Milky coconut rolls
By VicentaLakin
This bread, which smells not only of milk, but also of copra, which you love, which I don't know how many times I've made, which is why you have to keep this recipe, which is really recommended
Recipe Recommendations
- high-gluten flour 250 grams
- milk 90 grams
- yeast 3 grams
- salt 2.5 grams
- milk powder 7 grams
- eggs 48 grams
- honey 36 grams
- fine sugar 25 grams
- corn oil 25 grams
- coconut 100 grams
- whole egg liquid 40 grams
- powdered sugar 30 grams
- butter 50 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Milky coconut rolls
1
Prepare coconuts: 100 grams of coconut butter, 50 grams of sugar, 30 grams of all egg fluid, 40 grams
2
Butter softening, sugar powdering, three eggs
3
Smuggle evenly
4
With coconuts
5
It can be organized, and coconuts can adjust the dry thinness in appropriate quantities。
6
First liquid milk, honey and white sugar, eggs, olive oil
7
Flour, milk powder, salt and yeast, yeast can't go with that
8
Start the bakery and face, remove the muzzle. How to test fermentation success after basic fermentation in an hour: finger sticky dry flour, plugged into the dough, not shrink, that's all
9
Extortion. This is the stage
10
Dissociate the agent (as shown)
11
Plate the coconut
12
Three folds, then cut the wide strips
13
It's all screwed up
14
On the grill
15
Then you put in the oven, you put in the oven a bottle of hot water, you close the oven door for final fermentation, about 40 minutes to an hour, until the face is twice as big and you brush the whole egg fluid
16
The oven is preheating. Fire 170 degrees
17
Out
18
Done
19
Done
20
DoneMilky coconut rolls Make Tips
Coconuts must be of good quality, so it tastes real。