Super soft coconut waffles

As for waffles, which are not unusual, there are two types of waffles, one of which is the pasta, i.e., the pasta with yeast, which I share today, the fermentation with which I make waffles soft, the other is pasta with the pasta, with powdered powder in the pasta, with bubbles such as soda, and the other is the waffles which are softer and softer, the most powerful of which is fast hands, and the pasta is ready to make waffles in the morning, but many of the bouffles don't like to put powder on their children, so I share today's coconut waffles, which are full of thick coconuts instead of water or milk, and have a relatively large volume of liquid, which is particularly soft, which can be frozen at night, and which only take 10 minutes to get up in the morning, so that they can be completed, with eggs and milk, which is a very nutritious breakfast。

Recipe Recommendations

low-gluten flour 200g
Thick coconut milk 80g
eggs one
fine sugar 30g
salt 1g
yeast powder 2g
butter 15g

sweetening
other
an hour
ordinary

Steps for Super soft coconut waffles

I'm going to make noodles, put all the materials except butter in the crayons, slow and smooth, add soft butter in the early room, three minutes low and medium (set 3), of which I'm going to use the most dense part of the coconut, which is half-condensed, so that the waffles have a particularly strong smell of coconuts, if you use them less, they must be reduced. It's too soft to go in a small number of times to adjust the softness of the noodles, and here it's also hand-painted, not to do anything, but to rub them for a little while。

They are very soft, and they are very sticky, so they can put on their hands edible oil or butter resistant, and have their first fermentation, covering their surfaces with a warm fermentation in the membrane room, or in the freezer for the night, depending on their circumstances。

The noodles ferment twice as big as it is。

It is easier to operate by removing the pasta, rubbing the face in a simple manner, having an average of 10 pieces of light-pressure exhaust, rolling round, covering the surface with a lax membranes for 10 minutes, and wearing a proper amount of edible oil or butter on the plate and hand。

At the same time, a light machine, equipped with waffles, can be used for 1 to 2 minutes of pre-heat, with no oil on the surface, no sticky effects, and a pre-heated lighter to open the cover, which will place the loosed pasta directly in, over and heating for about a minute。

It's easy to check the color, it's too long, it's too dark, it evaporates a lot of water in the noodle, and the waffles are dry, and the waffles are soft。

If you don't eat them right away, you have to put them in a basin or in a plate, so that they don't get exposed to air。

Internal organization like bread。

Welcome attention, join the British food bakers and share with the small partners。