Light cream coconut rolls
By VicentaLakin
When I was a kid, coconut bread was my favorite, smelling like coconuts, especially missing. But the coconut bread outside now smells so strong that there is no desire to eat. Having received the morning square single cup mold, I made my favorite coconut roll, added light cream, a softer taste, a sweeter taste, and a sweet melt of silk in my mouth。
Recipe Recommendations
- high-gluten flour 160 grams
- low-gluten flour 20 grams
- light cream 50 grams
- milk 60 grams
- egg liquid 20 grams
- milk powder 12 grams
- powdered sugar 25 grams
- coconut 40 grams
- whole egg liquid 15 grams
- butter 30 grams
- salt 2 grams
- yeast 3 grams
- Whole egg liquid brush surface small amount
- sweetening
- baking
- several hours
- ordinary
Steps for Light cream coconut rolls
1
THE LIQUID MATERIAL, INCLUDING THE WHOLE EGG FLUID A, IS PLACED IN THE TOASTER。
2
COVERED WITH FLOUR AND POWDERED MILK WITH SALT AND SUGAR A ON THE OPPOSITE CORNER, RESPECTIVELY, DIGGING A SMALL PIT IN THE MIDDLE OF THE FLOUR, PUTTING YEASTS ON IT, AND INITIATING A BREAD-STAMPING PROCEDURE FOR 20 MINUTES。
3
After 20 minutes, the face was rubbed to the full stage and the gloves were pulled out。
4
The first fermentation is carried out by fermenting the covered noodles in the oven, with a skin mask on the face, a bowl of warm water in the oven for 30°1 hour (the winter time is fermented for an appropriate length, whereas in the summer it is warm enough for 30 - 40 minutes)
5
It ferments to 2.5 times the size of the noodles and does not bounce or fall。
6
Noodles are removed and the rear of the vents are divided into three groups, covering them with flavour for 15 minutes。
7
MAKE COCONUTS WHILE THEY'RE AWAKE. THE BUTTER IS INSERTED INTO THE MICROWAVE FOR 2-30 SECONDS, THE BUTTER IS MELTED INTO LIQUID AND ADDED TO SUGAR POWDER B, FULL EGG FLUID B AND COCONUT。
8
All materials mixed evenly。
9
Scrambling the face of the noodles into a cylindrical form, with the same treatment being done for all three, covering the shampoo for about 15 minutes。
10
Split the coconut into three equals, and open the rolled face, and wrap it with the coconut。
11
The dough is wrapped in coconuts, folded to the right and left and folded into cow tongues, and if you want to do so, you can be thinner and roll down slowly。
12
When it's rolled, cut in the middle and split into two noodles。
13
Put the bread-crunch embryo in a single cup in the morning, cut the face up and put it in the oven for a second fermentation of 30 minutes and 37 degrees. (Only from fermentation to a 9-mode, I reduced the time of two rounds
14
The fermented bread rolls are taken out and a little egg fluid is painted on the surface。
15
Put it in a pre-heat oven, with 165 degrees of fire up and down, for about 20 minutes. (Refer time and temperature to the temper of the oven) In order to avoid over-colouring of the bread roll, a tin sheet will be added to the surface 10 minutes later
16
When the furnace is out, it is demoulded and covered in a cold bag。
17
Little partners like coconuts don't miss。
18
I made my own coconut rolls, tore them up, and it's really fun。Light cream coconut rolls Make Tips
I am not sweet, and if the taste is sweeter, the amount of sugar added to the amount of 10 grams of coconut pie. 2. Flour of different brands is of a different water-sorting nature, allowing for the retention of 10-20 grams of milk, which is increased in series according to the group state。