Coconut rolls
By VicentaLakin
It's been a long time since we've made bread
Recipe Recommendations
- high-gluten bread flour 260 grams
- yeast 3 grams
- fine sugar 20 grams
- light cream 40 grams
- butter 35 grams
- milk powder 10 grams
- water
- salt 3 grams
- egg liquid 55 grams
- powdered sugar 25 grams
- coconut 70 grams
- milk fragrance
- roast
- several hours
- simple
Steps for Coconut rolls
1
Source: Chinese: Gold like bread, 180 grams; Water, 108 grams; Dry yeast, 3 grams; Gold like bread, 80 grams; Cream, 20 grams; Salt, 3 grams; Light cream, 40 grams; Egg fluid, 25 grams; Butter, 20 grams; Butter, 25 grams; Milk, 10 grams; Egg, 35 grams; Coconut, 70 grams
2
The Chinese material was mixed in a bread can for 20 minutes。
3
The noodles are fermented with yoghurt, the noodles are fermented twice the size, they are torn into small pieces, and materials other than butter are to be mixed in the main noodle material, and they are torn into butter. Noodles mixed to full expansion. The noodles were loosed on the panel for 15 minutes。
4
Noodles are loose, coconuts fall, butter soften to smooth, milk powder and white sugar continue to pass for one minute。
5
The egg fluid is distributed twice, evenly。
6
Down into the coconut mix。
7
Smuggle into a band。
8
When he wakes up, he grows into a square and lays the coconuts evenly on it。
9
It's curled up into eight pieces, and it's cut into nine。
10
Cut it up, put it on the non-glubber。
11
Put it in the oven for the fermentation function, with a long selection. Fermentation to 1.5 times the size。
12
fermented and baked, 180 degrees, upper and lower, mid-level, 15 minutes。
13
Details。