Coconut control must not miss the small bread, the moment the baking is completed and the door is opened, the coconut aroma overflows instantly, it is simply delicious! The method is very simple, the shape is not complicated, and the baking novice can basically succeed at once!
By Water Pity 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Japanese toast bread flour 300g
Almond flour 40g
Milk powder 20g
Thick coconut milk 170g
1 egg
Light cream 50g
Caster sugar 30g
Coconut oil 30g
Resistant to high sugar yeast 4 g
Salt 2 g
A little coconut
<h2>Practice steps</h2>
1. Prepare the required ingredients.
2: Put the dough material except coconut oil into the cooking machine stirring bucket, start the cooking machine, and beat the dough to the state of coarse film.
3: Add the coconut oil that has softened at room temperature, start the cooking machine again, and whisk until the film is ductile.
4: Fold the dough smoothly, put it in the fermentation box and ferment until it is twice as large.
5: Remove the dough, gently pressure the exhaust and divide it into 12 parts, simply fold and relax for 20 minutes.
6, one by one exhaust to close smooth, and then roll on the coconut.
7: Put 320 grams of rectangular toast boxes in groups of six.
8: Put into the oven at 35 degrees to ferment until 7-8 minutes full.
9: Then bake at 160 degrees in a preheated oven oven for about 18 minutes.
10. After the baking is completed, directly take out the mold and release it, let it cool and seal it.
11. Finished product photo
12. Finished product photo
13. Finished product photo
<h2>Tips</h2>
1. The amount of liquid should be adjusted according to the flour, ambient humidity and the degree of mastery. 2. Baking should be sufficient, demolding should be timely, the time and temperature used in the text are for reference only, be sure to adjust the required temperature and time according to the temper of your own oven and mold, please be flexible.
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