Heart-shaped coconut bread
By VicentaLakin
Recipe Recommendations
- Toast powder 250 grams
- sugar 40 grams
- milk 130 grams
- sugar-tolerant yeast 4 grams
- milk powder 20 grams
- egg liquid 25 grams
- butter 30 grams
- salt 3 grams
- unsalted butter 30 grams
- powdered sugar 30 grams
- whole milk powder 10 grams
- coconut 60 grams
- egg yolk of 2
- sweetening
- roast
- several hours
- divine level
Steps for Heart-shaped coconut bread
1
Toast 250 + white sugar 30-40 + milk 130 + milk 20 + whole egg fluid 25。
2
All the above foods were poured into the cook's machine and mixed in。
3
It's got a braid。
4
Add 30 g butter + 3 g salt, hit up to 9 spasms, and finally add yeast (to the ointment)。
5
Keep punching out the membrane and keeping the temperature on the surface of the tank at around 26 degrees。
6
Rounded, placed in a fermentation box, fermented twice the size (about an hour at 28 degrees)。
7
In time, we make coconut sauce, coconut pie: butter: 30 g sugar powder: 30 g egg yolk: two milk powders: 8-10 g coconut: 60-65 g。
8
Smash it evenly, stand by。
9
fermented noodles, take out pressure exhaust。
10
Split into 8 equals。
11
Round up。
12
Put in a fermentation box, loose for 20 minutes。
13
Take out a noodle。
14
Twilight in circle。
15
Combination of coconuts (30 grams)。
16
Hold on tight。
17
It's a cow's tongue。
18
That's right。
19
再That's right。
20
Push it gently。
21
Cut。
22
On the flip。
23
Just sort out the shape of the heart. Just an embryo。
24
It is then placed in the oven, fermented twice as large, fermented at a temperature of 36 degrees, fermented at 85 per cent and fermented at about an hour。
25
It's fermented. It's fermented。
26
Put it in a pre-heated oven, 170 degrees, mid-level, 20 minutes baked, coloured and covered with tin paper。
27
Out of the oven。
28
The finished chart。
29
Coconuts are rich and delicious。