Name: [liaoning] Creamy Coconut Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Light cream; 250g High-gluten flour; 36g honey; 48g egg; 25g Caster sugar; 2.5g salt; 3g yeast; 7g milk powder; 25g butter; 100g Coconut; 40g Whole egg liquid; 30g Powdered sugar; 50g Animal butter

[liaoning] Creamy Coconut Roll

1. Prepare materials

2. Prepare the coconut filling: 100 g of coconut, butter, 50 g of powdered sugar, 30 g of whole egg liquid, 40 g of butter, soften, add sugar powder to beat, add egg liquid in three times and mix well

3. Add minced coconut. It is enough if it can form a dough, and the degree of dryness can be adjusted appropriately for the coconut paste.

4. Put liquid cream, honey, sugar, and eggs first. Add flour, milk powder, salt and yeast. Yeast cannot be put together with salt. Yeast is best buried in flour

5. Use butter, just use the post-oil method, add butter when making the noodles for the first time

6. Start the bread machine to knead the dough and knead out the glove film. After basic fermentation for 1 hour (fermentation to 2.5 times larger) how to test the fermentation success: stick the index finger into the dry flour, insert it into the dough, and do not shrink back.

7. Exhaust, you need to rub hard at this stage

8. Roll out the agent (pictured)

9. Spread coconut filling

10. Put another layer of skin on the surface

11. Cut as shown

12. Roll it up as shown in the baking tray. Then put it in the oven, put a pot of steaming hot water in the oven, close the oven door for the final fermentation, about 40 minutes to 1 hour, until the dough becomes twice the size of the original, and the surface is brushed with egg liquid