Chinese Food
Almond and coconut bread
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A kind of I don't need to describe how much I like coconut bread. The old fans must know that there are many recipes for coconut bread. As for the taste, it's over - no one doesn't like it A kind of ︎ the formula provides the quantity of 8 breads. The coconut making method has been issued before. Click to view by yourself -- < ahref = HTTPS - / / m douguo.com/activity/cpzj/detail/2465?isapp=1& ;open=0&_ vs=1000300style=color-#35CEAC;target=_ Blank >
Cooking ingredients
Cooking Steps
Step1:In the bread body material. All except butter are added to the opening and noodle procedure
Step2:In the extension stage, you can add the butter softened in advance and continue to knea
Step3:Add butte
Step4:Rub out the glove fil
Step5:After finishing, it was fermented to twice the size at about 28 ℃. It's cold. I fermented it directly with the rice wine program brought by the bread machine. About 7080 minutes. The state of fermentation is as shown in the figure. Stick dry the flour with your fingers and poke a hole. The hole is smooth without contraction or collaps
Step6:Take out and pat the exhaust bubble. Divide into 8 equal parts, cover with plastic wrap and let stand for 20 minutes. The coconut stuffing is also divided into 8 parts and covered (the recipe of coconut has been posted with a link to mix the ingredients evenly
Step7:Make a circle. Beat off the bubbles aroun
Step8:Turn over and put in coconut stuffing. Close up like a bu
Step9:Squeeze tightly. Press the flat cover slightly with the joint facing down and leave for five minutes. Cover each one in time.
Step10:Take out a dough and shape it into a tongue. Cut into three pieces
Step11:Make three braids. Knead the tail join
Step12:Put them in the oven in turn. I'm going to ferment them directly in the oven for the second time. Put a bowl of warm water beside the fermentation to maintain the humidity. The temperature is set at 38 ℃.
Step13:Ferment to 1.5 times the size of the surface, brush the egg liquid and sprinkle the almond slices. Put in the middle layer of the pre heated oven at 180 ℃ for 20-25 minutes. Adjust according to your own oven. After coloring, cover tin paper in time to prevent over colorin
Step14:Super deliciou
Step15:Detai
Cooking tips:A kind of ︎ we use different flour brands. The water absorption is different. So reserve about 10g liquid to add according to the dough state. A kind of ︎ the order of putting materials into the bread barrel is generally to put liquid materials such as milk (water) and eggs first, and then put yeast. Yeast is dissolved in water, and then flour, sugar, milk powder, salt, etc. are added. Here, it should be noted that salt and sugar need to be placed separately in a small corner and cannot be contacted with yeast alone. A kind of The fermentation state of dough is very important. Compare it according to the picture. Wrong step. Wrong step. Shrinkage of the hole is due to insufficient fermentation. Collapse is due to excessive fermentation. A kind of ︎ high temperature in summer. In order to keep the dough temperature below 26 ℃, it is recommended to use refrigerated ice water / milk. In winter, warm water / milk is OK A kind of If you don't have coconut oil in the coconut filling, use the same amount of butter instead. If you want a golden color, change the egg liquid into an egg yolk. There is no difference in taste A kind of ︎ three days in advance
