Coconut rolls
By VicentaLakin
Because coconuts are always my favorite taste, so they're always done at home. From time to time, the coconut bread is transformed to avoid “aesthetic fatigue”. Likes to roll this new look, and sits in a big bowl waiting for my claws。
Recipe Recommendations
- high-gluten flour 250g
- eggs one
- white sugar 40g
- salt 2g
- butter 35g
- yeast 4g
- milk
- coconut 50g
- egg yolk one
- milk fragrance
- baking
- an hour
- senior
Steps for Coconut rolls
1
Materials: 250 g of condensed flour, 35 g of butter, 2 g of salt, 4 g of yeast, 110 ml of milk, 40 g of sugar, 1 egg
2
Placing high-banded flour, white sugar, salt, yeast powder, eggs, milk in a bakery, with choice and face buttons, smoothing to the surface of the face (approximately 20%)
3
Put 35 grams of butter in the bakery for 20 minutes again, smooth and flexible, rubbing the face to an extended state, pulling out a large sheet of film
4
Put it in the basin for a fermentation
5
After softening, 10 grams of butter, 10 grams of olive oil, 15 grams of fine sugar and scattered egg fluids, then pouring into the coconut. even
6
Smash the coconuts and butter with your hands
7
Take the noodles out of the bakery and remove the gas at pressure, and split them into six sheets with a flavoured film for 15 minutes
8
Let's start with the noodles
9
Turn around, turn inside, turn around
10
Then turn back and wipe the coconut
11
Roll up and down
12
After plastic surgery, stay warm and wet and lastly ferment for 40-50 minutes
13
After fermentation, the ratio of two spoons of water per egg is reduced to egg fluid. Spread the surface
14
The oven preheats 170 degrees, about 20 minutes
15
Get out of the oven and cool the net。