Coconut milk bread
By VicentaLakin
And recently, he's become obsessed with making bread, he's baked a plate every day, he's rubbing his face, and he's almost ready for 20 minutes, he's about to come in summer, and he's eating these high-heat things every day, and what will he do? Every time, he's entangled, he's living like a monkey, he's in pain。
Recipe Recommendations
- high powder 130 grams
- low powder 70 grams
- coconut juice 90 grams
- white sugar 25 grams
- eggs one
- butter 25 grams
- yeast 2 grams
- soft sugar 40 grams
- egg liquid 20 grams
- coconut 60 grams
- milk powder 15 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut milk bread
1
Raw material: 1,130 g of high powder, 70 g of low powder, 90 g of coconut juice, 25 g of sugar, 1 (small) egg, 25 g of butter, 2 g of yeast
2
Raw material: 2, coconut tar: 50 g butter, 40 g sugar, 20 g egg fluid, 60 g coconut, 15 g milk powder
3
Raw material: 3, surface: egg fluid, coconut appropriate
4
Raw material 1 mixed into a mosaic of pasta other than butter, then added butter
5
Keep rubbing
6
Add a fermentation to two to three
7
The fermented noodles are used to make coconuts, and the butter and sugar in feedstock 2 are even and the egg fluids are even
8
Add milk powder, coconut
9
Smuggle and balance
10
The fermented noodles take out the exhaust and split them into little ones about 60 grams
11
Take one of these and make it an elliptical
12
Put an appropriate amount of coconut pie on it and seal the edge
13
Seal it down and put it in the oven
14
After fermenting about 1.5 times the size, the surface is painted with egg fluid
15
And a few coconuts
16
The oven is 170 degrees preheat, mid-level, about 20 minutes
17
Done