Coconut bread
By VicentaLakin
The fragrance of coconuts is really not a substitute for anything else
Recipe Recommendations
- high-gluten flour 290 grams
- milk powder 25 grams
- sugar 40 grams
- yeast 4 grams
- salt 3 grams
- cold milk 102 grams
- Ice eggs a
- iced light cream 40 grams
- condensed milk 30 grams
- butter 25 grams
- coconut 50 grams
- oil 40 grams
- sweetening
- roast
- several hours
- divine level
Steps for Coconut bread
1
Coconut + oil + sugar。
2
Smuggle evenly。
3
All the food is put in the chef's machine。
4
Open two sets of evenly (about three minutes)。
5
The noodles were rolled into the extension phase, with softened butter and three minutes in two rows and approximately 10 minutes in four。
6
It's enough to pull out a thin, elastic membrane。
7
Without fermentation, the noodles are taken out directly, divided into 12 flat little agents, rolled round, covered with film, and room temperature is loose for 20 minutes。
8
At the end of the time, take out a noodle。
9
Quiet。
10
From top down。
11
Roll up。
12
After that, it was again covered with 20 minutes of cooling。
13
At the end of the time, take out a noodle。
14
Try to make, exhaust。
15
Roll from bottom up, as tight as possible。
16
Again。
17
Finish everything in turn。
18
Put it in the oven, leave a gap。
19
In the unopened oven, a bowl of 100 degrees of water is set at the bottom to help with fermentation (at 35 degrees and 85 per cent humidity), which lasts approximately 60 minutes and is fermented up to two to three times the size of the noodles。
20
fermented bread makes an embryo。
21
The bread is covered with coconuts, as smooth as you can and light。
22
The oven preheated (160 degrees) for 10 minutes, the bread embryo was placed in the oven, 160 degrees baked for 5 minutes, Gestapo for 12 minutes。
23
Out of the oven。
24
Okay, that smells good
25
The finished chart。
26
The finished chart。
27
The finished chart。
28
The finished chart。
29
The finished chart。
30
The finished chart。