Coconut rolls
By VicentaLakin
A nice piece of bread, worth a try。
Recipe Recommendations
- flour 260 grams
- yeast 3 grams
- salt 4 grams
- fine sugar 35 grams
- milk powder 10 grams
- egg liquid 40 grams
- water 145 grams
- butter 20 grams
- coconut 100 grams
- eggs one
- sweetening
- roast
- several hours
- ordinary
Steps for Coconut rolls
1
Coconut pie: evenly mix soft butter。
2
Coconuts made: add eggs evenly mixed。
3
Coconuts made: mixed into coconuts。
4
Coconut pie: pressurized back up。
5
MATERIAL A, EXCEPT BUTTER AND YEAST, IS POURED INTO THE BREAD DRUMS IN THE ORDER IN WHICH THE LIQUID IS PLACED ON THE SOLIDS BELOW。
6
Start a live-face program until the noodles can be stretched and flexible. (My baker's one-and-a-face is 15 minutes, basically two times on it. The end of a meta-program allows the noodle to remain in place for about 20 minutes, so it can produce a film faster.)
7
Add butter, yeast, re-start and face program。
8
It's almost two to three times and three times, so you can pull out the mural。
9
It fermented in warm places about twice the size。
10
Take out the fermented noodles, excrete the air and split it evenly into eight small pieces。
11
Take out the fermented noodles, excrete the air and split it evenly into eight small pieces。
12
A layer of coconut pie。
13
Roll it up from the end。
14
Put it in a warm place to ferment。
15
Fermentation up to 2 - 2.5 times the size, with an egg fluid and a coconut。
16
The oven is 2-3 minutes in advance of 195 degrees preheat and can be placed in the lower shelf of 195 degrees for approximately 15 minutes。Coconut rolls Make Tips
1. The oven is 2-3 minutes in advance of 195 degrees preheat and can be placed in the lower shelf of 195 degrees for approximately 15 minutes。