Coconut Bread Roll

Name: Coconut Bread Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g High fan; 20g condensed milk; 40g Caster sugar; 2g salt; 30g butter; 4g yeast; 200g water; 1 piece egg; 15g milk powder; 30g Coconut; 25g Whole egg liquid

by Bean Emperor Cook Man

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Compared to cake, oppa prefers bread. Legend has it that there will be milk and bread.
Now I can only make the bread by myself and let myself have it forever. Ha ha.....
The coconut flavour is very mellow and the taste is great.
It is very suitable for breakfast with milk, so that you have all the energy in the morning, try it and you will like it..."

Coconut Bread Roll

1. Lay eggs, condensed milk, powdered milk, salt, sugar...

2. Add water and stir with chopsticks and pour high flour and yeast, start the bread machine and knead for 30 minutes

3. Add the softened butter and continue the process of kneading. Then enter the fermentation to 2 to 2.5 times the size

4. After the first round is completed, take out the exhaust

5. Divide into 5 or 6 portions, knead round, cover with plastic wrap and proof for 15 minutes

6. While proofing, mix the softened butter and coconut ingredients evenly

7. Take a dough and roll it out into a rectangle, and spread an appropriate amount of coconut ingredients

8. Fold the edges in half, leaving a small part on top. Cut 2 knives to the bottom

9. Weave it into a pigtail and pull it up

10. Tie a knot and roll into a roll to enter the second stage, until it ferments to twice the size. Brush with a little egg wash

11. . Preheat the oven to 170 degrees in advance, set the upper and lower fires to cook for 20 minutes in the middle. [Please make adjustments according to the characteristics of your own oven]