Foot, coconut bag
By VicentaLakin
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- milk powder 10 grams
- yeast 3 grams
- sugar 40 grams
- whole egg liquid 25 grams
- butter 25 grams
- water 130 grams
- coconut 100 grams
- milk 50 grams
- fine sugar 50 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Foot, coconut bag
1
The post-oil method rubbed all materials into an extended surface smooth。
2
Fermentation in warm and wet places is 2.5 times larger。
3
When the fermentation is completed, the face is split into nine 30-gram noodles and one large one is rounded and the film is lax for 20 minutes。
4
When you wait, you'll have 18 grams of ready material。
5
It was divided into 18 7 grammes and 18 4 grammes。
6
A 30-gram face was crushed, the material was packed, the mouth was down, a little flattening was put on the grill, and the soles were completed。
7
A further 18 grams, 14 grams each, lined up next to the soles of the feet, left a gap between them, and when fermented, they were attached。
8
Put your feet in the warm and re-ferment。
9
After the fermentation, brush the egg fluid。
10
Enter preheat oven 180 degrees, mid-level about 15 minutes。