Coconut milk bread
By VicentaLakin
In order to consume the lost coconuts in their homes as soon as possible, the bread associated with the coconuts has recently been frequently made, of which the old yeast of corn oil shared today is one. The thick coconuts and the gold-coloured appearances make people taste three feet, not so good。
Recipe Recommendations
- high-gluten flour 200g
- low-gluten flour 100g
- yeast 6G
- qingshui 240g
- white granulated sugar 25g
- milk powder 30g
- egg liquid 65g
- salt 5g
- milk 80g
- corn oil 70g
- butter 10g
- coconut 45G
- egg liquid a little
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut milk bread
1
(b) Prepare the required ingredients to magnify all the old yeast foods in the jars, evenly with chopsticks or razors, and cover the film or lids with fermentation under constant temperature
2
The pasta is fermented to three times its original size for about three hours
3
(b) A small number of dough can be caught with their hands and visible cellular tissue (at about 10 degrees of temperature)
4
The fermented old yeast is placed in the cook ' s barrel and then added to the main egg fluid, milk, corn oil, salt, white sugar, milk powder, high-banded flour, low-banded flour. This formulation replaced butter with corn oil, which would need to be added to the expansion phase
5
The power supply of the cooker ' s machine will be replaced by a low-speed 1 set to enable the food to be evenly mixed, followed by a high-speed 4 and 5 series of approximately 15 minutes to be covered by the fermentation of the fermentation of the fermentation by the fermentation. How to judge the state of the noodles, and the covered ones pull out the mural
6
About 1.5 hours to double the fermentation size, with a small amount of dry flour poking a hole in the middle with a fingertip, which does not shrink or fall
7
When the fermentation of the noodles is completed, they are taken out for venting on a silica pad, which is then divided into 15 small groups, each rolling for about 15 minutes
8
(b) Prepare decorative materials while the noodles are loose and mix butter, coconuts and white sugar in the decorative materials in clean bowls
9
(b) Hand grabs are even and butter is recommended to be softened early
10
when the noodles are loose, one of them is taken, and the long strips, which are thick and even with the hand, are approximately 25 cm ~ 30 cm long
11
THE LONG STRIPS ARE FOLDED AND PRESENTED IN U FORM
12
Stir them with your hands, twist them at will, and twist them like twirls
13
(a) When it is twisted, bend over and pick up the end end of the end of the end and insert it through the other end of the hole, so that the part of the end is stuck inside
14
(b) The above-mentioned method is used to reform all the lasagna and to re-ferment in the oven
15
About 45 minutes of bread fermentation 1.5 times ~2 times the size, complete
16
The oven is connected to the power supply and the air is chosen for 180 degrees and 30 minutes
17
Brush a little of egg fluid on the fermented breadbread, and then spread out the palms
18
A close-up in the oven
19
Two bowls of bread are placed in the top and bottom of the ovens for 23 minutes
20
When the oven works, remove the oven
21
Roast on the Internet
22
The finished chart。Coconut milk bread Make Tips
1. Flour is slightly different in terms of water intake and fluid volume is suggested to be adjusted flexibly;2 fermentation time is subject to temperature change, and in order to quickly complete the fermentation function of the oven, generally 45 minutes ~ 1 hour, 3 different ovens, temperature and roasting patterns are different, so the temperature and timing are written for reference purposes only. I can bake two at a time in this oven。