Coconut rolls
By VicentaLakin
This section of the Coconut roll, which is soft and fragrance, is the preferred choice for breakfast。
Recipe Recommendations
- high-gluten flour 200 grams
- medium-gluten flour 100 grams
- corn oil 30 grams
- eggs one
- white sugar 40 grams
- salt 1.5 grams
- yeast 3 grams
- milk 140 grams
- coconut 70 grams
- milk powder 20 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut rolls
1
" , mix all raw materials, except salt, yeast, corn oils and accessories, to dry powder, cover the membrane laxity for 30 minutes, and add yeasts (to the fermentation of the yeast) salt (to remove the thick membrane) corn oils (to full expansion)。
2
fermentation in warm places is twice as big。
3
When the noodles are fermented, the coconuts, sugar, eggs, corn oil, powdered milk are evenly mixed into coconuts, and are replaced。
4
The noodles are fermented and aired in two。
5
Take a squawk to grow the square, turn over。
6
On the surface of the face of the face, a piece of coconut cocoon is spread evenly。
7
Collapse one third of the face in the middle。
8
The other third is folded together and folded into three layers。
9
Cut the folded noodles into eight equals。
10
The two heads of each group were spun in the opposite direction into a pheasant form, discharged into the grilled oilpaper and re-fermented. The other one works the same way。
11
The fermentation is twice the size of the original, and the surface brushes the egg。
12
The oven is pre-heated, upper-middle, 165 degrees for 20 minutes (adjusted for bake time, temperature based on home oven) and colour satisfactory for tin paper。
13
There's some heat that's sealed。
14
The finished map appreciates it。
15
The finished map appreciates it。Coconut rolls Make Tips
1. The bake time and temperature are adjusted as appropriate to the home oven. During the baking process, the bread is coloured to cover a layer of tin paper。