Coconut
By VicentaLakin
This section contains bread, coloured gold and yellow, soft tastes, copra fragrance, odour, simple food, easy to make, and breakfast and tea is a good pastry。
Recipe Recommendations
- high-gluten flour 500 grams
- milk 260 grams
- yeast 5 grams
- white sugar 60 grams
- eggs of 2
- corn oil 30 grams
- salt 2 grams
- coconut 20 grams
- brown sugar 15 grams
- corn starch 15 grams
- milk powder 20 grams
- whole egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut
1
Coconuts, red sugar, eggs, corn starch, milk powder are mixed into coconuts。
2
In addition to oil, salt and yeast, all the main materials are mixed to dry powder (milk is to be added gradually and the water intake of the face flour is to be reduced) and the covering of the film is loose for 30 minutes, adding yeast salt (to the dissolving of the yeast) (to rub out the thick membranes, to smooth the face and to pull out thicker membranes)。
3
fermentation in warm places is twice as big。
4
When the noodles are fermented, the exhaust is removed, divided into eight equals, rolled round and covered with laxity for 15 minutes。
5
And each of them shall be an ellipse, and turn its face, and cover the palms evenly。
6
Long side to side, tight。
7
Shut the fuck down。
8
It is placed in a mould with oil sheeting (or brushing) and fermented twice in warmth。
9
When the bread is fermented twice as big as it was, it is brushed on the surface with full egg fluid and some coconuts。
10
The oven is preheated, mid-level, with a 35-minute roast of 130 degrees (satisfactory tin paper on top, bake time, temperature adjusted for home oven)。
11
It is taken out immediately after roasting, a little cooling, and it is kept under seal while remaining heat。
12
Soft, Rose。
13
The finished map appreciates it。Coconut Make Tips
1. The bake time and temperature is adjusted to the home oven. During the baking process, the bread is coloured to cover a layer of tin paper. 3. Sugar volume increases or decreases according to individual preferences. 4. The amount of milk is increased or decreased according to the water intake of flour。