Coconut Rice Roll
1.
I use a bread machine to knead the dough, first melt the butter in the heat insulation water in advance, and put the melted butter, egg liquid, water, salt and sugar into the bread bucket first
2.
Sift in rice bread flour and add yeast. (Yeast is best to use high-sugar-tolerant dry yeast) If you don’t use the machine to manually knead the dough, except butter, mix all the ingredients and knead well. Put the butter and knead smoothly. You can knead it twice in the middle. Effortless
3.
I use the bread machine and start the dough mixing program of the bread machine. After half an hour, the dough is reconciled, and the surface of the dough is a bit rough.
4.
Then take out the dough and knead it on the dough table for a few minutes, the dough will become fine and smooth, after kneading, let the dough relax for 5 minutes
5.
Divide the dough into 3 even dough pieces, and then round them
6.
Roll each dough into a rectangle with a width of about 20 cm
7.
Fold the two sides to the middle, roll it out again, and then roll it up
8.
Roll the rolled up noodle rolls, more porcelain, and chop them on a cutting board and divide them into three equal parts.
9.
After finishing, put the cut side up and put it in the baking tray, and cover it for fermentation at this time
10.
Fermented to double the size, brush the surface with water and sprinkle with coconut paste
11.
Preheat the oven to 190 degrees, put the middle layer on the baking tray, and bake for 22 minutes. After the middle 10 minutes, remember to cover with tin foil. After roasting, take it out and let it warm, then it can be bagged and sealed.
Tips:
After the dough roll is processed, move it to a wooden board. When chopping, choose a good position and use force to drop it with your hands so that the dough will not collapse.
When baking in the oven, pay attention to the color, and cover with tin foil to prevent the color from being too dark.
It's also very delicious if you can replace the minced coconut with sesame seeds.
