Hokkaido coconut toast
By VicentaLakin
This coconut toast is based on a formula of Hokkaido toast, full of coconut pies, combined with the plasticization of Mr. Ears, a mixture of coconut and milk, which is delicious
Recipe Recommendations
- milk 100g
- light cream 80g
- whole egg liquid 35g
- fine sugar 40g
- salt 5g
- milk powder 15g
- high-gluten flour 270G
- low-gluten flour 30g
- yeast 5g
- butter 30g
- sugar 30g
- egg liquid 30g
- coconut 50g
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Hokkaido coconut toast
1
All materials are placed into the bread drums in the order of liquids and powdered powder, opening and face-to-face for 25 to 40 minutes。
2
It's a complete phase that pulls out the film。
3
Flour is rounded and the fermentation process is open for 40-60 minutes and distributed to 2-2.5 times the size。
4
Noodles out, hand-pressure exhaust。
5
It's split into two, roll round, cover the membranes loose for 20 minutes, and the other three I'm making the original toast。
6
With the softening of butter, all materials are evenly mixed into coconuts。
7
It grows into a square, turns its face, takes half of its coconut corona flat, rolls it up slowly, squeezes it down。
8
Cut it in the middle, don't cut it off。
9
i'll take it in. i'll put 450 g in school。
10
Send it into the oven for fermentation。
11
Send it to full eight-nine。
12
Brush a little egg fluid。
13
Send them to preheated ovens, ground floors, 170 degrees of fire up and down, 35-40 minutes of roasting, coloured and filled with tin paper in time。
14
Sprayed coconut toast fresh out of the oven。
15
I can't help but think about eating it up。
16
It's original. There's no rolls. Division's fineHokkaido coconut toast Make Tips
1. Colours are filled with tin paper in time to avoid being too deep. Coconuts may also be replaced with red beans, soybeans, purple rice ..。