Milky coconut rolls
By VicentaLakin
Today, a milk coconut roll is enough for fermentation at a time. It's made in a Polish way, with perfunctory perfunctory, fresh-out bread with thick coconuts and milk fragrance, satisfying。
Recipe Recommendations
- high-gluten flour 250 grams
- milk powder 30 grams
- white granulated sugar 30 grams
- salt 3 grams
- yeast 4 grams
- milk 50 grams
- light cream 60 grams
- eggs one
- unsalted butter 25 grams
- qingshui 50 grams
- coconut 110 grams
- whole egg liquid 100 grams
- sweetening
- baking
- several hours
- senior
Steps for Milky coconut rolls
1
We make coconuts, we get 60 grams of milk, 50 grams of salt-free butter, and the fire is slowly heating to melt. Add 70 grams of white sugar and mix it up to full white sugar and leave the fire。
2
When the temperature cools a little, add 100 grams of full egg fluid and mix it evenly。
3
Add 110 grams of coconut。
4
Smash it and put it aside。
5
Polish yeast is then made, with 50 grams of condensed flour, 50 grams of water and 0.5 grams of yeast mixed to dry powder. Room temperature around 25°C, fermenting for 3-4 hours. There are so many small bubbles on the surface of the fermentation that the internal tissues have so many web holes that they don't smell sour, that it's three to four times bigger。
6
We're going to make the main noodle, and we're going to mix 250 grams of high-strength flour, 30 grams of milk powder, 30 grams of white sugar, 3 grams of salt, 4 grams of yeast, and evenly mixed. In addition to the Polish yeast, one egg, 50 grams of milk, 60 grams of light cream, all of them put on the mixer。
7
In the vicinity of 10 minutes, the dough is evenly mixed, with 25 grams of softened salt-free butter added to the thick film, which continues to mix。
8
In about 15 minutes, you'll be able to get a mitt。
9
Take out the dough, split evenly into five。
10
Round it up and wrap it up with a membrane for 10 minutes。
11
Take the raw coconuts just finished and split them evenly into five pieces。
12
Take a noodle, grow a square thin。
13
In two thirds of the area, coconuts were evenly painted。
14
Let's make a triple first。
15
Three folds。
16
Tighten the closing。
17
Longen the whole noodles。
18
Cut in the middle。
19
Then he folds and folds into a fragrance, and then he squeezes it tight。
20
This is how every noodle works, and then it's arranged in the oven and fermented。
21
The oven is at 35°C and has a humidity of 70-80%, with a bowl of hot water in the oven, which can help to ferment to 1.5-2 times greater。
22
About 40-60 minutes of fermentation, with an egg fluid removed and the oven preheated and put into bread。
23
The oven is preheated at 170°C, baked for 20 minutes, the ovens have a temperature difference, and the time of the oven is fine-tuned to the temper of the oven。
24
MILKY COCONUT ROLL, FINISH O
25
Using Polish techniques, the membrane is super-floating and fermentation is enough。
26
Enriched coconut and milk, satisfied。Milky coconut rolls Make Tips
1. There are differences in the water-absorption nature of the brand flour and increases or decreases as appropriate. 2. When the surface is painted, a tin paper is covered to prevent the surface from being too hot. 3. Temperature seals are kept for three days, frozen for longer, unfrozen surface is sprayed with an oven 180°C, heating approximately 3-5 minutes。