Coconut milk snack
By VicentaLakin
Unsealed food must always be exhausted as quickly as possible. Half a pack of coconuts left. Make a little coconut-coloured lunch pack. The milk is rich and the coconuts are full。
Recipe Recommendations
- high-gluten flour 200 grams
- milk powder 10 grams
- whole egg liquid 30 grams
- milk 105 grams
- fresh yeast 7 grams
- butter 15 grams
- fine sugar 15 grams
- salt 1.5 grams
- coconut 40 grams
- powdered sugar 25 grams
- milk fragrance
- baking
- several hours
- simple
Steps for Coconut milk snack
1
Noodles: 200 grams of condensed flour, 10 grams of milk powder, 30 grams of whole egg fluid, 105 grams of milk, 7 grams of fresh yeast, 15 grams of butter, 15 grams of fine sugar and 1.5 grams of salt。
2
Put all the flour except butter and salt into the bakery。
3
Scratch the face, with soft butter and salt, so that the film can be pulled out。
4
Put the noodles in the big bowl and freeze the freezer room overnight。
5
The next day it was taken out, the noodles were fermented twice as big and warmed up for an hour。
6
The light venting is divided into eight equals, rolling round, covering the membrane laxity for 15 minutes。
7
Plutonium: 40 grams of coconut, 30 grams of whole egg fluid, 25 grams of butter, 15 grams of full milk powder and 25 grams of sugar powder。
8
Soft butter is evenly mixed with sugar powder and egg fluid。
9
Put in milk powder and coconuts。
10
Smash even。
11
They are divided into 8 equivalents。
12
And take a noodle, rounded in thin pieces, and wrap it in palms。
13
Hold on tight。
14
Put them all down and put them in the oven for re-fermentation。
15
The head of the face is twice as big, with a surface brush and a little sesame。
16
Put it in a pre-heated oven, mid-level, 180° fire for about 20 minutes。
17
The surface is yellow, out of the oven。Coconut milk snack Make Tips
When a coconut is made, either the egg fluid or milk regulates the thinness. Baking times and firepower need to be adapted to the actual situation。