Coconut toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 180G
- milk 125g
- dry yeast 1.8g
- salt 2.7g
- sugar 18g
- butter 30g
- egg liquid 30g
- coconut 60g
- dry yeast powder 0.8g
Steps for Coconut toast
1
Chinese noodles are made one night in advance and room fermentation takes one hour to the fridge。
2
The main pasta is ready, except for butter, to be put in the face buckets, with a few clippings。
3
The chef's plane is two minutes low and midway is about five minutes。
4
With butter, two minutes low and four minutes low。
5
Out of the gloves。
6
Butter melts with all the inputs from coconuts。
7
And even。
8
The noodles are fermented twice as big。
9
Excretion, round, loose for 20 minutes。
10
The noodles grow into squares, thin, coconut sauce, one third。
11
Unpainted covers come in the middle。
12
Cover the other side and squeeze it tight。
13
Cover it up。
14
Close。
15
Quadrilateral, cut from the middle。
16
Put it in the toast box, fermented at 35°C。
17
Eight points full。
18
And some coconut sauce。
19
180°C roasted for about 40 minutes and then covered with tin paper。
20
The finished product。