Yogurt coconut bread
By VicentaLakin
I often make my own raw yogurt, drink it every day, fill it with protein, and have an appetizer. The yogurt's much better than that. That day, he learned the yogurt coconut bread, and everything was ready to do. The bread is worth a lot of money, it has to have something to do with it, and by the way, I'm going to relive the four braids. I've changed the formula, and I've increased the amount of raw coconuts by 20 grams. It is important to note that the butter used in coconuts is mixed, so I did not use the normal 35-38 degrees in the second round, but 28 degrees in order to prevent the butter from melting, and then it was okay to think that such a small amount was actually a little warm and fermented, not soaky bread. It's a little too much for me because it's two rounds cold, which means it's a little less explosive, but it can't be denied that this square makes a really good bread. And this bread is sent into the circle, and the eyes of the people are stunned, and they all come for formulas, and the coconuts are thick and soft, and they never stop。
Recipe Recommendations
- high-gluten flour 300 grams
- eggs 30 grams
- Homemade original yogurt 80 grams
- sugar-tolerant dry yeast 3 grams
- milk powder 5 grams
- cold water 120 grams
- butter 25 grams
- egg liquid a little
- almond slices appropriate amount
- fine sugar 18 grams
- salt 3 grams
- coconut 70 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Yogurt coconut bread
1
The sum of the pasta: 300 grams of condensed flour, 3 grams of sugar-dry yeast, 18 grams of sugar, 3 grams of salt, 5 grams of milk powder, 30 grams of eggs, 80 grams of homemade yogurt, 120 grams of cool water and 25 grams of butter; the small amount of my sugar formula is due to the fact that sugar is still present in the cocoons; the home-made yogurt is sugar-free and, if so, increases or decreases the amount of sand sugar, depending on the taste。
2
All the pasta material except butter is placed in the wash drums, which are then mixed at a low rate, then at a medium rate, smooth, and when a piece of the skin can be pulled out, the butter is added。
3
A low-speed and middle-speed mix, soft, smooth, glittered, non-coated walls, pulling a piece of a face, holding out a transparent and resilient film, ending the face。
4
Noodles are rounded, placed in basins, covered with fresh membranes or lids, and fermented at the base of warm and wet areas; when the heat is in the room, the fermentation occurs naturally。
5
I used a fermentation box, 28, 70, about two hours ' time, to see the face of the face。
6
Treatment of a coconut tar: 50 grams of butter, 40 grams of fine sugar, 1 grams of salt, 50 grams of eggs and 70 grams of coconut while waiting for the noodles to ferment。
7
The butter melts into hot heat and the egg fluid is scattered。
8
The egg fluid, salt and sugar are added to the butter bowl, and are fully evened with a small bowl; it is easier to operate with a bigger bowl。
9
The coconuts are poured into the butter fluid, they are evenly mixed, they are covered with film, and they are left at room temperature。
10
The fermented pasta is twice the original size, and the finger-tip flour piercs the top of the flour, and it does not collapse。
11
The noodles were down on the operating table, and the air was softly beaten, weighing four equals, rounding, static for about 20 minutes。
12
Squawk loosely, squirms into elliptical pieces, lays a quarter of the coconuts on the face and leaves white。
13
Scroll from top to bottom, seal tight。
14
The four groups were dealt with sequentially and were sealed down。
15
Take a roll and split it vertically into four equals。
16
Make it up。
17
Collapse both tails behind your back。
18
Placing braids in the grill; fermenting in warm and humid areas twice; and in order to prevent excessive melting of butter in coconuts, I set the temperature of the fermenters at 28, humidity 70, for an hour or so。
19
Flour is 1.5 - 2 times the size of an hour, with a surface egg brush and an appropriate amount of apricot; the oven starts preheating at 185 degrees; the temperature is used when the upper or lower fire cannot be warmed alone; the upper or lower fire can be warmed separately by 180 tubes and 190 degrees。
20
Send the raw meat into the lower lower part of the preheated oven, with an upper and lower fire of 185 degrees, 25 minutes。
21
Coconut snorts, a few strokes of the grill at the end of the stove, disembowels, and can be stored in a bag when the hanger is warmed to the hand, and the hand tore。Yogurt coconut bread Make Tips
1 Now in the summer, the temperature is high and the temperature is controlled when mixing the noodles, and the temperature when the last face is out of the film is below 26 degrees; it can be cooled in the freezer for several hours in advance by washing a bucket or material; 2 or the coconut pie contains butter, which can be immersed in the chamber temperature, but no need to enter the freezer; 3 or 4 braids can be searched online and, if they cannot be prepared, 3 braids can be formed; bread can be graded; if they are not properly prepared, bread rolls can be made; 4 or the temperature and timing of the baker can be adjusted to the actual situation in the oven and to the moulded material。