Coconut soufflé bread
By VicentaLakin
It's a relatively simple coconut souffle bread, a loose tissue, a super lass when it's torn up, and when it's baked, the smell of tea, the smell of coconuts, the smell of milk, while eating it while it's hot, the taste is very rich。
Recipe Recommendations
- warm milk 150 grams
- yeast 4 grams
- high-gluten flour 300 grams
- white granulated sugar 30 grams
- salt 3 grams
- eggs one
- unsalted butter 30 grams
- matcha powder 3 grams
- hot milk 10 grams
- coconut 70 grams
- milk powder 30 grams
- egg yolk one
- milk 5 grams
- sweetening
- baking
- several hours
- senior
Steps for Coconut soufflé bread
1
Take a warm milk of 150 grams and place it in yeast four grams, evenly mix it and set it to 10 minutes, so that the yeast can be activated。
2
300 grams of high-strength flour sifted, 30 grams of white sugar, 3 grams of salt, evenly mixed. Add melted salt-free butter of 30 grams, room-temperature eggs of 1 and the warm milk of the front, all of which started to mix in the feed machine。
3
After high-speed mixing for 10 minutes, the dough is removed, the film is covered and the refrigerator is frozen for 15 minutes。
4
Take out the frozen noodles and continue to put in the cuisine machine and stir up the bread membrane。
5
Take 3 grams of tea powder while mixing, add 10 grams of hot milk and mix it into slurry。
6
Then we make soufflés, 70 grams of coconuts, 30 grams of milk powder, 40 grams of white sugar, 40 grams of melted salt-free butter and one egg with room temperature。
7
Just mix it evenly, cover it with a spare。
8
It is sufficient to stir up the bread membrane, without the need for a particularly thin membrane, and to divide it evenly into two。
9
Take an original noodle bag and keep the film in warm places and ferment it up to twice as big。
10
The other noodles, join in with ready tea。
11
Smuggle to even colours, and the same covers cover。
12
Put it in a warm place, fermented to twice the size, and it's good if you stick your finger in it and don't shrink。
13
Take out a fermented pasta and breathe。
14
It's a thin rectangular。
15
And then we'll make a three-off。
16
Bring the pasta to the side and grow the square。
17
Take half the soufflé, evenly wipe it。
18
Three folds, and the four sides close their mouths。
19
At that time, the face was long and evenly cut into six identical strips。
20
Take a noodle, cut in the middle。
21
Then he folds into a twisted braid, then he glues his tail together and puts it in a cupcake mold。
22
All of it, put it in the oven and fermented it up to a factor of 1.5. (Note: fermentation 70%, fermentation 30°C, two cups of hot water in the oven to help ferment
23
One egg yolk with five grams of milk evenly mixed and painted on the fermented plain bread surface。
24
It's just a glass of milk on the face of tea bread。
25
The oven 170°C preheating with 13-15 minutes of roasting and the last five minutes remembers putting a tin paper on the bread, which can effectively prevent colour change。
26
COCONUT SOUFFLÉ BREAD, FINISH O
27
Super lass, coconut-flavored milk, full of taste。
28
The tissues are soft, eating supersmelling while it's hot。
29
The smell of light tea, the smell of coconut, the smell of milk is very rich。Coconut soufflé bread Make Tips
After the bread is released, when the temperature is slightly reduced, remember to be sealed in a bag and the temperature kept constant to prevent the aging of the bread. 2. If the bread is coloured when baked, a layer of tin paper will be covered, which will prevent the surface from being too hot。