the mix, then a proper amount of milk. The amount of milk is fine, as long as it's organized。
6
Six of them are ready to be split evenly, about 15 grams each。
7
About one hour of fermentation, the noodles became about 2.5 times more fermented, full of elasticity, and with their fingers, they were able to pierce the inverted hole。
8
The fermented pasta is moved to the rubbed, and the bubbles in it are removed, divided into six flat ones, each about 80 grams。
9
Take a small agent and put it in a coconut cocoon, wrap it up and squeeze it down。
10
All wrapped up in coconuts。
11
And take a lump of face wrapped in coconuts, and squirt it into a cow's tongue, as narrow as possible。
12
Cut the knife with a knife, and be careful not to cut the bottom, just show the palm。
13
Cut the slices, roll them up and roll them up and cut them out。
14
One ring, one head down, one head out of the middle, both head down and avoid fermentation and spread. Everything's done. Put it on the grill。
15
After fermentation, the surface is brushed with the outside egg fluid of the formula, only where there is no coconut。
16
The oven is preheated 165 degrees in advance, and the mid-level is baked for 20 minutes, with an even colour on the surface。
17
It's enough to dry up the bread after it's out of the oven and store it in a bag。Coconut round bread Make Tips
ONE, THE NOODLES ARE AS FULL AS POSSIBLE AND THE BREAD IS MADE SOFTER. 2. THE TEMPERATURE AND TIME OF THE OVENS ARE FOR REFERENCE PURPOSES ONLY AND ARE ADJUSTED FLEXIBLY TO THEIR OWN OVENS. THE GOLDFISH CAKE AND GOLDFISH BREAD IS ALSO DESIGNATED AS POWDER FOR BAKED POWDER IN THE 2018 ELECTRIC & BDW CHINA INTERNATIONAL HOME HOUSE BAKING MASTERS COMPETITION, WHERE THE IMPORTED WHEAT IS STRICTLY SELECTED, THE BAKERY IS SOFT AND THE MOUTH IS SOFT。