Yihao Classroom
Coconut Crispy Bread:
Bread flour: 1000g Sugar: 220g
Yeast: 10g Improver: 5g
Milk powder: 40g Eggs: 150g
Water: 450g Yihao anhydrous shortening: 150g
Salt: 12g
Decoration skin recipe:
Eggs: 100g Powdered sugar: 200g
Salt: 3g Coconut: 150g
Yihao liquid shortening: 500g
Production process:
1. The dough made with the above formula according to the sweet bread making method is placed on the workbench and fermented for about 30 minutes, then divided into 20g each and fermented for 20 minutes.
2. Put the small dough into the U-shaped mold, and put it into the proofing box with a temperature of 30 degrees and a relative humidity of 70 degrees for about 60 minutes.
3. Take out the fermented bread, squeeze on the decorating sauce (mix all the ingredients of the decorating sauce), sift on the powdered sugar and bake in the oven.
4. 200 degrees above fire, 180 degrees below fire, about 15 minutes.
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Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)