Pumpkin coconut roll
By VicentaLakin
pumpkin coconut rolls with flavoured, soft and lassed, sweet, delicious nutrition, simple operation, time-saving and worthwhile. using 28cm*28cm square dish one。
Recipe Recommendations
- high-gluten flour 450 grams
- cooked pumpkin puree
- eggs one
- white sugar 50 grams
- milk powder 30 grams
- yeast 5 grams
- salt 4 grams
- butter 40 grams
- coconut 40 grams
- egg liquid appropriate amount
- white sesame appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin coconut roll
1
All material other than yeasts, salt and butter from the main material is mixed to dry powder, and the chamber is warm for more than 30 minutes or placed in a freezer (lawful water, bubble face) for one night。
2
After long periods of static, the noodles naturally form a noodle, without rubbing the face, and the hand pulls out a slightly thick, very resilient film. After the noodle is removed, the yeast is added, and the yeast is dissolved without particles (if the noodle is rigid, the yeast can be dissolved with a few drops of water, with as little water as possible, and can be squeezed with hands). The fermentation is sufficient, when the yeast is in a dense paste and then rinsed into the noodles, which are then added to the salt, then melted to the salt, and finally added to the butter, then to the state of full expansion, at which point the face of the face is smooth, and the thin, unbreakable membrane can be pulled out。
3
No fermentation is required for the noodles, which are divided directly into 20 equals, with a cone (dropping) shape and a 15-minute lax membrane cover。
4
Take a little roll, flatten it with your hands, and turn the growth triangle. It may be fined to the width, so that it may be more easily condensed up and down, with a slightly wider upper and lower upper end。
5
And raise some of the coconuts。
6
From the narrow to the light, it rolls down。
7
In turn, all the rolls were completed and put into the grilled oilpaper, which was fermented up to twice the size (fermentation does not look at time)。
8
(b) Surface brushing of egg fluids, ejaculation of white sesame (with some fresh water or egg fluid in front of the scepter, glued to white sesame and lit on bread, so that it is better)。
9
Put it in a pre-heated oven, mid-level, top-fire, 130 degrees baked for 20 minutes (time, temperature according to the home oven) and colour satisfactory for tin paper。
10
When it's done, it's taken out and it's on the net。Pumpkin coconut roll Make Tips
1. The bake time and temperature is adjusted to the home oven. During the baking process, the bread is coloured to cover a layer of tin paper. 3. Use of refined pumpkin mud shall increase or decrease according to the water intake of flour. 4. Using water legitimation (blisten method), all materials other than yeasts, salt and oil in the main ingredient are synthesized into a lasagna, after a long period of static so that flour is fully inhaled into water and naturally formed a facial band, which can significantly reduce the time taken to remove the film. 5. The materials may be added according to their own preferences, such as jam, salad sauce, soy sauce, etc., or nothing。