Coconut and Mulberry Sauce Rolls
1.
The required ingredients are ready.
2.
Add salt and sugar to the flour and mix well.
3.
Boil the baking powder with warm water and pour it in.
4.
Knock in two eggs and mix well.
5.
Melt the butter and pour.
6.
You can add a proper amount of warm water to ferment the dough into a slightly softer dough. It can be placed in a warm place to promote fermentation and shorten the fermentation time.
7.
Honey, minced coconut, homemade mulberry sauce and set aside.
8.
The dough has doubled its size and is covered with honeycombs.
9.
Remove and knead the exhaust gas.
10.
Change the knife to the same size.
11.
Roll out and smear the mulberry sauce, roll up from one side, pinch both ends tightly.
12.
After finishing in turn, wait for the second fermentation for ten minutes.
13.
Heat 60% to 70% of the oil in the pan, put in the rolls, and fry slowly.
14.
Fry until golden brown to remove the oil control.
15.
Spread honey while it is hot, and coat it with breadcrumbs.
16.
Kuaishou rolls are perfectly presented.
17.
It can be put into a fresh-keeping box after cooling, and it is great for breakfast and supper.
18.
Finished picture.
Tips:
The bread should not be put in the refrigerator. The taste will be much inferior. In the current weather, try to finish it in two or three days! Wish you be happy!
