Refrigerated coconut flower bread

WHAT YOU NEED

Ingredients

Refrigerated
high-powder three-meter cup
A cup of milk six dessert
A spoonful of Angie yeast
White sugar in moderation
One egg
five grams of butter
a moderate amount of sugar
a moderate amount of anchovies.

How TO MADE Refrigerated coconut flower bread

Steps 1 to 4

1. It's good before fermentation, I didn't take a picture, I thought I was going to throw it away! Who knows, it's going to end up in danger! The oven at home is small, it's just right, three-meter cup of high-flour, add six cups of dessert, a cup of milk, add a spoon of yeast, two tablespoons of sugar, obviously the milk is missing the dough is very hard, hold the idea of throwing it away, put it in the refrigerator and refrigerate it for a night!

2. The next morning, at nine o'clock, he got up with a trial-and-error attitude, took out a live bowl, put in an egg, a little yeast, a little salt, put in a tablespoon of butter, took out of the refrigerator the dough that had been refrigerated for a night, tore it into pieces, rubbed it together, and touched it for twenty minutes!

3. Mix well and ferment in a warm place for twenty minutes, exhale the growth line, cut three knives, start the silk braid, ferment in a warm place twice as big,

4. When the flowers are done, brush the eggs and sprinkle them in the oven for 180 degrees for 18 minutes!

Steps 5 to 8

5. It's out!

6. Hey, beautiful in heart, this square is also suitable for me! No bread maker, no big oven, no electronic scale! Pregnancy notation is not good, just write it down!