Multi-grain Coconut Oil Squeeze Pack
1.
Prepare the ingredients, refrigerate milk in advance, and use refrigerated eggs for eggs! Pay attention to the noodle temperature in hot weather. My high powder is in a refrigerated state. Coconut oil is easy to soften. At this time, refrigerate and take it out for later use.
2.
In the noodle bucket of the cook machine, first separate the liquid, sugar and salt into the two corners, and then put the high powder, and the yeast digs holes in the high powder.
3.
Mix until there is no dry powder at level 1, then turn to level 3 to beat it to a coarse film state, and add coconut oil. Turn to gear 2 to let the coconut oil and dough fuse, and then turn to gears 3-4 to get the film out. This time depends on the power of your cooker. Generally, after adding coconut oil, you can hit the dough without sticking to the bottom of the tank.
4.
Take out the beaten dough, hold the dough in both hands, and fold it twice toward the opposite side of the body to round it. Use a scraper to cut a piece off and slowly pull open the glove film. Let me show you this film. Then put them together and continue to fold and round.
5.
Put it in a clean basin, cover it with plastic wrap, and leave it at 27 degrees for 45-1 hours. I will leave it at room temperature.
6.
It is twice as big, and it does not shrink and collapse with a finger dipped in flour to poke the hole. That's it.
7.
Take out the dough and press it slightly to exhaust.
8.
Divide evenly into 12 portions.
9.
Hold a dough with your right hand as shown in the figure, reverse the C hollow palm, and hold it counterclockwise to round it. Knead 8 dough pieces.
10.
The remaining four, each half and half, a total of 8 small portions. The same technique is rounded.
11.
The small dough is discharged into the toast box as shown in the figure. In fact, this toast box is also useful, it is very convenient to squeeze the bag. The mold does not need to be greased and is non-sticky.
12.
The eight larger doughs are arranged in an eight-inch non-stick mold as shown in the figure.
13.
Spray some water on the surface.
14.
Put it in the oven, fermentation gear, 35 degrees, for second serve. 30-40 minutes. Look at the status, not the time.
15.
Take out the second-rounded dough, which is obviously larger, press it with your hands, and it rebounds very slowly. Preheat the oven to 190 degrees up and down. There is only one oven. Take it out to preheat the oven at the end of the second round, and the dough will be heated for a while while preheating.
16.
Put it in the lower layer of the preheated oven, turn it up and down 180 degrees, and bake for 20 minutes.
17.
Satisfied with the color, stamped with tin foil in time .
18.
After roasting, take it out and transfer to a cooling rack.
19.
It is easy to demold directly, and it does not stick to the mold. Then while it's hot, be sure to apply a layer of coconut oil while it is still hot to make it shiny. It can be sealed and packaged after a certain residual temperature.
20.
Finished product.
Tips:
1. Fermentation depends on the status, not the time, pay attention to the temperature, the first shot is about 27 degrees, the second shot is about 35 degrees, and the humidity is 80. I did not spray water in the oven, but sprayed some water.
2. The baking time and temperature should be based on your own oven. This is suitable for my oven.
3. In the noodle state, you can reserve a little liquid and add it according to the state. The kneaded dough is soft.
