Twisted coconut bread, good-looking, like it, don't want it! (Copyright, counterfeiting will be investigated!!!) ※※※Before the novice, please see the tips ※※※ For everyone: Always have a kitchen friend ask me how to preserve the bread, in order to better maintain The softness of the bread, to be honest, this thing has always caused me a headache, now I found a good way, I want to know the pro please see my Sina Top Weibo http://m.weibo.cn/5277430755/4015365447091195 ?sourceType=sms&from=1068095010&wm=3333_1001
In addition to the butter, all the dough material is placed in the bread machine, the liquid is first placed, and finally the flour is placed, and the flour is dug and buried in the yeast. Start the bread machine and noodle procedure. After 20 minutes, add the small pieces of softened butter beforehand to the full stage. The cover wrap is fermented at room temperature.
Make coconut filling, soften the butter at room temperature, add white sugar and stir until the mash is opened. Add the egg liquid in several portions. Stir each time and add it again, until the whole is finished. Add the cistanche and mix well.
The dough is fermented to 1.5 times to twice as large, and the fingers are dip in the flour. The dough does not retract and the fermentation is completed.
Remove the dough and squeeze the vent to form a square (I am not too positive).
Evenly apply the coconut filling and leave a third of the position without coating.
From the left third, fold up.
Fold it again.
Open into a larger rectangle, the width must be at least 20 cm, (that is, the length of the strip) cut into a uniform strip with a sharp knife, wide and narrow, I cut 10.
Take one of the narrow strips of dough, use your hand to properly round the length of the bowl, and fix the middle position with your right hand. The left hand will continue to twist inward and twist it tightly.
Lift the two hands with both hands and let the dough hang down. At this time, the dough will naturally be strong and the two sides will twist together.
It becomes such a twist shape, pinching both ends, pressing under the twist, is more beautiful.
After all twisting, put the baking tray in turn, separated by a distance, put it into the oven for fermentation, and put hot water under the baking tray.
Fermenting to 1.5 times as large as twice as large, remove the brushed egg liquid, put it into the middle layer of the preheated 175 degree oven, 175 degrees on fire, 160 degrees under fire, 13 to 15 minutes of baking, when the color is slightly satisfactory , cover the tin foil in time to prevent baking paste.
Twisted coconut bread is out! Hey, look good? Anyway, I like it very much, it looks good, you... like it (^_-)
If the kitchen cooks make this bread, what is the problem, welcome to join the baking QQ group exchange discussion, group number: 422498010 When verifying, you need to report your full name of the kitchen, to facilitate communication, thank you for your cooperation. Welcome to Sina Weibo: Hongye Yingjinqiu http://weibo.com/5277430755/profile?rightmod=1&wvr=6&mod=personinfo
Can not eat the bread can be placed in the electric vacuum storage box, can effectively prevent the bread from drying, delaying the aging of the bread, the effect is great. Interested pros can search for the store name in Taobao: ‘’Yoye’s small shop’’. Or search Taobao shop number: 68057999
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1. Different flours have different water absorption in different seasons. The water consumption in Fangzi is the appropriate standard for me. For reference only, please know the specific water consumption. 2. The dough is slightly sticky. It is recommended to use the best machine and noodles to save time and effort. 3. Each oven has a different temper, temperature and time should be mastered, my oven temperature is high. 4. Unfinished bread can be stored in an electric vacuum storage box, which can effectively prevent the bread from drying out and delay the aging of the bread.