Coconut rolls
By VicentaLakin
The biggest thing about coconut rolls is that they taste like coconuts, so they don't use water while rubbing their faces, but they use milk, and they make their internal pies with coconuts, so the bread is not supposed to eat much, it's a little greasy, but who can reject the coconuts? Let's get to know about the fragrance of coconuts。
Recipe Recommendations
- high-gluten flour 250 grams
- yeast 5 grams
- milk powder 15 grams
- fine sugar 35 grams
- salt 2 grams
- pure milk 140 grams
- butter 20 grams
- egg white a little
- coconut 60 grams
- powdered sugar 20 grams
- egg yolk one
- milk fragrance
- baking
- several hours
- ordinary
Steps for Coconut rolls
1
First to prepare the food needed for the bread, then to pour pure milk into the bread drums, with salt and sugar on the opposite corner, then high-banded flour and powdered milk, and finally, to put yeast in the middle, to activate the bread machine and noodles, and to form a noodles。
2
Soft butter is added, so that it can pull out large sheets of thin film, room temperature fermentation。
3
This is when coconuts are made, proteins are separated from yolk, and yolk is added to softened butter and sugar powder, evenly mixed。
4
And then pour into the coconut and mix evenly, so that it will be pacified, and that it will be covered with a shroud。
5
Bread fermented twice as big as it was, with a hole in the middle of the hand, and it was better not to shrink。
6
Take out the exhaust, hold it for 10 minutes, and then squish it into a large rectangular。
7
Plate coconuts to two thirds of the face。
8
Then they fold their faces, and first the portion of the coconut that is not covered, and then the other side folds into the middle。
9
A few strokes of the scepter and a scrape to make the proper stripes are divided into six, slightly larger, and it would be more appropriate to recommend eight。
10
Take a twist and put it in the grill for a second fermentation。
11
The fermentation was twice as large and protein was painted on the bread surface。
12
The oven is preheated, 180 degrees, fires up and down, roasted for about 18-20 minutes, and can be fed or stored in seal until the oven is hot。Coconut rolls Make Tips
With regard to the volume of yeasts, the normal summer heat can be reduced by 1 gram, while the winter cold can be added by 1 gram, but not too much, or the fermentation of the noodles can be sour. 2. When the coconut is ready, it shall be sealed with a membrane, otherwise it may be dry. 3 and 2/3 of the coconuts, then fold into the middle。