Cranberry coconut bread
By VicentaLakin
Recipe Recommendations
- Toast powder 290 grams
- milk powder 25 grams
- white sugar 35 grams
- yeast 3 grams
- cold milk 100 grams
- Iced whole egg liquid 50 grams
- iced light cream 40 grams
- frozen milk 30 grams
- butter 20 grams
- salt 3 grams
- the cranberry appropriate amount
- coconut 50 grams
- sugar 50 grams
- eggs a
- sweetening
- roast
- several hours
- divine level
Steps for Cranberry coconut bread
1
Prepare all the food in the feed。
2
All the food was put together and the cranberry cut early。
3
Smash even。
4
Split into nine (first less than one, later re-divided)。
5
Except for butter, salt, yeast, all the leftovers are placed together in the kitchen machine (the liquid component can be placed in the refrigerator for 10 minutes, with the best glitter condition) and the materials are mixed at a low speed (2 in two minutes)。
6
A further six rows of ablaze the noodles for four minutes, after a thick membrane is present, the softened butter is fully absorbed with a low-speed mixture of even butter (6 minutes) and salt is added to one minute, and the yeast is added to a low-speed mix of one minute, and the six tranches of a minute of concussion (the later salt is used and the late yeast is used to rub the face because the salt hinders the formation of the face, so it is preferable to use the latter salt and the late yeast to avoid early fermentation)。
7
It is sufficient to remove thin and flexible film (i.e., gloves) from the face, not to exceed 18 minutes for the whole face rubbing process, and to keep the surface temperature at 26 (with an ice bag to control the temperature on the outside of the chef ' s machine, if available)。
8
Smashed noodles, quickly pulled out and fell a few more times, smoothed the surface, covered the large bowl, covered the film, and fermented room temperature for 45 minutes。
9
At the end of the period, the noodles were fermented twice as large (with light pressure coming back or falling)。
10
Take out the noodle, press pressure。
11
They are divided into 9 equals, each rolling round, covering the film, and room temperature relaxing for 20 minutes。
12
At the end of the time, take out a noodle。
13
Quiet。
14
From top to bottom。
15
Finish it in turn, cover it with a shampoo, and again, the room is lax for 20 minutes。
16
At the end of the time, take out a noodle。
17
Excretion, as long as possible。
18
Again。
19
It's made of round face, wrapped in cranberry coconut pie。
20
Quiet。
21
Draw a few blades horizontally。
22
Spiral rolls。
23
Turn it around and press it down。
24
In turn, they are placed in an unopened oven, where a bowl of 100 degrees of open water is placed to help with fermentation, with a temperature of 35 degrees and a humidity of 85 per cent and a fermentation time of about 40 minutes (now high)。
25
The fermented bread is painted with full egg fluid。
26
The oven is preheated at 150 degrees, mid-level, and is roasted for 18 minutes (with the right colour added to the tin paper during the period), with the temperature and timing adjusted to the temper of the oven。
27
Okay。
28
The finished chart。
29
The finished chart。