Friday, May 13, 2022.
Breakfast: Coconut blossom bread, poached egg, coleslaw cucumber tomato, fresh milk, daily nuts
Yesterday afternoon spent three hours making 4 coconut blossom breads, just for today's breakfast staple, which is really not cheap. However, I made my own bread without any additives, and the amount of sugar and oil was not much, so my family could eat with peace of mind.
Ingredients: 300 grams of high gluten flour, 30 grams of sugar, 1 egg, 10 grams of milk powder, 3 grams of yeast powder, 2 grams of salt, 170 grams of milk, 25 grams of butter, 6 grams of almond slices, 12 grams of pumpkin seeds
Coconut filling: 30 grams of minced coconut, 25 grams of corn oil, 20 grams of sugar, 1 egg yolk, 20 grams of milk
Make the dough with a bread mechanism, wake up to 2 times the size, divide into 4 portions, knead and loosen for 10 minutes. Take out the first dough and roll out the rectangle, spread the coconut filling evenly, roll up from the long side, cut from the longitudinal middle, do not cut the head, the cut side is braided outwards into a twist shape, the two ends are connected and kneaded, according to this method, put into the oven for a second awakening. Wake up well brushed egg mixture sprinkled with a pumpkin seed and almond slices. Place in the middle of a preheated oven, heat up and down at 180 degrees and bake for 25 minutes.
Poached eggs: Put a little water in a small bowl, beat the eggs in, boil in the pan on cold water and steam for 5 minutes. Fast and tender without peeling.
Mix with cold vegetables: cucumber and small tomatoes, add a little soy sauce sesame oil sweet and sour, crisp and refreshing. #Food##My Breakfast Diary##Breakfast#
