raisin coconut cream bread
By VicentaLakin
Make bread, fix the rest of the cream, make whatever you can with the raisin coconut cream bread。
Recipe Recommendations
- high-gluten flour 150 grams
- fine sugar 15 grams
- eggs 28 grams
- light cream 93 grams
- yeast 2 grams
- salt 1.5 grams
- butter 19 grams
- egg yolk 11 grams
- coconut 28 grams
- milk fragrance
- baking
- several hours
- simple
Steps for raisin coconut cream bread
1
Noodles: 150 grams of high-banded flour, 15 grams of fine sugar, 28 grams of eggs, 93 grams of light cream, 2 grams of yeast, 1.5 grams of salt。
2
Pumps: 19 g butter, 15 g sugar, 11 g yolk, 28 g coconut, 11 g cream。
3
Softened butter is evenly mixed with fine sugar。
4
Two to three more times the yolk mix is even。
5
Then join the coconut and continue to mix。
6
Pour in light cream and mix it evenly。
7
Finally into the raisins。
8
Smash back up。
9
Put all the pasta into the bakery。
10
Smash to smooth。
11
Can pull out the mural。
12
A smooth roll of pasta is placed in the container for basic fermentation。
13
The headmaster is twice as big and fermented。
14
On average, three copies are divided, rolling round, with room warmness of 10-15 minutes。
15
Growing tongue。
16
Put a third of the coconut pie。
17
Roll up。
18
Shut up down。
19
One cut in the middle, one cut in the end, one in the other。
20
Turns the cut up。
21
Three rows in parallel to the mold, with secondary fermentation。
22
The noodles are twice as big and the surface is coated with egg fluid。
23
Put it in a pre-heated oven, mid-level, fire 170, fire 180 degrees, about 20 minutes。
24
The surface is yellow, out of the oven。raisin coconut cream bread Make Tips
1. The liquid of this bread can be used without any need for butter, which is slightly increased or reduced according to the water intake rate of flour, and is covered with no sticky pasta. 2. The bake time and firepower shall be adjusted as appropriate to the actual situation in the oven。