[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
13.
Preheat the oven in advance, heat up to 170 degrees, and bake for 20 minutes
14.
Baked
Tips:
The coconut paste must be of good quality so that it tastes authentic.