Coconut Bread Roll
by happy985
Favorite
Difficulty
Normal
Time
2h
Serving
2
A delicious bread, worth a try. "
1. Coconut filling production: Stir the softened butter evenly.
2. Coconut filling production: Add eggs and stir well.
3. Coconut filling production: Pour in the coconut paste and stir evenly.
4. Coconut filling production: press into a ball for later use.
5. Pour material A into the bread bucket in the order of the liquid on the bottom and the solid on the top, except for butter and yeast.
6. Start a live dough program and live until the dough can be stretched and elastic. (My bread machine has a 15-minute kneading program, and basic kneading is enough. After a kneading program, you can let the dough stand for about 20 minutes, which can make the dough more filmy)
7. Add butter and yeast, and start the kneading program again.
8. Basically start to make the dough twice to three times, and then you can pull out the glove film.
9. Ferment in a warm place to about twice the size.
10. Take out the fermented dough, expel the air inside, and divide it evenly into 8 small portions.
11. Take out the fermented dough, expel the air inside, and divide it evenly into 8 small portions.
12. Spread a layer of coconut filling.
13. Roll up from one end.
14. Put it in a warm place to ferment.
15. Ferment to 2-2.5 times the size, brush with a layer of egg liquid, and sprinkle with a layer of coconut paste.
16. Preheat the oven at 195 degrees in advance for 2-3 minutes, put it in the middle and lower layer of the oven and bake at 195 degrees for about 15 minutes.
Tips:1. Preheat the oven at 195°C in advance for 2-3 minutes, put it in the middle and lower layer of the oven and bake at 195°C for about 15 minutes.
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