mini-cushi
By VicentaLakin
it took a lot of time to find a cocoon, a little cocoon, a tiny, cute, and just the same mold, and it moved and it took me a while to find out. the end results are good, the coconuts are full, the scent is full。
Recipe Recommendations
- high-gluten flour 250 grams
- milk powder 10 grams
- fine sugar 30 grams
- whole egg liquid 25 grams
- milk 142 grams
- salt 2.5 grams
- fresh yeast 9 grams
- butter 20 grams
- sugar 30 grams
- egg yolk 20 grams
- coconut 50 grams
- sweetening
- baking
- several hours
- simple
Steps for mini-cushi
1
Noodles: 250 g of high-banded flour, 10 g of milk powder, 30 g of sugar, 25 g of whole egg fluid, 142 g of milk, 2.5 g of salt, 9 g of fresh yeast and 20 g of butter。
2
The pasta was poured into the bakery, except for butter。
3
Smash to smooth and add soft butter。
4
Keep mixing to pull out the film。
5
Roll round into a big bowl and cover it with fermentation。
6
Coconut: 30 grams butter, 30 grams sugar, 20 grams egg yolk, 50 grams coconut, 23 grams milk, 5 grams milk powder。
7
Flour fermentation: soft butter + sugar + egg yolk。
8
Add coconut and powdered milk。
9
Finally add milk。
10
Combination in formation, backup。
11
The noodles are fermented twice as big。
12
It's split into 12, rolled round for 15 minutes, and the coconuts split into 12。
13
Take a noodles off。
14
Erase the pie。
15
Roll it up。
16
Long, flat。
17
Cut in three。
18
Tilt。
19
向后Roll it up。
20
Put it in the mold and shut it down。
21
fermented to the fermentation, surface omelette。
22
Put it in the oven, in the middle, on fire 160, on fire 175, for about 20 minutes。
23
The surface is yellow, out of the oven。
24
Get out of the dry。mini-cushi Make Tips
a 450g toast box is made by the partner, and the volume of liquid use is subject to increase or decrease, as appropriate, based on the water intake of flour. baking times and firepower need to be adapted to the actual situation。