Handmade coconut milk bags

WHAT YOU NEED

Ingredients

200 grams of high-quality flour
23 grams of coconut powder
16 grams of seaweed sugar
Fresh cream 125 ml
25 ml of water
3 grams of yeast
Two tablespoons of salt

How TO MADE Handmade coconut milk bags

Steps 1 to 4

1. The mixture is sorted, the yeast is added, the mixture of warm fresh cream and water is poured, two servings of table salt are sprinkled, a coarse dough is kneaded with a rice spade, and the draft is moved to the board.

2. Mashed potatoes

3. Mix to three light (hand light dough light table light), solid, cover with a preservative film to ferment.

4. My oven has a fermentation function, fermenting at 45 degrees for 30 minutes, about twice as big, taking it out, venting, regrouping, covering it with a preservative film, covering it with a wet cloth, waking up for 10 minutes.

5. The dough is flattened by hand, cut into 10 equal parts like a cake with a soft scraper, cut into 10 small pieces by hand, put on a baking tray with baking paper, cover with a preservative film, put in 2 ovens for 2 fermentations, 45 degrees 20 minutes.

6. 160 degrees for 25 minutes.

7. The exact time depends on your oven.

8. Out of the oven.

9. Do you eat?

Handy cooking tips

　　Coconut powder can be used instead of butter, and seaweed sugar can be used instead of 20 to 30 grams of regular sugar powder.The temperature should not be too high, 160 or 170 degrees, it's better to put the bottom layer in the middle, otherwise it's easy to burn.