Light Cream Coconut Rolls
1.
Put the liquid materials including the whole egg liquid A into the bread machine.
2.
Cover the flour and milk powder on the liquid, put salt and sugar A on the opposite corners, dig a small hole in the middle of the flour, put the yeast, and start the bread machine kneading program for 20 minutes.
3.
After 20 minutes, knead the dough to the complete stage and pull out the glove film.
4.
Put the kneaded dough in the oven for the first fermentation, cover the dough with a layer of plastic wrap, put a bowl of warm water in the oven, 30 degrees for 1 hour (in winter, the time will be extended according to the fermentation state of the dough, and in summer 30- 40 minutes of fermentation at room temperature is enough.)
5.
Ferment the dough to 2.5 times its size, and just poke it with your hands without rebounding or sinking.
6.
Take out the dough, knead and vent the dough into three evenly, cover with plastic wrap and relax for 15 minutes.
7.
Take advantage of the relaxation time when the noodles are waking up, prepare the coconut paste filling. Put the butter in the microwave for 2-30 seconds. After the butter has melted into a liquid, add the powdered sugar B, the whole egg liquid B and the minced coconut.
8.
All materials are mixed and mixed well.
9.
Roll out the dough into a cylindrical shape, do the same for all 3 dough, cover with plastic wrap and let it stand for about 15 minutes.
10.
Divide the coconut filling into 3 equal parts, unfold the rolled dough, and wrap the coconut filling.
11.
Wrap the dough with coconut filling, fold it left and right, and roll it into a tongue shape. If you want to have a better layer, you can roll it out a bit thinner and roll it up slowly from bottom to top.
12.
After rolling, cut in the middle and divide into 2 doughs.
13.
Put the raw embryos of the rolls into the Yangchen square single-cup mold, with the cut side facing up, and put it in the oven for the second fermentation for 30 minutes and 37 degrees (fermentation to 90% mold is enough, so I shortened the time for the second shot. .)
14.
Take out the raw embryo of the fermented bread roll, and smear a little egg liquid on the surface.
15.
Put it into the preheated oven and heat up and down at 165 degrees for about 20 minutes. (Please refer to the temper of your own oven for time and temperature). To prevent the rolls from being too darkly colored, cover a piece of tin foil on the surface after baking for 10 minutes. )
16.
Immediately demould after being out of the oven, let it cool to hand temperature and then bag it.
17.
Don't miss it if you like coconut paste.
18.
The coconut rolls made by myself are especially enjoyable when you tear them up.
Tips:
1. I don't like sweetness. If the taste is a little bit sweeter, you can increase the amount of sugar in the coconut filling by 10 grams.
2. Different brands of flour have different water absorption properties, you can reserve 10-20 grams of milk, and then increase it in stages according to the state of the dough.
