Coconut rolls
By VicentaLakin
Recipe Recommendations
- butter 50 grams
- fine sugar 32 grams
- egg liquid 20 grams
- coconut 100 grams
- milk 20 grams
- bread flour 160 grams
- low-gluten flour 50 grams
- yeast 2 grams
- salt 2 grams
- water 105 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Coconut rolls
1
Coconut-based practices: add fine sugar to butter, melt from water to melt。
2
Add egg fluid, evenly mixed。
3
Add coconuts, milk, blend. 20 minutes or so。
4
Bread materials, other than butter, are placed together, smoothed to the surface, softened to the extension phase. It ferments twice as much in warmth。
5
The fermented pasta is vented into nine pieces, rounded and covered with laxity for 15 minutes。
6
Take a noodle, tumble into ellipse。
7
Cover the palms with a proper amount, from top to bottom。
8
Hold on tight。
9
Put it in the oven。
10
It's about double the fermentation. Surface omelette。
11
The oven is preheated, 170°, up and down, mid-level, about 15 minutes。