Coconut bar

Recipe Recommendations

• high-gluten flour 250g
• milk 170g
• milk powder 20g
• whole egg liquid 70g
• sugar-tolerant dry yeast 3g
• butter 15g
• coconut 50g
• salt 2g
• powdered sugar 10g
• fine sugar 15g

• sweetening
• roast
• an hour
• ordinary

Steps for Coconut bar

1

Prepare all materials. Butter softens in advance。

2

With the exception of butter, the rest of the pasta material was added to the drums and salt, sugar and yeast were placed separately. First, a blend to dry powder, then a three-storey graft, then a softened butter, then a one-stop butter, then a two-three, and then a stronger film。

3

The face of the face will be removed, the hand will be held to the degree of folding of the face, a piece will be cut open and the film will be slowly removed without the need for the mural. The noodles are rounded, placed in a clean basin, covered with fresh film, and the first fermentation takes place at 27 degrees in the warm, about 60 minutes。

4

During the fermentation, prepare coconut soak. All egg fluids, milk, sugar powder mixed evenly, poured into coconuts and powdered milk

5

During the fermentation, prepare coconut soak. All egg fluids, milk, sugar powder mixed evenly, poured into coconuts and powdered milk

6

Collapse pressure exhausts, hold the face of the face with your hands, cover the shroud of the counter-clockwise round for 15 minutes。

7

A nice, loose noodle, growing square, 40 centimeters long, about 20 centimeters wide, turning over, sorting out. Coconut soufflés laid at 2/3。

8

Folding parts of the face without the material to the centre of the piece。

9

Then one third of the remaining piece of pasta, with the material, is turned around。

10

Be careful of the slight width. Then it cuts horizontally into seven. Take one, cut from the middle, and not cut the top。

11

On the top, the two separate pies are pressed up, and the plume is sprouted to the bottom. Collapse the growth strip。

12

Get into the grill。

13

Put it in the oven, put a bowl of warm water to increase humidity, fermented the oven, fermented about 36 degrees for 45 minutes, fermented to 1.5 times larger, and removed 185 degrees lower and lower on the preheat oven。

14

Put it in the lower half of the preheated oven. 175 degrees up and down, 20-25 minutes baked, satisfactory top colour and timely tin paper。

15

After roasting, take it out and move to cold shelf. When you're hot enough to brush a butter, the soufflé is better

Coconut bar Make Tips

Recipe Categories

• baking Recipes
• breakfast recipes
• afternoon tea recipes