Torn palm toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300 grams
- milk 110 grams
- light cream 45 grams
- sugar 45 grams
- whole egg liquid 30 grams
- salt 3 grams
- yeast 4 grams
- butter 20 grams
- coconut 50 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Torn palm toast
1
With the exception of butter, all the pasta material was put in, which was mixed and then rubped into the pasta for 20 minutes。
2
Softened butter is then applied for 20 minutes, and flour can be placed if the sticky hands are not so good。
3
Sweated noodles, put them in the oven, put 35°C on the lower floor to help ferment。
4
Coconuts: 30 grams of sugar, 30 grams of all egg fluid and 30 grams of liquid butter and 50 grams of coconut。
5
The noodles are twice as big。
6
Scratch the air。
7
The squares grow。
8
Put the coconut on, leave a third。
9
The part of the coconut which was not folded, then the one on the right。
10
Open up and fold three more times across。
11
And open and cut three times。
12
Scratch it and be careful to show it up。
13
Both heads are put in the toast box below。
14
fermented on the face to 80% full of toast boxes with a brush on the face。
15
The oven is preheated 180°C10 minutes in advance, and is baked in a toast box for about 30 minutes, with an intermediate observation of the toast surface。
16
If the surface is yellow enough, it can be covered with tin paper, the oven can be upgraded to 90°C and the bottom to 200°C。
17
The finished chart。