Coconut bread rolls
Overview
Because coconut has always been my favorite flavor, I often make it at home. Change the shape of the coconut bread from time to time to avoid aesthetic fatigue. I like the new shape of the rolls, they are all chubby lying on the baking pan, waiting for me to paw them.
Tags
Ingredients
Steps
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Ingredients: 250g high-gluten flour, 35g butter, 2g salt, 4g yeast, 110ml milk, 40g sugar, 1 egg
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Put high-gluten flour, white sugar, salt, yeast powder, eggs, and milk into the bread machine, select the kneading button, and knead until the surface of the dough is smooth (about 20 minutes)
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Put 35 grams of butter into the bread machine and knead the dough again for 20 minutes. The dough will be smooth and elastic. Knead until it expands and a large film can be pulled out
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Put it into a basin for fermentation
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After 10 grams of butter is softened, add 10 grams of olive oil, 15 grams of caster sugar and beaten egg liquid, mix well, then add grated coconut and mix well
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Knead the coconut and butter evenly with your hands to form the coconut filling
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Remove the dough from the bread machine and press to remove the air. Divide the dough into six parts and cover with plastic wrap to rest for 15 minutes
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First roll out the dough into a shape of beef tongue
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After turning over, fold both sides inward, then turn over and roll out
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Turn it over and spread the coconut filling
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Roll it up from top to bottom
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After shaping, continue to put it in a warm and humid place, and ferment for about 40-50 minutes
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After fermentation, mix one egg with 2 tablespoons of water into egg liquid. Brush the surface evenly
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Preheat the oven to 170 degrees in advance and bake for about 20 minutes
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Take out of the oven and let cool on a wire mesh.
