Coconut toast

1

All the materials of the coconuts shall be mixed into coconuts, in reserve。

2

A mixture of all material except yeasts, salt and butter in the main material, which is rolled to dry powder, covering the membrane room with temperatures of more than 30 minutes or with cooled bubble face (silent) in the fridge for one night。

3

After long periods of static, the noodles naturally form a noodle, without rubbing the face, and the hand pulls out a slightly thick, very resilient film. After removal of the noodle, the yeast is added to the yeast, the yeast dissolves without particles, the salt is added to the salt, the salt melts to the salt, and the butter is added to the surface of the noodle, when the face is smooth, and the thin, unbreakable film (membrane) is drawn。

4

No fermentation for the noodles, which are divided directly into two pieces, each growing square。

5

Coconuts are painted on two thirds of the face, leaving one third blank。

6

And the face without coconuts will be folded in the middle。

7

And the other side folds in the middle and folds into three layers。

8

Growing squares along long sides。

9

The two sides fold into three more layers in the middle。

10

Up and down, open the growth square, cut it to an average of three, and do not cut the top。

11

Cut your face up, make three braids, and remember not to be too tight, otherwise it will not ferment and affect the height of the finished product。

12

The bottom is squeezed and the two heads of the braids are folded to the bottom and placed in two toast boxes, covered with lids or shampoo, fermented to full nine minutes and on the surface of egg fluid (or honey water, milk)。

13

In the preheated oven, the bottom layer (large mass, high mountain toast, second floor if flat-top toast) up and down, hot wind cycle, 130 degrees for 40 minutes, iron for approximately 10 minutes and tin paper to prevent over-colouring on the surface (time required, temperature determined by home oven)。

14

After the roasting, the molds are removed, the molds are removed, the side hooks are left on the cool web (to avoid a collapse)。

15

When there is some heat left, the bag is sealed and kept。

16

Floating, soft, nutritious。

1. The bake time and temperature is adjusted to the home oven. During the baking process, the bread is coloured to cover a layer of tin paper. 3. Coconut is sugared and the use of white sugar increases or decreases according to individual preferences. 4. The use of coconut juice shall increase or decrease according to the size of the eggs, the water intake of flour and the density of coconut juice. 5. Float techniques, also known as water legitimation, involve the mixing of all materials other than yeast, salt and oil in the main ingredient into a face complex that, after a long period of silence, allows the flour to absorb water fully and to form its own face bands, which can significantly reduce the time taken to remove the film。