Mini-coconut rolls
By VicentaLakin
Does anyone like me think that coconut foods are going to explode? The mini-coconut rolls are going to be used for breakfast, healthy nutrition, and for tea in the afternoon. It's so refreshing. Come, make our happiness with our hard-working hands
Recipe Recommendations
- bread flour 180 grams
- water
- yeast 3 grams
- sugar 20 grams
- salt 3 grams
- condensed milk 50 grams
- egg liquid 25 grams
- butter 20 grams
- milk powder 10 grams
- egg yolk 35 grams
- coconut 70 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Mini-coconut rolls
1
Butter spreads, powdered milk, sugar flattened, and yolk evened
2
When you join the coconut, put your hand on the side
3
I'll make Chinese noodles, yeast and water
4
Powdered Chinese flour into yeast water, fully mixed
5
It's made of pasta
6
Put the flour, sugar, salt on the dough, ferment for half an hour
7
Add milk and egg fluid and mix it evenly
8
Add butter and mix it for half an hour
9
It's just a mask
10
Noodles are taken out on a silica pad, a layer of fermented membrane
11
If you ferment to a hole in the face, it won't come back
12
Make the noodles thin
13
Scattered coconuts
14
Roll it up from the bottom and seal it up
15
Cut into flat pieces
16
Put the cut bread in a pre-prepared container. Medium
17
Put it in the oven and ferment it, and it'll be just as high as the container
18
Brush an egg fluid, preheat the oven 180 degrees, 12 minutes
19
Take it out and eat it after a little cooling