Chinese Food
Coconut almond Mexican bread
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Because of the preference for coconut, we always have to prepare some of them. They don't catch up with the rose of the moon cake. Unfortunately, they have hoarded a lot of them. But until yesterday, all of them have been used up. In addition to the moon cake, they also made two times their favorite coconut packets. In fact, they just wanted to make a sweet bag with stuffing. Later, they wanted to try the new almond powder, and then they added a Mexican almond skin, a little greedy Mexican skin It's a little crowded. The last bag looks like a skirt with a circle of edges or a hat. Although it's hard to see, the crust is still delicious, crispy and crispy~
Cooking ingredients
Cooking Steps
Step1:Put the high flour into the bowl. Add a little water and mix well. Pour in all the water. Stir until the flour is completely dissolved. Put the bowl directly into the pot. Heat it with hot water. Stir while heating until the batter becomes thick. Or directly put it into the microwave oven for several times. Take it out 10 seconds each time and check it. The batter will become thick. Let it cool naturally and stand b
Step2:Mix all the ingredients except butter and knead them into doug
Step3:Butter softens. Add to dough. Knead until extende
Step4:Butter softens. Add to dough. Knead until extende
Step5:Ferment the dough in a warm place 2.5 times the siz
Step6:Split into 50g aliquots. Roll and relax for 15 minute
Step7:Loose dough rolled into a circl
Step8:Turn the bread into the coconut stuffing. Tighten your mouth
Step9:Put it in a warm and moist place and ferment for two times for 40 minutes
Step10:End of fermentation. Circle about 1 / 2 of the surface and squeeze the almond Mexican skin. Sprinkle some almond slice
Step11:Coconut stuffing - soften butter at room temperatur
Step12:Add sugar. Beat until light and bulky
Step13:Add the whole egg liquid in several times. Add the egg liquid in several times. Mix well every time and then add the next time until all is added. Add the coconut and mix well; add the milk and mix well and then put it for a while. Let the coconut absorb enough water
Step14:Put 60g raisins in the rum and add them to the stuffing and mix wel
Step15:Almond Mexican skin - soften butter at room temperature. Mix low flour and almond powder and sift for use; soften butter after softenin
Step16:Add sugar and beat until light and bulk
Step17:Add the egg liquid in several times. Add the next time after fully mixing each tim
Step18:Until all are adde
Step19:Add sifted powder. Mix well with scrape
Step20:Put the batter into the mounting tape for us
Cooking tips:1. The water in the dough is increased or decreased according to the water absorption of the flour; 2. If there is no rum at home, the raisins in the coconut stuffing can be soaked and softened directly with water; 3. The amount of almond and Mexico skin can be reduced. The surface of the bread can be squeezed less. The finished product will be very beautiful; there are skills in making delicious dishes.
