Coconut Bread Roll
1.
1. Knead the dough first, put the high-gluten flour, fine sugar, and salt into the mixing tank of the chef's machine, mix well with a spatula, add the high-sugar-resistant yeast powder and stir again, add the egg liquid, condensed milk, water, and turn on the chef Machine kneading function, mixing at low speed to form a dough, turning to high speed kneading, kneading until the film can be pulled out, but the film is rough and the edges of the holes are jagged
2.
2. Add the butter softened at room temperature, first mix the butter with the dough at low speed, and then knead it at high speed until it can pull out a large piece of film.
3.
3. Take the dough out of the cooker, arrange it and put it into a basin, cover the surface with plastic wrap for the first fermentation, and leave it at room temperature in summer.
4.
4. The fermentation time can be used to make coconut fillings. Add powdered sugar to the softened butter at room temperature and stir evenly with egg extract
5.
5. Then add the egg mixture in three times, stir well after each addition, and then add another time. Finally, add the coconut paste, stir well and set aside. Store at room temperature, do not refrigerate, the butter solidifies after refrigeration, which will cause the filling to smear Uneven, thereby increasing the difficulty of operation
6.
6. The dough can be fermented to twice its size. After dipping your fingers in flour and poke a hole on the surface of the dough, the hole does not shrink and the dough does not collapse, which means that the fermentation is completed.
7.
7. Divide the fermented dough into 8 equal parts, round it, and cover the surface with plastic wrap and let it rest for 10-15 minutes. If the room temperature is too high in summer, you can put it in the refrigerator to relax.
8.
8. Take a portion of the dough and roll it into a rectangular shape. You can use your hand to assist in ordering. The loose dough is easy to roll out and not easy to retract.
9.
9. Take about one-eighth of the coconut stuffing and apply it on the dough, try to spread it evenly, leaving a part of the distance at the bottom of the mouth
10.
10. Then roll it up from top to bottom, pinch both ends to close, so that a green coconut roll is completed
11.
11. Wrap all 8 pieces of dough according to the previous steps and put them into the mold. The amount given in the recipe is exactly 8 coconut rolls, and there will be no fillings left. At this time, the second fermentation will be carried out, and the fermentation tank will be set. The temperature is 37 degrees, the humidity is 75%, and the fermentation is half an hour. If there is no fermentation tank, you can choose the fermentation method according to your actual situation.
12.
12. Preheat the oven 10 minutes in advance, put the grid rack on the middle and lower layer of the oven, and preheat the upper and lower heat at 165 degrees
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13. The dough can be fermented to 9 minutes full, brush a layer of egg liquid on the surface of the fermented bread, and then sprinkle a layer of coconut paste for decoration
14.
14. Bake the middle and lower layers of the oven. The upper and lower fire is 165 degrees, and bake for about 30 minutes. The tin foil should be covered in the middle according to the coloring situation.
15.
15 After the baked bread comes out of the oven, it will be removed from the mold while it is hot, and it can be placed on a wire rack to cool down, sealed and stored, and can be sealed and frozen if it is not finished.
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16. The fillings are full of circles in the middle, super satisfying, not sweet, especially delicious
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