Tomato coconut rolls
By VicentaLakin
And bread rolls made of ketchup and coconuts, not a taste, sweet taste, and rich coconuts。
Recipe Recommendations
- high-gluten flour 350 grams
- eggs one
- water 170 grams
- white sugar 50 grams
- milk powder 10 grams
- salt 2 grams
- yeast powder 1 teaspoon
- ketchup 2 tablespoons
- coconut appropriate amount
- butter 30 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Tomato coconut rolls
1
The bakery is filled with liquids, then flour, and finally yeast。
2
The two bakery standard programs are able to remove these muzzles。
3
After fermentation, freeze the fridge for about 10 hours。
4
Take the fermented noodles, the exhaust。
5
It's two centimeters thick。
6
Add ketchup。
7
Smash。
8
Roll it up。
9
Cut into pieces with a knife。
10
Put it on a board with tin paper。
11
When the second fermentation is about 30 minutes to twice the size, it brushes the whole egg fluid。
12
And scatter the coconuts。
13
Fire on the oven, 180 degrees and 25 minutes。
14
Give me the gold, come out cold。
15
Soft bread tissue。