Coconut bread rolls

Overview

How to cook Coconut bread rolls at home

Tags

• baking
• afternoon tea
• butter
• coconut
• condensed milk
• high powder
• milk powder
• white sugar
• whole egg liquid
• yeast powder
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients except butter into the dough mixing bucket and stir with chopsticks until they become flocculent (reserve 10g for adjustment)

   

2. 2 Install the mixing pin on the egg beater, insert it into the dough, and start kneading for about 10 minutes, taking a rest of 30 seconds to 1 minute every 2 minutes.

   

3. 3 Add softened butter and continue kneading the dough to the expansion stage

   

4. 4 .Check the membrane, you can make toast~, even when the machine was resting and used for 35 minutes, it was not kneading as fast as my hands~~

   

5. 5 Let the dough ferment until doubled in size

   

6. 6 Take out the fermented dough, knead it on the chopping board to remove the air, divide it into 2 parts, cover it with plastic wrap and let it rest for 15 minutes

   

7. 7 Roll the dough into a large piece and spread it with coconut mash. (Preparation of coconut mash: mix the ingredients and knead evenly)

   

8. 8 Roll up

   

9. 9 Flatten it slightly, cut it lengthwise into 3 parts with a knife, leave the top uncut, and braid it into 3 strands, scrape the scattered coconut to one side, and use

   

10. 10 Twist the braid and place it in a baking pan for the second fermentation

    

11. 11 Brush the fermented bread with egg wash and sprinkle with the coconut milk

    

12. 12 Place in the preheated oven, 180 degrees, middle rack, top and bottom, and bake for about 16 minutes.

    

13. 13 When the color reaches the desired level, remember to cover it with tin foil