Milky coconut toast
By VicentaLakin
There's lots of toast coming, the smell of milk, every taste is so good. It's easy to make. The chef's machine is light, soft, fragrance is so delicious
Recipe Recommendations
- Eagle Toast Powder 300g
- milk powder 20g
- zero-calorie sugar 40g
- eggs one
- milk
- light cream 60g
- butter 20g
- sugar-tolerant yeast 4g
- coconut 80g
- whole egg liquid 38g
- fine sugar 20g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Milky coconut toast
1
Get all the food ready。
2
All the pasta food, except butter, is placed in the chef's face barrel。
3
Start the cook machine, mix materials at a low speed, and then hit the face of the face to the state of the thick membrane at a little speed。
4
Add softened butter and continue to tear out stronger, transparent film。
5
Slip it in the fermenter box and ferment twice as big. (at 25 ~ 28 degrees)
6
When the noodles are fermented, we're going to make an internal trap, and the butter insulated water melts into liquids, adding sugar and powdered milk。
7
In three minutes, the egg fluid will be smoothed and then the coconut will be flatted。
8
The fermented pasta is removed from the exhaust, which is divided into two equals, a simple round, and another 20 minutes loose。
9
Take a nice, loose piece of noodles, grow a square, and if you have a little bubble, shoot it off。
10
Evenly painted intruding。
11
Roll up along the long side and squeeze it in。
12
A little flattening and cutting the face in three equals, one end not cut。
13
Squeeze it. Squeeze it。
14
Both ends of the braids are folded in the opposite direction, and the two ends are joined at the bottom and placed in the toast box。
15
Put it in the oven setting at 38 degrees for a secondary fermentation to around eight points。
16
IT IS THEN PLACED IN THE LOWER LAYER OF THE OVEN, WHICH IS PREHEATED, WITH A 3D HOT WIND MODE OF 155 DEGREES BAKED FOR ABOUT 35 MINUTES。Milky coconut toast Make Tips
Flour brands differ, and water intakes vary, and liquids are adjusted to the facial state for the first time, preferably preheat liquids. 2. The timing and temperature of the oven should be adjusted according to the temper of the oven, each of which has a different temper and requires flexibility。