Coconut rolls
By VicentaLakin
THIS COCONUT ROLL, WHICH IS A VERY COMMON BREAD IN THE FAMILY, SMELLS OF COCONUTS AND IS CHINESE AND IS STILL VERY SOFT ON THE THIRD DAY OF THE NEXT DAY, IS WELCOMED BY THE FAMILY, ALTHOUGH IT IS OFTEN EATEN OUT BEFORE THE THIRD DAY. SO THIS TIME, THE HUSBAND SAID TO MAKE SOME BREAD, TAKE HER TO HER FRIEND'S HOUSE FOR TEA AND TEA, AND CHOOSE THE COCONUT ROLL. BUT IT USED TO BE ROUND ROLLS WITH ROUND BREAD. THIS TIME I'M JUST TRYING TO TRY THIS LONG TOAST, AND I'M GONNA PUT DOWN A FEW OF MY 30L OVENS, AND I'M GONNA BAKE THEM, BUT I'M GONNA LOOK UGLY AFTER TWO ROUNDS, AND I'M PROBABLY A LITTLE RUSTY, AND I'M NOT GONNA MAKE THEM LOOK GOOD. GOOD THING IT'S STILL SOFT. THE SQUARES ARE BAKED FROM ROUND PIG HANDS. NEXT TIME, YOU'LL HAVE TO BE A GOOD BOY WITH A ROUND TOASTER. THE 30L OVEN WITH THE RECIPES CAN BARELY PUT DOWN SIX LONG TOASTS, TRY THEM DIRECTLY ON THE GRILL, AND THEY CAN BE PLACED EIGHT, BUT THEY ARE CROWDED. IT'S A CHINESE FORMULA, A IS CHINESE AND B IS THE MAIN ONE。
Recipe Recommendations
- high-gluten flour 140 grams
- fine sugar 10 grams
- qingshui 50 grams
- eggs 40 grams
- yeast powder 1/2 tsp of
- low-gluten flour 40 grams
- fine salt 1/4 teaspoon
- milk powder 1 tablespoon
- butter 30 grams
- whole egg 25 grams
- coconut 50 grams
- milk 25 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Coconut rolls
1
THE A MATERIAL IS PLACED IN A BREADBOX BARREL IN THE ORDER OF LIQUID AND POWDER, THEN DIGS A HOLE IN THE FLOUR AND PUTS YEAST POWDER
2
Starts the face-to-face program, and when evened, you can close the program manually without rubbing it out. I let the toaster run for about 10 minutes. Put a cover on the baker and make it fermented inside
3
The fermentation is 2-2.5 times larger and the Chinese noodles are ready. Take out the exhaust
4
"B" IN ADDITION TO BUTTER, PUT IT IN A TOASTER BARREL, THEN TORE IT UP AND PUT IT TOGETHER
5
After the first one, add butter and start another one
6
When the second and third sequence went on for 15 minutes, I checked one of the lower bands, which was able to pull out a large sheet of film, and then stopped the program manually, and rounded it back to the barrel and fermented
7
He fermented to 2-2.5 times the size of a small hole with his finger on flour, or he wouldn't fall down, or he'd be fine
8
Take out the exhaust, split it into eight equals, and cover it with laxity for 10 minutes
9
Coconuts need to be ready in advance, and they can start when Chinese noodles ferment. Please see the tip. It's divided into eight points as average as possible
10
Get a nice, loose noodles. Push
11
Wrap it in a coconut pill
12
The tiger's mouth is wrapped together, so keep it tight
13
It's an elliptical. It's light. Don't break it
14
It's an elliptical. It's light. Don't break it
15
Put a little flour on the surface, fold it up the lower direction, and cut it with a razor
16
Turn it over again
17
Stack vertically
18
Put your hands around the sides and then put them in a paper-top. And then all the dough, put it in the oven, develop the yeast, put a bowl of hot water on the bottom of the oven, ferment for 40 minutes, about 2-2.5 times the size
19
Take it out, brush an egg fluid, preheat the oven 180 degrees, preheat it and put the bread embryo in the oven, turn it up to the middle of the fire 165 degrees for 23 minutes
20
When you're out of the oven and you're drying it up, you can pack itCoconut rolls Make Tips
1. Making the filling: Cut the butter into small pieces and soften at room temperature. Add fine sugar and beat until fluffy. Add the beaten egg in 3-4 batches, mixing well each time. Ensure the egg and butter are thoroughly combined before adding the next batch. Then add the shredded coconut and mix well. Finally, pour in the milk and let it fully absorb the moisture; 2. For the main dough, reserve 5-10g of the water and add as needed; do not add it all at once. Adjust based on the consistency of the dough.