Coconut Roll Roll Bread

Name: Coconut Roll Roll Bread
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 56g Low-gluten flour; 20g milk powder; 42g Sugar; 2g salt; 3g yeast; 45g Egg liquid; 70g water; 84g Soup; 22g Unsalted butter; 40g High-gluten flour; 80g Coconut; 15g milk

by CHEFMADE Cookbook

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

1

Simple and delicious

Coconut Roll Roll Bread

1. Do invagination first. Add powdered sugar to the softened butter, beat until the butter is white and the powdered sugar is completely melted

2. Add whole eggs in portions and beat until fluffy

3. Add coconut, milk powder and milk, cut and mix evenly, put in the refrigerator for more than 30 minutes

4. Make soup seeds. Sift 40 grams of high flour, add 200 grams of water and stir until there are no particles. Heat on low heat until the traces of egg cream do not disappear. Cover with plastic wrap and let cool for later use

5. The dough material is kneaded to the expansion stage by the post-oil method, and fermented in a warm place to double its size

6. The fermented dough is divided into 8 doughs of 50 g each and 2 doughs of 80 g each. Cover the surface with plastic wrap and let it vent for 15 minutes.

7. Roll 50 grams of dough into an oval and spread the inset

8. Roll up from top to bottom

9. Cut from the middle without cutting off the top

10. Cut side up, roll up on both sides, pinch the end; I made the other two equal pieces of dough into a heart-shaped coconut bread

11. Put the second shot into the mold

12. Second serve finished

13. Put it in the preheated oven, 170 degrees for 25 minutes

Tips:
Super fragrant bread, don't miss it if you love coconut paste. Many people ask about this mold. Of course, I learned how to cook. It is very easy to use. It is super easy to use for making cakes and breads. It is easy to demould and the finished product is beautiful.