Coconut Bread Roll
1.
Put the main ingredients into the mixing tank, whipping at low speed until they form a dough, turn off the power and scrape around the mixing tank with a scraper to gather the dough, and then change the medium speed to beat until the dough elasticity increases and the surface is smooth; butter the B ingredient Cut small pieces into the dough, continue to beat until the butter is completely absorbed by the dough, and the dough is smooth and elastic. Take a small piece of dough and test it. Slowly stretch it to pull out a translucent film, which is the expansion stage. Put a wet towel in the container and place it in a warm and moisturizing place for the first fermentation, about 60-90 minutes
2.
Mix the butter and powdered sugar in ingredient C (coconut filling: 50 grams of butter, 50 grams of powdered sugar, 1 egg, 10 grams of fresh cream, 100 grams of ground coconut), beat with a whisk, and then add the egg liquid in two or three times, each Add a little bit and mix well, add coconut paste and mix well into filling
3.
Take out the dough that has been fermented to twice the size, gently press the dough with your hands to let the large bubbles out, and relax for 10 minutes after flattening; roll the dough into a rectangle with a rolling pin, spread a layer of coconut filling, and roll it into a roll with a diameter of about 3cm. Divide into segments about 10cm in length. Cut another 5-6 cuts for each section, pay attention not to cut off the side
4.
Turn the cut side upside down, connect the head and tail to form petals, and arrange them into the baking pan for the final fermentation; preheat the oven to 180 degrees, and brush a layer of egg liquid on the surface of the fermented dough. Put it in the upper middle of the oven and bake for about 10-15 minutes until the surface of the bread turns golden brown
