Pumpkin coconuts and bread

1

First, prepare the materials, and the pumpkins go to the skin and steam the pots into mud。

2

The soup materials are evenly mixed in the small pots, the smallest fire is heated, the blades are constantly and quickly mixed and the trails are shut down. It can be used to cool off the well-prepared soup (or ready one or two days in advance, and can be stored in a sealed freezer)。

3

THE SOUP AND OTHER MATERIALS FROM THE MAIN NOODLES (OTHER THAN BUTTER AND SALT) WERE PLACED IN THE HEIDELIUM HM740 COOK MACHINE。

4

In eight minutes, the film can be pulled out and the edge of the hole is sawned。

5

It was then put in butter and salt and continued to rub its face。

6

It's about 12 minutes to pull out this resilient film。

7

One round (not more than 28 degrees at a temperature) of rubbeded face cover。

8

Make coconut tarts when the noodles come out: put butter, sugar and milk in small pots and heat them up until they melt and leave the fire. Put them in a hollogeneity, and put them in the coconut。

9

Once completed, a hole in the middle of the flour with a finger sticky finger, or it will collapse or fall。

10

An average of 12 pieces were removed from the group, and the film was lax for 20 minutes。

11

Take a small noodle, put it in a 15-gram coconut wrap and close it down。

12

It's all wrapped up and put in nine millennia. There's three more noodles I put in a paper cup. Put it in the oven. Put a bowl of water in it. Turn on the oven fermentation for two rounds。

13

In about 50 minutes, the fermentation time is not fixed, depending on the state of the fermentation, after two rounds, with a light pressure on the sticky pasta of the finger, and a quick repulsion will take a little longer, if it's slow or if it doesn't. When it's ready, you brush a little bit of water on the surface of the small noodle, soaked in advance。

14

The oven is set at 170 degrees preheat for 10 minutes and is roasted for 20-25 minutes。

Flour brands vary in the amount of water consumed, and each individual produces soup at different times, with different levels of dry thinness, different varieties of pumpkins and different amounts of water in the form of evaporation. 2. A fresh yeast is used in the square and a dry yeast is 3 grams. 3. Coconut trap formulation: 25 g butter, 25 g milk, 35 g sugar, 1 egg, 50 g coconut. 4 Sodium: 15 g butter, 15 g sugar powder, 35 g low powder. When butter is softened, hand-stamped with low powder and sugar powder (in the form of small particles, if room temperature is high and the freezer is not applied first)5 and if the oven is not fermented, a bowl of hot water can be placed directly in the oven (the oven is not opened). 6. Each oven has a different temper, and the temperature and time of the oven is for reference only。