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FERNA COCONUT BREAD
DOUGH
| Ingredients |
Quantity |
| 1st class flour |
1 kg |
| Bread improver |
4 grams |
| EAGLE INSTANT DRY YEAST |
10 grams |
| White sugar |
150 grams |
| FERNA IODIZED SALT |
15 grams |
| FERNA PRIMERA ANTI-AMAG |
3 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
50 grams |
| Coconut milk |
470 grams |
TOPPING
| Ingredients |
Quantity |
| Desiccated coconut |
100 grams |
| FERNA MASINA BUTTER SUBSTITUTE |
70 grams |
| Refined sugar |
90 grams |
| Powdered milk |
90 grams |
| 3rd class flour |
100 grams |
Combine all ingredients. Mix well. Set aside.
PROCEDURE
1. For the dough: mix all ingredients
and knead for about 5-8 minutes or until gluten
is fully developed.
2. Form into a baston. Cut into desired size.
3. Briefly dip dough in water and then roll
in prepared topping.
4. Arrange in baking sheet and proof for 1 1/2
to 2 hours or until double in bulk.
5. Bake at 350°F for 15-20 minutes.
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