Tangzhong coconut bread rolls

Tangzhong coconut bread rolls

Overview

Using the soup method, the prepared bread has a better texture and taste~ Ingredients: soup: 40g high-gluten flour, 200g water. Main dough: 500g high-gluten flour, 50g light cream, 40g fine sugar, 150g water, 4g salt, 8g yeast, 60g butter. Filling: 50g butter, 50g fine sugar, 50g egg liquid, 100g coconut

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Ingredients

Steps

  1. Make the soup first: put the high-gluten flour and water into a small pot

    Tangzhong coconut bread rolls step 1

  2. Heat over low heat and stir slowly until it becomes a paste, turn off the heat and let cool and set aside

    Tangzhong coconut bread rolls step 2

  3. Add the main dough ingredients except butter into the mixing barrel one by one, and pour in the cooled Tangzhong batter. Fix the barrel and beat it into a ball

    Tangzhong coconut bread rolls step 3

  4. After the dough becomes chewy, add softened butter at room temperature

    Tangzhong coconut bread rolls step 4

  5. Continue beating until the dough can be pulled out into a smooth film

    Tangzhong coconut bread rolls step 5

  6. Shape the dough slightly and start basic fermentation

    Tangzhong coconut bread rolls step 6

  7. While the dough is fermenting, make the coconut filling: Pour the softened butter at room temperature and caster sugar into a small bowl

    Tangzhong coconut bread rolls step 7

  8. Beat evenly

    Tangzhong coconut bread rolls step 8

  9. Add eggs

    Tangzhong coconut bread rolls step 9

  10. Continue to beat evenly

    Tangzhong coconut bread rolls step 10

  11. Pour in grated coconut

    Tangzhong coconut bread rolls step 11

  12. Mix well and the coconut filling is ready

    Tangzhong coconut bread rolls step 12

  13. Take out the fermented dough

    Tangzhong coconut bread rolls step 13

  14. Knead evenly on the chopping board to release air

    Tangzhong coconut bread rolls step 14

  15. Divide the dough into 16 portions (actually use half the portion here)

    Tangzhong coconut bread rolls step 15

  16. Roll into balls and let rest for 10 minutes

    Tangzhong coconut bread rolls step 16

  17. Take a piece of relaxed dough and roll it into an oval shape

    Tangzhong coconut bread rolls step 17

  18. Turn it over and shape into a rectangle, and press the long bottom edge thin

    Tangzhong coconut bread rolls step 18

  19. Spread an appropriate amount of coconut filling on the dough

    Tangzhong coconut bread rolls step 19

  20. Then roll it into a cylinder shape and pinch to seal

    Tangzhong coconut bread rolls step 20

  21. Cut it lengthwise from the middle, be careful not to cut it completely, leaving one end connected

    Tangzhong coconut bread rolls step 21

  22. Roll the two halves together and pinch the ends together

    Tangzhong coconut bread rolls step 22

  23. Place the shaped dough into the prepared molds one by one, and place it in a warm and humid place for final fermentation

    Tangzhong coconut bread rolls step 23

  24. Fermentation completed

    Tangzhong coconut bread rolls step 24

  25. Brush a layer of egg wash on the surface

    Tangzhong coconut bread rolls step 25

  26. Then put the baking sheet into the middle and lower racks of the preheated oven, 180 degrees for about 20 minutes

    Tangzhong coconut bread rolls step 26

  27. Unmold immediately after taking it out of the oven, let it cool and store it in a sealed container

    Tangzhong coconut bread rolls step 27