According to the neutralization of several recipes changed, because the material is always lacking... The materials here are usually kept at home~~ Recorded here, easy to find
First melt the yeast in the milk, then mix all the ingredients until the film can be pulled out. Because I use the chef machine, the oil is put together. If it is a handkerchief, the film can be pulled out and then the oil is poured in. After simmering, put it in the oven for about 25 minutes.
When fermenting, you can mix the wrapped coconut, an egg mixed with the right amount of coconut and sugar, the coconut still has to put a lot, about 100 grams, I have not said... anyway, it is mixed and dried like a picture.
The fermented noodles are divided into 14 parts. If it is a square mold, it is also possible to divide it into 16 parts. This is arbitrary, and each piece can be almost the same weight.
Take a copy, smash it into an oval, touch the coconut, and the coconut is divided into the same number as the bread.
Fold the face piece
Roll it up again.
All the rolls are finished and put into the oven for about 40 minutes.
After getting fat, brush the egg liquid and preheat the oven to 180 degrees. This is based on the temper of your own oven... My oven is 150 degrees, the thermometer is 180 degrees... so I usually use 150 degrees to bake!
Bake for 25 minutes, remember to stamp tin foil after the color is right~
Added coconut, the taste is also very good!
Remember to touch the oil in advance on the mold. This is my 8-inch cake.