Peanut coconut rolls
By VicentaLakin
This section contains a burrito of peanut coconuts, a soft and sweet mouth, a rich peanut coconut fragrance, nutritional enrichment and an appetite for appetite。
Recipe Recommendations
- high-gluten flour 300 grams
- corn oil 30 grams
- eggs one
- white sugar 40 grams
- salt 1.5 grams
- yeast 3 grams
- milk 160 grams
- Peanut and coconut stuffing 250 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Peanut coconut rolls
1
In addition to corn oil, salt and yeast, all main materials are mixed to dry powder (milk is to be added gradually and the water intake of the face flour is to be reduced) and the covering of the film is loose for 30 minutes, adding yeast salt (to the dissolving of the yeast) (painting of the thick membrane, smoothing of the face and lifting of thicker membranes)。
2
fermentation in warm places is twice as big。
3
When the noodles are fermented, all the peanut coconuts in the auxiliary materials are evenly mixed, made into materials, and replaced。
4
When fermented, the noodles are ventilated into six equals and the membranes pine for 20 minutes。
5
Put the waking little noodles down and put them in the pie and squeeze them tight。
6
When flattened, the squares slowly grow, not over-strengthed, to prevent the detachment from coming out。
7
At the top and lower ends, scroll up to the middle and connect in the middle。
8
Turn the roll over and put it in the oven。
9
用锋利的刀片割口，盖上保鲜膜，fermentation in warm places is twice as big。
10
The surface is sifted with a layer of coconut (sesame, etc.), oven preheating, upper and lower fire, mid-level, 130 degrees for 30 minutes (time, temperature determined by the home oven) and surface colour satisfactory for tin paper。
11
There's some heat that's sealed。
12
Fluffy, soft, full of mouths。Peanut coconut rolls Make Tips
1. The time and temperature of the bakery shall be adjusted, as appropriate, according to its own oven. In baking, the bread is coloured to cover a layer of tin paper。