Nutrients (per kloc-0/00g)

Nutrients (per kloc-0/00g)

Calories (calories) 354.48

Carbohydrate (g) 39. 18

Fat (g) 19.08

Protein (g) 7.29

Cellulose (g) 1.68

Unit of measure

Unit of measure

Heat (edible part of heat)

1 slice of coconut bread (80.0g) 284kcal

1 coconut bread (30.0g) 106 kcal

Standard (100g) 354 kcal

raw material

Le Jia coconut? 80.0 grams

Butter? 70.0 grams

Milk? 40.0 grams

Sugar? 70.0 grams

Eggs? 90.0 grams

Wheat flour (standard flour)? 250.0 g

Yeast (dry)? 5.0 g

Salt? 2.0 grams

Drink water? 100.0g

Milk powder (multivitamin milk powder)? 12.0g

expand on

Raw materials:

250g of high flour, 4 tablespoons of yeast 1 and1,2 tablespoons of salt1,30g of sugar, 50g of milk powder 12g, 50g of eggs, water 100- 105g, and butter.

Coconut sauce:

40 grams of butter, 40 grams of sugar, 40 grams of eggs, 80 grams of shredded milk and 40 grams of milk.

1, knead the dough with oil, * * * stir the dough for 40 minutes, and double the size by basic fermentation for about 60 minutes.

2. Coconut paste: Melt butter with microwave, add sugar and stir until the sugar melts, add shredded coconut and mix well, then add egg liquid and milk and mix well.

3. Divide the fermented dough into 8 parts and relax for 10 minute.

4. Shaping: Roll the dough into a circle, wrap it with 30g coconut paste, knead it tightly, flatten it by hand, cut the outlet evenly along the circumference with a scraper, and then open the incision in pairs.

5. Put the bread in the baking tray for the final fermentation for about 40 minutes, and brush the egg liquid on the surface.

6. Preheat the oven 170 degrees and bake 17 minutes.