【Liaoning】Cream Coconut Roll

Overview

There was some cream and some coconut left, so I made this bread roll, which tastes great:

Prepare materials
Prepare the coconut filling: 100 grams of coconut butter, 50 grams of powdered sugar, 30 grams of whole egg liquid, 40 grams of butter, softened, add powdered sugar and beat, add egg liquid in three batches, stir evenly
Add grated coconut. As long as it can form into a ball, the dryness and thinness of the shredded coconut can be adjusted appropriately.
First put the liquid cream, honey, sugar and eggs. Add flour, milk powder, salt and yeast. Yeast cannot be put together with salt. Yeast is best buried in the flour
If you use butter, use the post-greasing method. Add butter when you mix the noodles for the first time
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
To exhaust the air, you need to rub it vigorously at this stage
Roll out the dough (as shown in the picture)
Spread coconut filling
Spread another layer of skin on the surface
Cut as shown
Roll up and place in baking pan as shown. 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
Preheat the oven in advance, heat it to 170 degrees, and bake for 20 minutes
Out of the oven