[condensed milk coconut bread] Nanyang flavor snack bag with strong milk flavor(lian nai ye rong xiao mian bao nai xiang nong yu de nan yang feng wei xiao can bao )

[condensed milk coconut bread] Nanyang flavor snack bag with strong milk flavor

Introduction:

"The milk flavor of light cream Hokkaido bread has conquered the taste of the public. However, because light cream can't stand to put, it often opens a box and will soon run out. Many friends have a headache about it. They think they want to eat bread with full milk flavor, but they can't use a box of light cream all at once. Therefore, there are always friends in TaoMa's microblog who like the taste of Hokkaido, But I don't want to open a box of cream to use dozens of grams. Is there any similar bread with milk flavor that doesn't use cream? Today, Tao Ma teaches us to use a material that is resistant to release and can be used conveniently. It is a super simple and quick Kwai bread. It tastes delicious and tastes good to Hokkaido. The reason is Nestle hawk mark milk used for bread, concentrated milk essence, Nestle hawk mark milk, absolutely let your loaf of bread smell full of milk, milk control the taste of love! In addition, the stuffing with coconut milk, coconut and raisin, a small bun, that taste rich, really delicious, Nanyang flavor, breakfast to a, very satisfied in the morning. This formula of dough can be made into a meal bag or toast without stuffing. It's a very good bread. The flavor of formula milk is very strong. If you want to have a try, as a basic dough, you can change it into your favorite bread. It's worth recommending. "

Production steps:

Step 1: filling method: butter 40g, room temperature melting, add coconut 70g, sugar Powder 50g, milk powder 20g, eggs 40g, coconut milk 50g, raisins appropriate material, mix well, put aside.

Step 2: material drawing

Step 3: add 70 grams of Nestle Eagle mark condensed milk, 40 grams of eggs, 100 grams of milk, 35 grams of sugar and 2 grams of salt into the chef's barrel

Step 4: add 300g high gluten flour, 10g milk powder and 4G yeast.

Step 5: cook machine first 3 gear knead into a ball, then 5 gear knead 8 minutes, add 20 grams of butter

Step 6: knead for another 10 minutes until you can pull out a slightly strong film.

Step 7: knead the dough and put it into a basin covered with oil. Cover the basin with a wet towel and let it dry at room temperature for one hour and twenty minutes

Step 8: to 2.5 times the size. Press a small hole with your finger, no retraction and no sinking is the best condition.

Step 9: take out the dough, flatten and exhaust, then divide it into 18 equal parts, knead it round and let it relax for 15 minutes.

Step 10: flatten the loose dough and pack in some coconut raisin stuffing

Step 11: close and round

Step 12: place in a non stick baking tray.

Step 13: put the baking tray into the oven, put a bowl of warm water (about 60 degrees) at the bottom, ensure the humidity during fermentation, close the oven door and ferment for one hour to twice the size. The surface of the fermented bread is stained with a little white sesame.

Step 14: preheat the oven 180 degrees, put the second layer on the upper and lower fire for 33 minutes, about 10 minutes in the middle, see the surface coloring and then cover with tin foil.

Step 15: after baking, brush a layer on the surface with sugar water (appropriate amount of white sugar dissolves into sugar water) while it is hot, then take it out and cool it on the baking net, and then put it into the fresh-keeping bag for preservation.

Step 16: look, there are lots of fillings in the small bread. It's delicious

Materials required:

High gluten flour: 300g

Nestle Eagle mark condensed milk: 70g

Egg: 80g

Milk: 100g

Coconut: 70g

Milk powder: 30g

Raisins: moderate

White Sesame: right amount

Butter: 60g

Coconut milk: 50g

Sugar: 35g

Salt: 2G

Yeast: 4G

Sugar powder: 50g

Note: 1, now about 30 degrees weather, the most suitable for making bread. 2. Make a good dough gently flattened, you can be very good to exhaust the gas. 3. The film of bread is not as demanding as toast. It's enough to pull out a better film. 4. During fermentation, a bowl of warm water in the oven can better keep the dough moist. 5. Finally, after baking, brush a layer of sugar water while it's hot. The surface will be sweet, bright and delicious. If you don't like it, don't brush it!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Lian Nai Ye Rong Xiao Mian Bao Nai Xiang Nong Yu De Nan Yang Feng Wei Xiao Can Bao