Coconut toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour
- High-gluten flour for soup planting 20g
- Use clear water for soup planting 100g
- salt 1g
- white sugar 30g
- yeast 4g
- whole egg liquid 20g
- milk powder 25g
- butter 25g
- milk 75g
- powdered sugar 25g
- coconut 50g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Coconut toast
1
The soup is mixed with high powder and water。
2
A small fire slowly heats up to the noodle to make it a tiny paste (if a thermometer is available, it can be measured with a thermometer and heat up to 65 degrees) and the room cools, with soup. Put it in the freezer。
3
Coconuts put butter in sugar powder。
4
Send. Butter colours become lighter and larger。
5
Add egg fluid, evenly mixed。
6
Add milk. Smash even。
7
Finally join the coconut. We'll mix it into coconuts and put it aside。
8
put all materials except butter together
9
Start and face. I'm going to rub the dough into the expansion. Add butter later。
10
Keep rubbing. It's enough to rub the noodles to the full stage. fermentation in warm places。
11
The pasta fermented twice as big as it was。
12
Take it out, flatten the exhaust for 15 minutes. After that, he grew into a square。
13
Put the coconuts on. And do not put all the palms on them, and keep some fort。
14
Roll up。
15
Put it in the mold. Make final fermentation。
16
fermentation to full seven-eight。
17
Put one in the middle。
18
Put the remaining coconuts at the mouth。
19
The oven is preheated, 195 degrees. It's 40 minutes full. When the toast is baked, it's dry。Coconut toast Make Tips
1. Store any unused tangzhong in the refrigerator. Use it within three days.