Coconut toast
By VicentaLakin
Today's toast is made without butter or olive oil, but with coconut oil, and it's made with a light coconut smell。
Recipe Recommendations
- Jinshan Japanese Toast Powder 260 grams
- milk powder 20 grams
- coconut milk 140 grams
- fine sugar 30 grams
- light cream 30 grams
- whole egg liquid 55 grams
- coconut oil 20 grams
- sugar-tolerant yeast 4 grams
- salt 2 grams
Steps for Coconut toast
1
Prepare the food you need。
2
Noodle materials other than coconut oil and rose sea salt are placed in the mixer of the cook ' s machine, which activates the cook ' s machine and beats the face to the condition of the thick film。
3
Add coconut oil and rose sea salt with room temperature and re-activate the cook's machine to the resilient film。
4
Slip the noodles and put them in the fermenter box, twice as big。
5
The noodles were removed, and the light-pressure exhausts were split into two, which was loose for 20 minutes。
6
Open up. If there's a bubble on the side, shoot it。
7
Turn over, roll up and down, and then relax again for 10 minutes。
8
Long again, roll over, roll up。
9
Put it in a water cube toast box and send it to the oven 38 degrees fermented to full 7-8 points。
10
Finally, it is sent to a pre-heated oven, which is 30 to 35 minutes from 150 degrees of fire。Coconut toast Make Tips
The liquid quantity is adjusted to the flour, the environmental humidity and the degree of self-control。