Double coconut

By VicentaLakin

Double coconut
It's easier to make a double-coloured coconut bun today, and it's roasted with coconuts, and it's moving people's fingers. Soft lass bread, thick coconut smell, fresh tea fragrance, can't stop

Recipe Recommendations

  • high-gluten flour 350 grams
  • salt 2 grams
  • milk 190 grams
  • eggs one
  • white granulated sugar 35 grams
  • yeast 5 grams
  • unsalted butter 4 grams
  • matcha powder 5 grams
  • corn oil 8 grams
  • coconut 30 grams

Steps for Double coconut

  • Make Double coconut step 0
    1
    First, 190 grams of milk, 1 egg, 35 grams of white sugar and 5 grams of yeast are mixed, and the yeast is activated for five minutes。
  • Make Double coconut step 1
    2
    Add high-banded flour 350 grams, salt 2 grams。
  • Make Double coconut step 2
    3
    Scratch it first。
  • Make Double coconut step 3
    4
    Then he rubbed it with his hands until there was no dry powder。
  • Make Double coconut step 4
    5
    Cover the lid and relax for 20 minutes。
  • Make Double coconut step 5
    6
    Take out the loose pasta and spread it with room temperature softening complete salt-free butter of 40 grams。
  • Make Double coconut step 6
    7
    You rub it with your hands for about four minutes。
  • Make Double coconut step 7
    8
    Full integration of butter into the noodles。
  • Make Double coconut step 8
    9
    Keep rubbing for about five more minutes, sliding to the surface。
  • Make Double coconut step 9
    10
    The thinner film is on it。
  • Make Double coconut step 10
    11
    Scattered noodles, evenly divided into two。
  • Make Double coconut step 11
    12
    One of them will start with a fermentation film, twice the size。
  • Make Double coconut step 12
    13
    5 grams of tea powder, 8 grams of corn oil, evenly mixed。
  • Make Double coconut step 13
    14
    And then it's covered in a noodles。
  • Make Double coconut step 14
    15
    Scratch it evenly with your hands。
  • Make Double coconut step 15
    16
    It's also fermented twice as big。
  • Make Double coconut step 16
    17
    While fermenting, we'll make coconut sauce, one egg, 25 grams of white sugar, 50 grams of corn oil, 30 grams of coconut, and then evenly mixed。
  • Make Double coconut step 17
    18
    Loading bouquets。
  • Make Double coconut step 18
    19
    It's fermented. Take it out。
  • Make Double coconut step 19
    20
    Split the noodles into six。
  • Make Double coconut step 20
    21
    Each one folds and clutters。
  • Make Double coconut step 21
    22
    Between each of them, leave a gap between them. Put it in the oven and ferment it up to 1.5 times (note: the oven is 35°C and a bowl of hot water helps to ferment)
  • Make Double coconut step 22
    23
    Take out the fermented noodles, squeeze on the ready coconut sauce, evenly。
  • Make Double coconut step 23
    24
    The oven is preheated at 190°C for 20 minutes. (Note: When you see coconut sauce changing color in the middle of the journey, a tin paper will prevent coconut sauce from burning too much.)
  • Make Double coconut step 24
    25
    DOUBLE-COLOURED COCONUT PACK. FINISH O
  • Make Double coconut step 25
    26
    It's full of coconuts, it's a big finger, and it's halfway out of the oven。
  • Make Double coconut step 26
    27
    Soft lass bread, thick coconut smell, fresh tea fragrance, can't stop

    • Double coconut Make Tips

    1. Coconuts, if they feel too dry, can be flexiblely regulated with an appropriate amount of egg fluid or milk. 2. Coconuts are easily charred and a tin paper is seen on the surface, preventing the surface from being too charred。

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