Flamingo coconut bread
By VicentaLakin
Recipe Recommendations
- Red Heart Fire Dragon Juice 140g
- lemon juice 5g
- Queen Gao Fen 300g
- milk powder 15g
- whole egg liquid 55g
- salt 2g
- sugar 30g
- sugar-tolerant yeast 4g
- butter 25g
- coconut 40g
- sweetening
- roast
- several hours
- simple
Steps for Flamingo coconut bread
1
Material C Coconut Pumping: Soften 30 g butter with 30 white sugar, 35 g full egg fluid, 40 g coconut corona in freezer。
2
in the summer, the bread-creasing flamingo needs to be cooled and then squeezed. frozen fruit is removed from the skin and cut quickly into the leak sift, and the juice is squeezed out with spoons or rice shovels (no juicer can crush the black seed, with little black spots). there is a need for 140g of cream fire dragon juice to add 5g fresh lemon juice to prevent oxidation. put all materiala into the chef's accelerator, with a low-speed mix and then medium-speed。
3
THE MATERIAL B BUTTER IS ADDED, WHICH IS TO BE BLENDED AT A LOW SPEED AND THEN AT A HIGH SPEED TO CLOSE OR COMPLETE。
4
Noodle status as shown
5
The fermented pasta, the fingertips of flour don't shrink。
6
and split the palms into clusters。
7
Noodles are pumped out by pressure or bubbles are pumped out with a cane。
8
They are divided into nine agents, rolling round. Cover the membrane dry, a few minutes loose。
9
The face is rounded, wrapped in coconuts, and must be closed。
10
All packed down。
11
We'll split the noodles into eight。
12
first cut, each knife is about 0.5 cm from the centre. the cut is 1.5 cm from the center。
13
Two pairs of the same
14
All of them can be covered with white sesame and surfaces can be sprayed with water and fermented。
15
The oven is 175 degrees above and 15 minutes below. Ten minutes to bake, you can put on aluminum paper. It's not covered in aluminum paper
16
Beautiful and delicious。
17
No drawings。