1. Ingredients: Jinshan Japanese-style toast powder, coconut paste, milk, butter, sugar, eggs, salt, high-sugar-tolerant yeast powder, raisins
2. After mixing the water and high-sugar-tolerant yeast powder, add it to the flour used in the medium-type dough (350g flour), and form the dough, cover it with plastic wrap, and leave it in the refrigerator to ferment for about 10 hours.
3. Tear the medium dough into small pieces, put it in the bread machine with eggs, 100 grams of sugar, and 150 grams of bread flour, and start the kneading program
4. When the flour forms a dough, add salt and continue to knead the dough
5. When the dough becomes smooth and the film can be pulled out, add butter softened at room temperature and continue to knead the dough
6. When the dough becomes softer and smoother, you don’t need to knead out the glove film, take out the dough, arrange it into a circle, and put it in a basin to ferment.
7. Let’s make coconut filling, mix coconut, sugar and milk, stir well and set aside
8. The dough is fermented to twice its size, just poke it with your finger, and it won’t shrink or collapse.
9. Knead the large dough and divide it into 2 equal parts, let stand for 10 minutes
10. Take a dough and roll it out into a rectangular shape with the bottom thinner
11. Sprinkle the coconut filling on the dough, wipe the raisins with a wet paper towel and sprinkle it on the iodine sheet, roll it up from top to bottom, pinch the closing part tightly, and pinch both sides tightly
12. Put it in a toast mold to ferment. I fermented in the oven. Put a bowl of hot water to increase the humidity. The oven has a fermentation function and the temperature is set to 38 degrees.
13. The rolls are taken out when the mold is 7 minutes full, and the oven is preheated to 160 degrees and lower to 165 degrees. Use a watering can to spray some water on the surface of the rolls and sprinkle some minced coconut. After the preheating is complete, put the toast box in the oven, heat up to 160 degrees and lower the heat to 165 degrees, bake for 30 minutes, take it out and let cool (I did not brush the egg liquid on the surface of the rolls)
14. You can eat the delicious coconut raisin rolls
15. Simple and delicious rolls
Tips:The temperature of the oven should be set according to the actual situation of your own oven. The Jinshan Japanese-style toast flour I use has different bread flours and different water absorption. Water needs to be added in small amounts multiple times to ensure that the dough is soft and hard to meet the requirements. For the toast mold, I used Xuechu's rose gold non-stick toast mold. When baking bread, pay attention to the color on the top, and if necessary, cover with baking paper to prevent the top from being too dark. I made two toasts. If I only make one, the amount can be halved. I did not brush the egg liquid on the surface of the bread, but sprayed some water and sprinkled the coconut.
