Coconut toast
By VicentaLakin
Recipe Recommendations
- high powder 300 grams
- milk powder 25 grams
- sugar 40 grams
- yeast 4 grams
- salt 3 grams
- cold milk 105 grams
- Ice eggs a
- iced light cream 40 grams
- condensed milk 30 grams
- butter 25 grams
- coconut 50 grams
- eggs a
- almond slices appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Coconut toast
1
We'll make coconuts first, all the food in the feed。
2
Put it in the bowl together, and it'll be even, and the coconuts will be fine。
3
In the main, all the foods, except butter, are placed in the cook's machine。
4
The first five minutes in the fourth tranche would allow the noodle to form a group and the basic extension phase。
5
Add butter, continue the 5-6 and fight for 15 minutes。
6
It's enough to pull out a thin, elastic membrane。
7
Without fermentation, the noodles are rounded up directly, covering the membrane room for 20 minutes。
8
At the end of the time, the twigs grow into squares。
9
From one head to the other。
10
Covering the film, room temperature is again loose for 20 minutes。
11
At the end of the time, take out the noodles。
12
Make it as thin as possible。
13
Put the coconut on。
14
collapse, wrap the coconuts into rectangular pieces (20 cm x 10 cm)。
15
Cut to three equals, not at the top。
16
Make it looser。
17
Turn the tail on the bottom and put it in the toast box。
18
Toast boxes are placed in unopened ovens, where a bowl of 100 degrees of open water is placed simultaneously to facilitate fermentation (at 35 degrees and 85 per cent humidity) for 60 minutes。
19
The noodles are fermented to 8% full。
20
Brush the egg fluid。
21
Spill almonds。
22
Put it in a preheated oven, 170 degrees, mid-level, for 20 minutes (the temperature and time may be adjusted to the temper of the oven)。
23
At the end of the period, the stove was put in a cold hanger。
24
Okay。
25
Coconut full of houses。