Coconut bread
By VicentaLakin
Coconut bread (Polish)。
Recipe Recommendations
- high-gluten flour 260 grams
- fine sugar 35 grams
- pure milk 105 grams
- milk powder 20 grams
- eggs one
- sugar-tolerant yeast 2.5 grams
- salt 5 grams
- butter 20 grams
- water 60 grams
- yeast 1 gram
- coconut 50g
- milk 10g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Coconut bread
1
All materials of Polish fermentation are mixed together, fermented in room temperature or fermented in the freezer one night in advance。
2
It goes up to a lot of bubbles, that's all。
3
All the materials were pre-described, and the fermented Polish yeast and lasagna materials were fermented, with the exception of butter, and all materials were put into the bread machine starter and face function for 20 minutes, which actually resulted in an initial expansion of 15 minutes。
4
While the face is rubbing, the coconuts can be replaced, the butter room can be softened, all the materials in the palms can be evenly mixed, with a razor pressed into groups, and the freezer can be refrigerated。
5
it then looks at the state, rubbing into smooth noodles, rubbing into the extension phase, at which point the butter added to 20 g can continue rubbing。
6
To complete the extension, you can pull out thin and resilient gloves。
7
It is divided into 10 equals, with 20 minutes of dysentery after a roll。
8
Take a small noodle, turn it into an elliptical form, and turn it over with a scratchboard。
9
Pressing a lump of face, which will facilitate the closing of the mouth, and then extracting the coconut, and laying it on it。
10
From the top to the bottom, the roll is closed and tight to prevent the blast, and the face is softly swung into olive form。
11
In turn, the bread will be shaped and placed on the grill, with a glass of warm water and noodles put together in the oven and fermented twice as big. Then take out the fermented noodles. The oven is preheated with 165 degrees and 10 minutes。
12
The fermented face is taken out, a thin layer of flour is sifted, and a blade is used to cut out the raisins, (the bouquets can follow the preferences of the individual)。
13
The fermented face embryos are sent to pre-heated ovens, 165 degrees of fire, and 18 minutes of roasting (the temperature varies from one oven to the other. Please adjust the time and temperature to the temper of each oven). To prevent the top colour from being filled with tin paper, they are removed from the oven and released on the tan, and are kept in seals at remaining temperatures。
14
The finished chart。
15
The finished chart。
16
The finished chart。Coconut bread Make Tips
1. The poolish can be prepared the night before for later use; fermentation time varies significantly with room temperature, so just observe its condition.
2. Different flours have different water absorption rates, and absorption varies with the environment as well. It is recommended to reserve 10-15g of the water (liquid) from the recipe and adjust accordingly. (This temperature is for reference only; please adjust according to your own oven's temperature.)
3. If the bread browns too much, cover it with aluminum foil, otherwise it won't look good.
4. Add fillings according to personal preference.