Butter coconut rolls
By VicentaLakin
The rest of the cream, the rest of the coconuts, and then this roll of bread, which tastes so great:
Recipe Recommendations
- light cream 90 grams
- high-gluten flour 250 grams
- honey 36 grams
- eggs 48 grams
- fine sugar 25 grams
- salt 2.5 grams
- yeast 3 grams
- milk powder 7 grams
- butter 25 grams
- coconut 100 grams
- whole egg liquid 40 grams
- powdered sugar 30 grams
- animal butter 50 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Butter coconut rolls
1
Preparation materials
2
Prepare coconuts: 100 grams of coconut butter, 50 grams of sugar, 30 grams of whole egg fluid, 40 grams of butter softened with sugar powder, three times with egg fluid, evenly mixed
3
With coconuts. It can be organized, and coconuts can adjust the dry thinness in appropriate quantities。
4
First, liquid cream, honey and sugar, eggs. Flour, milk powder, salt and yeast, yeast can't go with that
5
Use butter, use rear oil, put butter on the first time you've had a good time
6
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
7
Extortion. This is the stage
8
Dissociate the agent (as shown)
9
Plate the coconut
10
The surface is covered with skin
11
Cut it right
12
It's like a scroll in the oven. 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
13
The oven is preheating. Fire 170 degrees
14
OutButter coconut rolls Make Tips
Coconuts must be of good quality, so it tastes real。