The gartered coconut bread
By VicentaLakin
Coconut bread is the most common bread in the market. Coconut is rich and soft. But the bread in the market is now mostly made with bread improvement agents, and there are problems with health and safety。
Recipe Recommendations
- high-gluten flour 450 grams
- milk 255 grams
- butter 50 grams
- eggs one
- fine sugar 50 grams
- yeast 5 grams
- salt 4 grams
- surface decorative egg liquid appropriate amount
- coconut 120 grams
- milk fragrance
- roast
- an hour
- simple
Steps for The gartered coconut bread
1
All the food in the noodles, except butter, is placed in a bread-crumb, followed by sugar, salt, milk, eggs, and then high-banded flour, and then a yeast is placed on the flour. Hand rubs can be placed in a washpan, and the food is placed in the same order。
2
Commencing the latching process, which can be smoothed in the container。
3
The bakery was smoothed for about 20 minutes, added to the butter in the paste formula, continued to be rubbed for about 10 minutes (approximately 10 minutes in the ordinary bakery), and hand-stamped to completely rub the butter inside the noodles。
4
Bread machines and good noodles are fermented in the face of the bottom of the bakery, and hand rubs can be fermented in the mouth of the pan。
5
The fermented pasta is 2-2.5 times larger than the original, and the finger-touching hole does not shrink and does not have a distinct sour taste. (The fermentation time is controlled according to indoor temperature)。
6
Noodles can be made during fermentation, with coconut corsets placed in an eggbasket with softened butter and fine sugar。
7
Put butter in an egg-beater until it swells in white。
8
Add eggs。
9
The eggs were fully absorbed with an egg-beater。
10
The milk mix is even in butter。
11
Join the coconuts with a razor, so that the coconuts can fully absorb butter and milk。
12
The fermented pasta is placed on the face of the case, and the gas inside it is fully excluded by hand or fist。
13
The ventilated face group is formed into a smooth circle, covered with a ten-minute dysentery。
14
the loosely fine pasta is split into about 30 g small grouping, reunion。
15
Take a small noodle and crush it with a hand, and put it in the middle with an appropriate amount of coconut pie。
16
Wrap it in a bag and seal it。
17
Seal down and flatten with your hands。
18
The face of an elliptical form is grown with a cane。
19
Squeeze with a knife。
20
Scrambling in the opposite direction with both hands at both ends。
21
The habit of twisting around long strips in rings, and then squeezing both ends together, must be tightened so as not to disperse in the fermentation or roasting process。
22
A well-made bouquet of bread with distance in the grill。
23
Two times the fermentation of the original bread embryo takes out the dish brushes the whole egg fluid on the face of the bread embryo。
24
The oven is 175 degrees hot for about 12 minutes。
25
On the surface, it's yellow, and the coconut bread is bakedThe gartered coconut bread Make Tips
1. Flouring must be made in accordance with the principles of liquid salt, sugar and flour in the middle, and ensure that the yeast works best. 2. No muzzles are needed to extend the face, and smooth holes on the edge of the stretching face are added to the butter and continue to rub. 3. Note the size of the fermentation twice, and a bowl of hot water in the oven can be effective in helping the noodles to ferment. 4. The timing and temperature of the roasting process are adjusted to the actual situation in the oven itself, and if the surface is coloured too quickly, it can be covered with tin paper. There's a trick in cooking. There's a trick in every dish I cook. Searching for Food is a direct view of my recipe