All-wheat coconut toast
By VicentaLakin
Recipe Recommendations
- whole wheat flour 300 grams
- Iced whole egg liquid 120 grams
- salt 3 grams
- yeast 4 grams
- of erythritol 40 grams
- milk powder 25 grams
- butter 15 grams
- cold water 100 grams
- coconut 50 grams
- eggs a
- oil 40 grams
- almond slices appropriate amount
- sweetening
- roast
- several hours
- divine level
Steps for All-wheat coconut toast
1
Prepare the whole wheat powder。
2
The bread is covered with soup, which makes it softer and slows its ageing. We'll start with soup, 100 grams of cool water and 20 grams of whole wheat powder。
3
Smash even。
4
It can be burned to the point where it can be set off, and then put in a freezer (up to six hours)。
5
Then we'll make coconuts, coconuts plus oil plus eggs evenly mixed。
6
Coconuts will be fine, to be used。
7
主料中除黄油、盐、酵母以外的所有食材一起放入厨师机中，先2档一分钟Smash even。
8
Four more rows, six minutes to stir it up, one thick film to the noodles, butter, four rows, two minutes to continue to stir the noodles, salt to mix evenly with yeasts, and then six minutes to stir the noodles。
9
It is sufficient to remove thin and flexible film (mistols) from the noodle, and the temperature of the full smug face is controlled at 26 degrees, within 15 minutes。
10
No fermentation, straight out of the noodles, hand round。
11
Take out the noodles, press flat air, don't rub the noodles。
12
Zero squares。
13
Take the coconuts to 1/2。
14
That's right。
15
cut into a 3cm long strip。
16
Take out a noodle。
17
Scramble it in the plaza。
18
The tails are rolled up, the strips are organized。
19
In turn, they are placed in a toast mold, their surface is painted with egg fluid, their almond tablets are sprayed, placed in an unopened oven, a bowl of 100 degrees of open water is used for fermentation (at 36 degrees of temperature and 85 per cent of humidity), fermenting is about 40-60 minutes, and in 40 minutes they observe the fermentation of the noodles, which is 2.5 times larger。
20
The oven is preheated, 155 degrees, fermented bread embryos are placed in the middle of the oven, 155 degrees baked in five minutes with tin paper and then baked in 20 minutes (the temperature and time of the oven is adjusted to the temper of the oven)。
21
Out of the oven, bread out of the mold, dry。
22
Okay。
23
Not bad。
24
The finished chart。