Coconut leaf bread
By VicentaLakin
Coconut leaf bread made of pumpkin mud, yellow colour, soft taste, coconut fragrance。
Recipe Recommendations
- high-gluten flour 500G
- pumpkin puree 170g
- water 60g
- edible oil 35g
- white sugar 30g
- yeast 5g
- eggs one
- milk powder 30g
- salt 4g
- coconut appropriate amount
- butter appropriate amount
- egg yolk of 2
- sweet fragrance
- roast
- an hour
- senior
Steps for Coconut leaf bread
1
Add the material to the toaster。
2
Automatically fermented with face。
3
Take off the fermented noodles and rub them evenly。
4
The 12 pegs of the pedigrees are softly grouped into membranes。
5
Coconuts: coconuts, white sugar, eggs and yellow, butter (no butter in the house for a while, with food to replace it) are used in approximately 1:1:1。
6
Pumps finished。
7
Take a noodle and put it in a coconut pie。
8
Pack the coconuts one by one, shut the mouth and dry the lids。
9
We'll flatten the stuffed pasta, then we'll be in a round。
10
It is then folded from both sides into a triangle。
11
One agent is cut through the middle, both sides are cut through, and the tipping is turned into a leaf。
12
Split into two plates and finish the fermentation。
13
Second fermentation complete。
14
The oven warms for 5 to 10 minutes, fires 170 degrees, fires 150 degrees and roasts 18 to 20 minutes。
15
Coconut leaves are fresh, yellow in colour, leaf shape, soft in taste and sweet in taste。