Creamy Coconut Roll
1.
Mix all the ingredients except the butter and put them in the bread machine to form a dough (the flour is sieved)
2.
Then add butter softened at room temperature and continue to knead until a thin layer of glove film kneaded dough is placed in a container, covered with plastic wrap, and fermented at room temperature to 2.5 times its original volume. It can be fermented in the oven in cold places. 28°
3.
Put the kneaded dough into a container, cover with plastic wrap, and ferment at room temperature to 2.5 times its original volume. In cold places, it can be fermented in an oven at 28°
4.
The dough that is well fermented (the dough is not sticky when it is rubbed in, and it does not shrink, it means that the fermentation is good). Take out the dough and let it rest for 20 minutes
5.
The loose dough is divided into 6 points and rounded
6.
The loose dough is divided into 6 points and rounded
7.
In the filling, all the ingredients are mixed together and mixed into coconut filling
8.
Take a piece of dough and roll it into a round shape, then wrap it with coconut paste, wrap it up and round it, pinch tightly and close the mouth
9.
Roll out the stuffed dough into a tongue shape, and use a knife to cut two knives in the middle (as shown in the picture)
10.
Then twist the two ends into a twist in the opposite direction
11.
Put it neatly on the paper cup, and use the egg tart mold to support the bottom to prevent it from spreading
12.
Then put the dough in the oven for the second fermentation, 35°, 40 minutes, put a bowl of warm water at the bottom of the oven
13.
Brush the surface of the fermented dough with egg liquid
14.
Put it in the middle layer of the preheated oven, heat up to 175 degrees, lower the heat to 150 degrees, and bake for about 20 minutes until the surface is golden and golden.
15.
Appreciation of finished products
16.
Very soft bread, the more you eat, the more addictive you get
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