Chinese Food
Pitaya, coconut and cherry bread
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I woke up at 3 o'clock, closed the window and went to sleep. At about 7 o'clock, the alarm clock rang. I narrowed my eyes through the curtains. The morning was bright. It was a fresh sunny day after the baptism of wind and rain. I felt up to more than 8 o'clock. I heard oppa get up first and say to myself, the weather is terrible. Sure enough, it's the face of a child in summer. One moment it's good. The next moment it's crying. I suddenly remembered that I made the Pitaya coconut Sakura bread last night. Because someone said that it would turn yellow the next day. I can't wait to see. My girl's heart. It's still the rose powder in the sealed fresh-keeping bag. What will be oxidized should be high-temperature baking. And it's not sealed. With a cup of milk tea. No matter bread or milk tea, it's a long time lost feeling. I ate two pieces of it. I thought coconut was so delicious for the first time. It may be the bread made in recent years with low fat and low sugar. The little prince doesn't like bread so much. But today's big meal. It seems that small things are also good for eating
Cooking ingredients
Cooking Steps
Step1:Add water to make fruit juice. Sift and take 100
Step2:After the juice is dissolved by yeast and white sugar, add egg liquid, flour and salt to form a smooth dough, add butter softened in advance to knead until the film can be stretched out, cover the film, and ferment to twice the size
Step3:After fermentation, pat gently for exhaust, divide into 4 parts, cover with plastic film and relax for 15 minutes
Step4:Mix all the filling materials. Divide them into 4 parts and rub them into balls
Step5:Roll out a dough, put in a stuffing ball, and wrap it into a bun
Step6:Gently roll it into a cake with the mouth closed down. Then cut it into five pieces evenly with a knife. Pinch the two corners of each piece toward the middle
Step7:Put them in the oven, put them in the oven, put a plate of hot water under them, and ferment for 30 minutes
Step8:Take out the baking tray. Preheat the oven at 180 degrees. Cut two lines for each flap with a blade. Pinch the loose corners of the fermentation again. Brush the egg liquid. Sprinkle the white sesame seeds as the stamens. Turn it to 170 degrees and bake for 25 minutes. Cover the tin paper from the 10th minute to prevent over coloring.
Step9:◆ the following is the display of finished product
Step10:Finished product
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Step12:Finished product
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Step19:Finished product 1
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Step21:Finished product 1
Cooking tips:※ I use a blender to make juice, which needs water to rotate. If I use a wall breaking machine or a juicer, I can directly make it stronger without adding water. Later, I will add water and flour as appropriate; ※ different brands of flour have different water absorption. Please adjust the dosage according to your own brand. For example, ± 10 ~ 20g; * coconut is very dry and scattered. Different brands have different water absorption due to different dry humidity. It is recommended to add milk a little At the same time, observe the state; ※ when shaping, even if the sharp corner is pinched tightly, it will loosen after the second hair. It can be pinched again timely after the second hair; ※ different brands of oven have different tempers. My one is 32L. It is usually placed in the second layer below. Please master your own oven tempers. Because the color is easy to be oxidized, it must be covered with tin paper. After the oven is out of the oven for cooling, it must be sealed at room temperature in time for preservation. The next day, it is required to But stay stable. There are skills in making delicious dishes.
