Coconut honey bread
By VicentaLakin
I like to make bread because my bread technology is unstable, sometimes delicious, sometimes failing. As a result, the practice continued, causing the family to pile its bread into mountains, and the old were unable to finish. The bread will age, especially if the bread it makes is not additive, it will be hard in a few days, it will taste bad, it will be thrown away and it will be difficult to swallow. Let's make the bread. Let's make the unending, failed bread as a fragrance, a little snack
- sweetening
- baking
- half an hour
- simple
Steps for Coconut honey bread
1
BREAD CUT 2CM SQUARED
2
Breads are burned 150°C on the oven and baked for about 15 minutes without pre-heat until the face of the bread becomes hard。
3
Get the sauce on the toast. Coconut oil, honey and water in the bowl are heated up, mixed up to integration and no oil (emulsion) is visible。
4
Put the sauce in the bread, evenly mix it into the middle of the oven at 150°C, bake it for 10 minutes, turn it over and bake it for 5-10 minutes, and get to the surface without sticky hands。
5
It's sealed, it's ready to chase the snacks, make a pot of tea, and enjoy your leisure time
6
Come on, let's goCoconut honey bread Make Tips
1, Bread preservation: fresh bread can be stored cold in a sealed bag, pre-house temperature return or spray fog 150°C baked for five minutes (without preheating). Never freeze. The temperature of 4-6°C is the fastest of bread ageing. The first baking (steps) is not done, and it's good to bake honey coconut oil directly after the bread is cut. It's hard to bake twice。