Coconut flower bread
By VicentaLakin
Recipe Recommendations
- high powder 500 grams
- water 250 grams
- eggs 60 grams
- salt 4 grams
- sugar 40 grams
- butter 45 grams
- yeast powder 5 grams
- fine sugar 50 grams
- whole egg liquid 60 grams
- coconut 100 grams
- black sesame appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut flower bread
1
Put the main material, except butter, in the bread machine for 20 minutes and then add it to a small pellets of butter, and then 20 minutes into a smooth patch that can pull out a slightly translucent film。
2
It's fermented twice as big。
3
Coconuts: Butter-insulated water melts with fine sugar and full egg fluids, followed by coconuts。
4
The fermented pasta is subdivided into 12 copies and the luminous luminous cover is spread for 15 minutes。
5
Slap your hands。
6
When you flip, you wrap a proper amount of coconut。
7
Wrap it up like a bag, stick it in the mouth and shut it down。
8
Squash again, a little bit, cut into 12。
9
Turn the face up in one direction。
10
Put it in the oven and re-ferment the warm and wet。
11
The fermented face of the face is coated with an egg fluid, and in the middle it is glued to the black sesame with a stick。
12
The oven is preheated, 170 degrees for about 18 minutes baked。
13
The finished chart。
14
The finished chart。
15
The finished chart。