Coconut sauce snack
By VicentaLakin
Catching the tenderness of life, starting with breakfast in the early morning, I look forward to every slow moment, enjoying the early morning breeze and good breakfast. Good morning! All we need is a fermented coconut sauce snack, simple and time-saving, but it tastes like a squirm, and it's nice and soft, and it's good for the caterer and for breakfast!
Recipe Recommendations
- high-gluten flour 400 grams
- eggs
- honey 40 grams
- milk powder
- milk 220 grams
- yeast 4 grams
- butter 30 grams
- salt 4 grams
- coconut 30 grams
- sugar 30 grams
- corn oil 55 grams
- sweetening
- roast
- an hour
- divine level
Steps for Coconut sauce snack
1
All the material except butter and salt was placed in the main material together with the cook。
2
Noodles smooth behind。
3
Add butter and salt。
4
Rub out the mural。
5
Roll round。
6
Splits 16 points evenly。
7
Round in the oven。
8
Put it in an unopened oven, with a hot bowl of water under it, keeping temperature at 30 degrees and fermenting for 40 minutes。
9
While the bread is fermenting, we make coconut sauce, corn oil, sugar and an egg evenly mixed with coconuts and powdered milk。
10
Smash even again。
11
fermented bread embryos。
12
Coconut sauce is packed in bouquets, and coconut sauce is squeezed on the fermented bread-crop。
13
Squeeze all the coconut sauce and put it in the preheated oven。
14
The temperature and time of the oven are adjusted to the temper of the oven。
15
Well, out of the oven。
16
Easy, easy, good。
17
The finished chart。
18
The finished chart。
19
The finished chart。
20
The finished chart。