Peanut coconut bread
By VicentaLakin
Make your own bread, no extra additives, and eat it safer and safe. To do the same with flowers, to have a good heart and a good eye。
Recipe Recommendations
- high-gluten flour 300 grams
- medium-gluten flour 100 grams
- corn oil 30 grams
- eggs one
- white sugar 40 grams
- salt 1.5 grams
- yeast 4 grams
- milk 170 grams
- Peanut and coconut stuffing 150 grams
- whole egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Peanut coconut bread
1
All raw materials, except salt, yeast, corn oil and supporting materials, are mixed into dry powdered powder, covered with a 30-minute dysentery, and added to yeast salt (to the dissolving of yeast) and corn oil (to the full expansion)。
2
fermentation in warm places is twice as big。
3
The noodles are fermented and aired in seven equals。
4
Press the small noodles, put them in peanut coconuts, and squeeze them tight。
5
Pressing the small noodles, slowly stretching into a slightly longer elliptical shape, without excessive force, to prevent the detaching of the material。
6
With sharp blades cut carefully on the face of the face, cut into even cuts and cut only a skin。
7
Noodles turn over, roll into cylindrical form, and lower side, to prevent fermentation from opening。
8
Circles round, two-headed docking, tight (tighten one of them and stick it in the other)。
9
It's put in a baker with oilpaper and fermented twice. The fermentation is twice the size of the original, and the surface brushes the egg。
10
The oven is preheated, the upper middle, the upper and lower, 130 degrees for 30 minutes, and the colour is satisfactory for tin paper。
11
There's some heat that's sealed。
12
The finished map appreciates it。
13
The finished map appreciates it。Peanut coconut bread Make Tips
1. The time and temperature of the bakery shall be adjusted according to its own oven. During the baking process, the bread is coloured to cover a layer of tin paper。