Coconut Whole Wheat Bread Rolls

Name: Coconut Whole Wheat Bread Rolls
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 180g Coconut; 400g Flour; 100g Whole wheat flour; 100g egg; 5g Yeast (dry); 110g butter

by Connie Chen

5.0 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

Both the medium and ice seeds make a good plan and make bread patiently! I am the kind of housewife who makes bread right away when I suddenly remembered to make bread on a whim! Especially in weather like this, the autumn breeze is cool, the breeze is cool and the temperature is constant. It's still at 30 degrees, so it's very suitable for fermentation to make bread. There is an urge to make bread, and the direct method is quite suitable for me!

Ingredients

Coconut Whole Wheat Bread Rolls

1. The butter is softened at room temperature, add white sugar and mix well, add egg liquid and milk

2. Then add the coconut minced and mix well

3. Knead the ingredients except butter into a smooth shape, add unsalted butter and knead until it becomes a film, and leave the dough at room temperature to ferment to 2.5 times the original

4. Divide the dough into 4 small dough pieces, vent and round, relax for 20 minutes, roll each small piece of dough into a strip, and spread a quarter of the coconut filling

5. Roll up, cut off the irregularities of the head and tail, divide the middle part into four small rolls, put the small rolls on the baking tray, and put the head and tail rolls in the bread mold separately

6. The rolls in the baking tray undergo final fermentation for 30 minutes

7. Sweep a layer of egg liquid on the fermented rolls, place them in the middle of the oven, heat 170 degrees, lower the heat to 200 degrees and bake for 20 minutes