Chinese Food
Carrot and coconut bread Polish
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The dough is made of Polish seed. The finished product is super fluffy and light. The vegetable and fruit powder that gives up processing not only greatly increases nutrition, but also makes the finished product more golden and beautiful. It's filled with coconut with cranberries. It's sweet and not greasy. It's a bread that the whole family will love.
Cooking ingredients
Cooking Steps
Step1:Above is a Polish species made in advance. There are many big bubbles on the surfac
Step2:Carrots need to be steamed and softened in advance. They need to be mashed. They can be used after being completely cooled. It is recommended to make them with Polish seeds in summer. Put them in the refrigerator for cold storage first.
Step3:The main dough materials (except butter) are all put into the chef's machine. Polish seeds are also added. Knead the dough to the extended state, that is to say, the thick film can be pulled out.
Step4:Then add butter and knead until fully extende
Step5:The state is as shown in the figure. It can pull out the thin and unbreakable glove fil
Step6:Roll the dough and put it into the container and cover with plastic film for one fermentation. About 25 degree
Step7:When the dough is fermented, make the coconut stuffing. Add the butter softened at room temperature and sugar until it turns white. Then add the egg liquid in several times until it is melted. Add the coconut and mix well with a scraper
Step8:Add dried cranberrie
Step9:Mix well with a scraper and set aside.
Step10:Dough fermented to Two point five Double large. Hand dipped dry powder does not collapse and does not rebound (collapse represents excessive fermentation. Rebound represents insufficient fermentation
Step11:Button out the dough and gently press to ven
Step12:It's divided into 5 small dough and rolled. Cover with plastic wrap and wake up for 15 minutes (I double it, so it's 10
Step13:Wake up and take a dough and roll it into a tongue.
Step14:Turn over. Evenly spread some coconut stuffin
Step15:Roll up from the bottom.
Step16:Put them all in the baking tray for 2 times of fermentatio
Step17:Fermentation to One point five Take it out and cut at the center.
Step18:Put it into the preheated oven. Heat it up and down for 165 degrees. Bake for about 18 minutes. Cover it with tin paper and bake it out in time if you are satisfied with the color. Put it in the hand temperature and seal it for preservation
Step19:Finished produc
Step20:Finished produc
Cooking tips:The fermentation of Polish species does not depend on the time and state. The surface is in the form of large bubbles. The bottom group is in the form of honeycomb and can be used for drawing. Room temperature fermentation, cold fermentation can be. According to personal schedule and preferences to decide. There are skills in making delicious dishes.
