Creamy coconut bread rolls
Overview
This bread not only has a milky aroma, but also has a strong coconut aroma. It is loved by everyone. I have made this bread several times and it is not enough every time. Therefore, everyone must save this recipe. I really recommend this bread
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Ingredients
Steps
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Prepare coconut filling: 100g coconut, 50g butter, 30g powdered sugar, 40g whole egg liquid
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Soften butter, add powdered sugar to beat, add egg liquid in three times
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Mix well
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Add coconut
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As long as it can form into a ball, the dryness and thinness of the shredded coconut can be adjusted appropriately.
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First put the liquid milk, honey, sugar, eggs, and add olive oil (if you use butter, use the post-oil method, and add butter when you mix the noodles for the first time)
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Add flour, milk powder, salt and yeast. Yeast cannot be put together with salt. Yeast is best buried in the flour
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Start the bread machine and knead the dough, and knead out the glove film. After basically fermenting for 1 hour (fermented to 2.5 times the size), how to test the successful fermentation: Stick your index finger on dry flour, insert it into the dough, if it does not shrink back, then it is ready
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To exhaust the air, you need to rub it vigorously at this stage
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Roll out the dough (as shown in the picture)
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Spread coconut filling
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Fold it in three, then cut into wide strips as shown
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Tighten it as shown in the picture (made 8 pieces in total
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Place in baking pan
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Then put it in the oven, put a basin of steaming hot water in the oven, close the oven door for final fermentation, about 40 minutes to 1 hour, until the dough doubles in size, brush the surface with egg wash
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Preheat the oven in advance, heat it to 170 degrees, and bake for 20 minutes
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Out of the oven
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Finished product
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Finished product
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Finished product
