Coconut bread rolls (how to bake rolls in the oven)

Overview

I haven’t made bread for a long time, so let’s make some coconut bread rolls today~

Ingredients: Medium seed: 180g Jinxiang bread flour, 108g water, 3g dry yeast. Main dough: 80g Jinxiang bread flour, 20g fine sugar, 3g salt, 40g light cream, 25g egg liquid, 20g butter. Coconut filling: 15g butter, 25g powdered sugar, 10g milk powder, 35g egg liquid, 70g coconut
Put the medium ingredients into the bread bucket and mix for 20 minutes.
Choose yogurt to ferment the dough. The dough will ferment until it doubles in size. Tear it into small pieces. Add the main dough ingredients except butter and stir. Stir into a ball and add butter. Knead the dough until fully expanded. Let the dough rest on the board for 15 minutes.
While the dough is resting, make a coconut filling, soften the butter and beat until smooth, add milk powder and white sugar and continue beating for 1 minute.
Beat the egg liquid in two batches and beat evenly.
Pour in the coconut and stir.
Stir to form a dough.
After resting, roll the dough into a rectangular shape and spread the coconut paste evenly on top.
Roll up and cut into 8 small pieces, you can cut into 9 small pieces.
Place cut side up on a non-stick baking sheet.
Put it in the oven and select the fermentation function, and select the long time. Ferment until 1.5 times in size.
For fermentation, choose baking, 180 degrees, upper and lower tubes, middle layer, 15 minutes.
Detailed drawing.