Thousand layer coconut black currant toast
Introduction:
"It's completely baked in a toaster, with dried blackcurrants and coconut, sweet blackcurrants, light coconut fragrance, long wire drawing, beautiful color, no thick skin, delicate organization, and tearing layer by layer. It tastes very good."
Production steps:
Step 1: prepare all kinds of food materials
Step 2: first add eggs, milk, water, sugar and salt to the diagonal position of open, sift in flour
Step 3: start the face blending program
Step 4: at the end of a procedure, the dough is well formed, and it doesn't stick even if you press the surface lightly. Put a clean wet cloth on the bread barrel, then cover the cover of the bread maker, and stand still for 2 hours. This is the dough after standing still
Step 5: check the dough state after standing for two hours, and the film can be seen after pulling. At this time, put softened butter and yeast beside, and continue to start a kneading process
Step 6: I use two kneading procedures to easily pull out the large membrane
Step 7: divide the dough into 13 evenly sized dough, cover with wet cloth and let it rest for 15 minutes. At this time, tin foil can be wrapped on the inner liner to avoid overheating during baking
Step 8: Chop blackcurrant
Step 9: take a small dough, press it from the middle, roll the upper part, then roll the lower part, roll it into an oval shape, brush a layer of softened butter on the surface, sprinkle with chopped rose particles, and then operate the remaining dough in turn, and pile them together to form 13 stacked dough pieces
Step 10: divide the dough into two and cut with a sharp knife
Step 11: put it into the inner tank vertically, select the yogurt function of the bread maker, and set the fermentation time for 50 minutes
Step 12: watch the dough ferment to twice the size, brush the surface with a thin layer of egg, sprinkle with chopped blackcurrant and coconut
Step 13: select the toasting function of the toaster and set it to 40 minutes
Step 14: OK! The baked bread should be demoulded immediately and stored in fresh-keeping bags when it is not hot.
Materials required:
GAOJIN powder: 300g
Milk: 60g
Egg: 40g
Butter: 30g
Yeast: 4G
Sugar: 40g
Water: 80g
Salt: 2G
Blackcurrant: 25g
Melted butter: 10g
Surface egg liquid: 5g
Note: 1. If the kneading process is finished and the ideal touch cannot be pulled out, you can start another kneading process. 2. The size of the dough is less than 2 times, so the fermentation time can be increased by 5-10 minutes.
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Qian Ceng Ye Xiang Hei Jia Lun Tu Si
Thousand layer coconut black currant toast
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