Coconut Bread Roll
1.
Add 20 grams of eggs and 30 grams of butter to the powdered sugar and mix well, add the coconut paste and stir to make the coconut filling!
2.
Add high-gluten flour to the remaining butter, milk powder, egg, yeast, and fine sugar (yeast and fine sugar are separated) and form a dough, and the dough is always gluten!
3.
Prove the dough to twice its size, take it out and let it stand for 15 minutes after it is exhausted!
4.
Take the dough, dry it into a flatbread, add coconut filling!
5.
Fold in three layers and cut into five-centimeter strips, twist it into twists! (I forgot to take pictures during this process. This is the photo when I made the red bean paste rolls. Please refer to it!)
6.
Put the finished rolls in a baking tray and ferment them to 2.5 times their size, about 40 minutes! Fire up and down, 170 degrees for 15 minutes!
7.
It's out of the oven, this time it's a little hotter, but it's not bad!
8.
I also made red bean paste rolls, friends who like red bean paste can try it!
Tips:
If the color is not good in 15 minutes, you can just turn on the heat, 170 degrees, and bake for 3 to 5 minutes!
Buy on JD
Buy on Amazon
