Coconut raisin rolls
By VicentaLakin
Here comes the good bread rolls, and the raisins of the palm raisins, the sweet ones, and the fragrance of the raisins, full of happiness. It's very simple to make a roll of bread, a roll of rolls, and it's easy for new hands to do。
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut raisin rolls
1
Raw materials: Golden Mountain Japanese toast, coconuts, milk, butter, sugar, eggs, salt, sugar-resistant yeast powder, raisins。
2
A mixture of water and sugar-resistant yeast is added to the flour used in the Chinese flour (350 g flour) and to the flour, which is formed to cover the film and to ferment the freezer room for about 10 hours。
3
Tore the Chinese pasta into small pieces, with eggs, 100 grams of sugar, and 150 grams of bread flour into the bakery, and initiate a laminate procedure。
4
When the flour is conglomerate, salt is added and the face continues to rub。
5
When the noodles become smooth and pull out the film, they are added to the softened butter of the room and continue to rub their faces。
6
The more soft and smoother the noodles, the less they become, the less they need to be removed, the more they become rounded and fermented in the basin。
7
Let's make coconuts, mix coconuts, sugar and milk, and mix them evenly。
8
Noodles fermented twice as big, poked with their fingers and did not fail。
9
The large swarms are ventilated and divided into 2 equals, with 10 minutes of static。
10
Take a noodle, a rectangle, a thin base。
11
Coconuts are placed on the face, raisins are washed with wet paper towels and sprayed on iodized tablets, rolled from top to bottom, squeezed in the mouth and on both sides。
12
It's fermented in a toast mold, and I fermented in an oven, with a bowl of hot water to increase humidity. The oven is a 38 degree fermentation function temperature。
13
Bread rolls are delivered to the 7th full of molds, pre-heat ovens are removed and 160 degrees of fire are fired 165 degrees. And spray some water from the canteen on the face of the rolls, and some coconuts torn apart. The preheating is complete, the toast box is placed in the oven, the fire is 160 degrees and 165 degrees, the oven is baked for 30 minutes, and the dryer is sufficient (I have no egg brush on the face of the bread roll)。
14
The fragrance of coconut raisins can be eaten。Coconut raisin rolls Make Tips
The temperature of the oven is set according to the actual situation in the oven. And We used gold-mounted Japanese toast, different from bread, different from water, and the water was added in small quantities and many times, to ensure that the noodles were soft and hard. I'm using a chef's rose gold instead of a tall toast. When making bread, pay attention to the top colour and, if necessary, the baking paper so that the top is not too dark. I do two toasts, and if I do just one, the amount can be halved. And the bread was not of an egg-brushing fluid. It was only water, and it was a coconut, and then it was a coconut。