Coconut bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 260 grams
- milk powder 20 grams
- sugar 30 grams
- yeast 3 grams
- cold milk 90 grams
- Iced whole egg liquid 45 grams
- iced light cream 35 grams
- frozen milk 25 grams
- soften the butter 15 grams
- salt 3 grams
- coconut 50 grams
- eggs a
- butter 30 grams
- almond slices appropriate amount
- sweetening
- roast
- several hours
- divine level
Steps for Coconut bread
1
Butter melts early。
2
Bite an egg。
3
Sugar。
4
Add coconuts。
5
Smash even。
6
And eight equals even, and the coconuts will be fine and ready for use。
7
Except for butter, salt, yeast, all the leftovers are placed together in the chef ' s machine (the liquid portion can be placed in the refrigerator for 10 minutes, with the best slag condition)。
8
The material is mixed at a low speed (2 minutes in series)。
9
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)。
10
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)。
11
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。
12
At the end of the period, the noodles were fermented twice as large, and a hole was not plunged back and did not collapse。
13
Take out the noodle, press pressure。
14
Split into 8 equals。
15
They are rolled round, covered with protective film, and room temperature is loose for 20 minutes。
16
At the end of the time, take out a noodle。
17
Quiet。
18
From top to bottom。
19
After that, the membrane room was again covered for 20 minutes。
20
At the end of the time, take out a noodle。
21
The squares grow。
22
Bottom push。
23
Put the coconuts on。
24
Roll, shut down。
25
Half-cut。
26
Cross set。
27
The second half crosses into plumes。
28
Turn around。
29
The other half will also be plastered。
30
The end of the line, in circle。
31
Put it in the oven in turn, and leave a gap in the middle。
32
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)。
33
The fermented bread is made, the egg fluid is brushed, the almond chips are put on。
34
Ten minutes after the oven is preheated, 150 degrees, mid-level, 18 minutes baked (in the right colour with tin paper during the period), the temperature and time will be adjusted to the temper of the oven。
35
Okay。
36
The finished chart。
37
The finished chart。