Coconut toast
By VicentaLakin
WHAT YOU EAT EVERY DAY FOR BREAKFAST IS A VERY DIFFICULT THING TO DO. IN A STATE OF IGNORANCE, WHERE THE BRAIN IS NOT CONTROLLED, IT LEADS TO SLOW WORK ON THE HANDS, AND BREAKFAST MUST BE PLANNED THE NEXT DAY ONE NIGHT IN ADVANCE SO THAT IT IS NOT BLIND. SINCE HIS SON WENT TO SECONDARY SCHOOL, THE DAILY BREAKFAST HAS BEEN IN A CAR ON THE WAY TO SCHOOL FOR FIVE YEARS, MAKING IT EASY, DELICIOUS, NUTRITIOUS, STOMACH-OPENING AND EASY TO GET SOUP. AS A RESULT, BREAD IS ONE OF THE MAIN FOODS THAT IS OFTEN FOUND IN OUR BREAKFAST, AND TODAY I BRING A COCONUT TOAST SUITABLE FOR BREAKFAST, WITH A BAKER, WITH A BAKER, AND WITH NO BAKER, WITH AN OVEN. COCONUTS ARE MADE OF COCONUTS. THEY DON'T TASTE VERY GOOD IN THEMSELVES, BUT THE SMELL OF COCONUTS IS QUITE APPETIZING AND REFRESHING. COCONUTS ARE THE MOST COMMON OF WHICH ARE EGGS, BUTTER AND SUGAR. EGGS CAN BIND AND INCREASE HUMIDITY, BUTTER AND SWEETNESS. WITH THE COMBINATION OF THESE MATERIALS, THE COCONUT BREAD IS CALLED INCENSE. MOREOVER, WITH THE ADDITION OF COCONUTS, THE ORDINARY BREAD, THOUGH NOT 100 TIMES THE PRICE, DOES SEEM UNUSUAL. LET'S MAKE A COCONUT TOAST. SLICE, TORN HANDS, OR A LITTLE BIT OF A BITE OF A HAND, SO I CAN EAT HALF. BUT AS WE SAID BEFORE, THE TOAST IS FOR BREAKFAST THE NEXT DAY, SO I'LL HAVE TO CUT TWO SLICES, AND THEN I'LL HAVE BREAKFAST THE NEXT DAY, WITH MEATLOAF AND FRIED EGGS
Recipe Recommendations
- high-gluten flour 300 grams
- eggs 50 grams
- sugar-tolerant dry yeast 3 grams
- fine sugar 10 grams
- salt 3 grams
- cold water 160 grams
- butter 25 grams
- coconut 100 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut toast
1
The main bread and the toaster are ready; today's coconut toast is ready to be baked directly with a toaster, so it's all covered and fermented; this formula can be baked in ovens and made as it pleases
2
(a) All materials except butter are placed in bread drums
3
(B) PLACING BREAD BUCKETS IN A JD08 VAN IN TONCO, FIRST USING A 10-MINUTE "SCRATCH" PROCEDURE TO RUB THE NOODLES AND THEN POUR BUTTER INTO THE BARREL
4
(b) Using a "painting" program for 20 minutes, rub the face up to the slurry wall, so that a piece of the face can support this transparent and flexible film
5
Flour rounding is placed in bread drums, covered with inner and outer covers, and the heat is now free of the "fermentation" procedure and only natural fermentation; when cold temperatures are low, the fermentation procedure with the bread machine may be used
6
(a) Handle coconuts when they ferment: 100 grams of coconut, 50 grams of eggs, 40 grams of fine sugar, 40 grams of butter; this is more than the actual amount used, allowing each material to be reduced by a quarter, so that it is not too strong when it is covered with skin
7
Butter, egg fluid, fine sugar, which in turn fall in the coconut, melts in water, so that each of the coconuts is covered with butter, egg and sugar, which can be stored in a freezer and made more operational
8
The pasta was sent 2-2.5 times the size of the pasta, and the finger-tip flour pierced a hole in the top of the pasta, with no collapse and no retrenchment, and the pasta fermented successfully
9
Noodles are removed and placed on a lasagna, with a few strokes of air, a plethora of air, a ten-and-a-five-minute dysentery, and a finger on the lasagna
10
(a) Taking a loosely sturdy pasta, growing about 30 centimetres wide, covering about 20 centimetres of face, spreading all around the cocoon and remaining white; rolling from top to bottom, closing the mouth, then growing about 30 centimetres
11
(a) Three rolls of three braids, both of which are squeezed and then folded down and pressed below
12
Coconut braids are placed in bread drums, fermenting naturally to 2-2.5 times the size, choosing the “baking” procedure for 40 minutes, and then demould immediately after roasting, and can be sliced on the hanger until heat。
13
Once baked, demersals are removed and can be sliced and eaten when the hanger is dry to the heat。Coconut toast Make Tips
The mix of coconuts can be slightly adjusted and the amount used can be divided into two to allow for a better rise of the noodles. 2. If baked with an oven, the recommended temperature is: in the middle of the oven, 180 on fire, 200, 35 on fire。