Coconut bag
By VicentaLakin
We'll share it with you every morning with a glass of milk
Recipe Recommendations
- high-gluten flour 250 grams
- qingshui 80g
- egg liquid 30g
- yeast powder 3.5G
- butter 20g
- salt 2g
- fine sugar 20g
- milk 55 grams
- coconut 50g
- powdered sugar 25g
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Coconut bag
1
The mains, with the exception of butter, will be put in a softened piece of butter 15 minutes after the baker rubs
2
Scratched the noodles out. Covered, fermented
3
The fermentation time is used to make the material, the feed is the material, and the room temperature softened butter is put into the bowl
4
Add sugar powder evenly
5
Add the egg fluid three times
6
We'll split it into six spares
7
Noodle fermented to twice as high as the surface exhaust
8
On average, divided into six copies, with 15 minutes of permafrost on the back of the roll
9
Take a bag of pasta, flattened and wrapped a piece of material
10
Shut down
11
Don't overcrowd the material
12
Five cuts in the middle, one through, one through
13
Squeeze both ends with your hands, wrinkle two around the long side, like a map, covered with wet towels, and fermented twice as quietly
14
Surface omelette, oven preheating 175 degrees, mid-level, top-fire, 20 minutes of roast。Coconut bag Make Tips
It's easy to split six after half an hour of styling。