Mini Coconut Rolls
1.
Ingredients for coconut filling: butter: 15g, Zhanyi powdered sugar: 25g, milk powder: 10g, egg yolk 35g, coconut: 70g
2.
Medium type dough material: Zhanyi bread flour: 180g, water: 108g, Zhanyi yeast: 3g
3.
Main dough materials: Zhanyi Bread Flour: 80g, Zhanyi Sugar: 20g, Salt: 3g, Condensed Milk: 50g, Egg Liquid: 25g, Butter: 20g
4.
Production: first make coconut filling, butter naturally softened in the greenhouse, add powdered sugar and milk powder, mix well with a silicone spatula, and then beat with an electric whisk
5.
Add egg yolks and beat them to blend
6.
Pour the ground coconut and mix well with a spatula
7.
Mix well and set aside for later use
8.
Then make the medium dough, pour the yeast into the water to dissolve it
9.
Pour the dissolved yeast water into the bread flour
10.
Knead the bread flour and yeast water into a ball
11.
Then make the main dough. Pour the bread flour, fine sugar and salt in the main dough to cover the dough on top of the medium-grade dough, and cover with plastic wrap to let the medium-grade dough ferment
12.
When the medium type dough is twice as large and fluffy as it is fermented, pour the egg liquid into the main dough and stir together with the condensed milk
13.
After mixing into a dough, add the softened butter under greenhouse conditions and mix together
14.
When stirring to the expansion stage, the delicate film can be pulled out.
15.
Take out the dough and put it on the silicone mat, cover it with plastic wrap, and leave it to relax.
16.
The fermentation is loose enough to stick a little powder with your hands and make a hole in the middle of the dough without shrinking immediately.
17.
Press the dough flat and use a rolling pin to roll out a long thin dough sheet
18.
Spread the prepared coconut filling evenly on the dough
19.
Roll it up from top to bottom, squeeze the cuff
20.
With the mouth facing down, divide into 12 equal parts with a dough cutter, about 50 grams each
21.
Put the cut dough into the mold with the cut facing up, press down with your hand, put it in the oven without turning on the fire, put a pot of hot water under the baking tray, turn off the oven for the second fermentation
22.
Fermented to the height of the mold, take it out, brush the surface with egg liquid, preheat the oven and fire up and down 180 degrees
23.
Put it in the middle of the oven and bake for about 12 minutes until the surface is golden brown before it is out of the oven. Let it cool a little before serving
24.
Finished
25.
..
Tips:
TIPS:
1. In the 18th step, press the middle of your thumb to prevent it from protruding too high when roasting
