Milky coconut bread

1

The main powder, this time I used the powdered powder mix to clean it up. It's all low powder before, and it's done alone, so it doesn't matter what flour is。

2

All uses except butter are mixed. The eggs are scattered in. yeasts can choose to be warmed up early or not。

3

The amount of water must start to be a little smaller, and it must be added slowly, because different flour absorbs different amounts of water, so don't add more, but only a little more. We'll use the chef's machine to mix the noodles. Without a cook machine, you rub it with your hands, completely free of the membrane, almost softened butter, and continue to rub it. Five minutes and the noodles are smooth。

4

It's okay to get this smooth, believe me, it really doesn't have to be filmed. Smooth on it。

5

Fermentation. I fermented directly with the oven. 35 degrees, 40 minutes, and a bowl of water. I made extra chocolate cocoa buns, the one on the left。

6

It's time to ferment. So cute. Put your finger in there without turning back。

7

When you fermented, make a coconut pie. All the food in the coconut pie group is mixed, attention is paid to the amount of milk that you see, and too much is scarce. The amount of sugar must be in your hands, so put more on the sweet ones. You can taste it yourself。

8

The nice face is divided into equals, rounded, crushed。

9

Put the coconut in the pasta, and contain it tight。

10

Hold tight, shut up。

11

Put the pasta on the tongue. Watch out if there's too much material, it'll spill out。

12

Left and right。

13

Up and down。

14

Cut from the middle and be careful not to cut。

15

When you cut it, you flip it out and it becomes a heart form. I've got a lot of stuff going on。

16

The heart is the top line. Eggregated, roasted in ovens or baked 145 degrees, 25 minutes。

17

Out of the pot. The heart is of coconuts, and the right is of salty yolk。

18

Super delicious. Soft。

Note: One pair of flour is not required. I don't care what you do in high school. I've never had a membrane before, but it's a success, either with the bread or the toast. So no superstition gloves. The amount of water used is not strictly based on the table of ingredients, and different flour intake rates vary. A little effort is needed, and milk can be used. The most important of the four fermentations is temperature, which, if the oven does not have fermentation options, can be preheated for 30 minutes, then shut down the oven, light up, and put a bowl of fermentation for 40-50 minutes. The programme choice for the 5 ovens is based on the individual ovens, and if there is one, it is the same. The key is temperature selection, with different tempers in the ovens, so you can try it yourself, and you can warm it up a little bit。