Coconut toast
By VicentaLakin
Recipe Recommendations
- high powder 50g
- water 50g
- yeast powder 1g
- milk 65g
- egg liquid 50g
- milk powder 15g
- white sugar 40g
- Fresh yeast powder 6G
- butter 15g
- powdered sugar 25g
- coconut 50g
- sweetening
- baking
- several hours
- senior
Steps for Coconut toast
1
A night of cooling of the Polish blended membrane freezer (the Polish plant is wet)。
2
Polish species and the main noodle mixed in a cook ' s machine (except butter) are cooled early in the fridge。
3
A slight amount of butter is added (two toast quantities)。
4
It's a low-speed mix and a high-speed shift。
5
Can rip out the film。
6
Put the noodles away for about half an hour。
7
Coconuts are all mixed (thermally cooled refrigerators)。
8
Quite a bit。
9
Take a tiara into a cow's tongue, and evenly cover the palm。10
Crush the bottom from top to bottom, slash it from the middle of the face with a knife, and do not break either。
11
Both heads folded down, and the layers of coconuts and noodles were opened and placed in the toast box。
12
fermented to 8-9 full。
13
The oven is preheated early, 150 degrees lower, 40 minutes, with tin paper on top (time temperature for reference only)。