Coconuts, caterpillar bread

Recipe Recommendations

• high-gluten flour 500G
• low-gluten flour 80g
• milk 160g
• light cream 140g
• eggs of 2
• sugar 70g
• salt 4g
• sugar-tolerant yeast 8g
• softened butter 40g
• water 35g
• butter 20g
• corn oil 20g
• egg yolk 30g
• powdered sugar 38g
• egg liquid 38g
• coconut 75g
• qingshui a little

• sweet fragrance
• baking
• several hours
• ordinary

Steps for Coconuts, caterpillar bread

1

Add liquid material, milk, light cream, eggs, sugar, salt to the bread drum

2

And then we're gonna put in high-banded flour, low-banded flour, and we're gonna dig a little hole in the flour and bury the yeast

3

Turns on the face, rubs it in the face, takes a small platter slowly and opens it up, and it's hard to form a thin film, so put down the soft butter, and continue rubbing it to the glove membrane, i.e. to form a thin film like gum, and the edge of a finger is smooth

4

The rubbed noodles are removed from the bakery, amplified in containers, covered with protective film, and fermented twice as large. "Look at the size of the noodles, or you can ferment it in the bakery."

5

We're gonna make a fermentation, and we're gonna put it in the milk pot, and the little fire is boiled to boil, out of the fire, and we're gonna sift in low-banded flour, we're gonna mix it with a hand-pumper and we're gonna mix it in the paste twice

6

Put it in the bag

7

Then we'll make coconut pie. A sugar powder is added to the soft butter, and the egg-beater is used to produce white colour. A small amount of egg fluid was then added to the butter several times, with a small amount added, evenly mixed and repeated until the egg fluid was completed. (Don't add too much, or oil will separate) 3 milk will also be added in small quantities and will be evenly mixed each time。

8

Four with coconuts, evenly mixed

9

When the coconuts are ready, cover the film and freeze the fridge

10

When fermented twice as big, the finger was covered with flour, inserted into the noodle, the noodle didn't collapse, and it didn't shrink fast enough to ferment

11

The fermented bread is taken out and put on the mats, press pressure and exhaust, and round

12

after exhausting, the face is called the total weight, divided into an average of 12 equals (approximately 90 g each), and the small face is to be rounded, covered with a skin-covered film or a skin-covered bag lax for 15 minutes before being reconstructed

13

A nice, loose noodle, a flat tongue, and then a thin one with a finger

14

Plate the coconut with a spoon

15

Roll it with two hands. Hold it tight

16

You have to hold it tight, or you'll be out in the oven

17

Put a bowl of hot water under the oven and double the fermentation

18

After the second round, hot water is removed from the oven; the pre-heat oven is 10 minutes, 190°C; and on the face of the bread it is painted with an egg yolk and then squeezed into the casta sauce。

19

Crushed bread, put in a pre-heated oven, up and down 190°C, in the middle, baked for about 12 minutes, watch the top color

20

It's so cute to bake while it's baking

21

When the bread comes out of the oven, it's on the table, and when the heat comes out, you can eat it while it's hot

22

You have to put cold bread in a bag, you can put it in the room for three days, you can't put it in the freezer, you can't put it in the freezer, you can put it in the freezer

Recipe Categories

• baking Recipes