【Guangdong】Coconut bread rolls

Overview

Every baking enthusiast will make some bread, whether it is simple or complex, the making of bread is always inseparable from the process of kneading, fermentation and baking. Watching the dough ferment and grow, the prototype of the freshly made bread, and the mature and fragrant bread in the oven are all a joyful process. Serving size: 12 cups of square bread baking pan. Baking: middle rack of the oven, heat up and down at 180 degrees for 20 minutes

Tags

• baking
• butter
• clear water
• coconut
• high gluten flour
• milk powder
• whole egg liquid
• yeast
• fine sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Put 300 grams of high-gluten flour, 25 grams of fine sugar, 15 grams of milk powder, 4 grams of yeast, 3 grams of salt, 15 grams of liquid whole eggs, and 180 grams of water into the bread machine in the order of liquid first and then solid, and start the kneading process. This time I used the Imix program of the Petri PE8500W bread machine. Knead until the end of the program and add 20 grams of butter.

   

2. 2 Start the IMix program of the bread machine again and adjust the time to 30 minutes until the dough can pull out the film and the edges of the tear are roughly smooth.

   

3. 3 Take out the mixing knife, form the dough into a ball, put it into the bread machine, and use the yogurt fermentation program to ferment until the dough doubles in size, about 1.5 hours.

   

4. 4 Take out the fermented dough and deflate it.

   

5. 5 Divide into two equal portions, roll each into a ball, cover with plastic wrap and let rest for 20 minutes.

   

6. 6 Make the coconut filling: soften 25 grams of butter, add 25 grams of powdered sugar, and beat evenly. Add 25 grams of whole egg liquid in 3 batches and beat until completely combined.

   

7. 7 Add 50 grams of grated coconut to step 6, mix well to form coconut filling, set aside.

   

8. 8 After the dough has rested, roll it out into a rectangle about 25 cm long and 15 cm wide.

   

9. 9 Put the coconut filling evenly, taking care not to place filling on the closing end, roll up and divide into 6 parts (the two doughs are divided into 12 parts in total).

   

10. 10 Place the cut side up into the mold.

    

11. 11 Place in a warm place for secondary fermentation, about 1 to 2 hours.

    

12. 12 Preheat the oven to 180 degrees for 5 minutes, place in the middle layer, and bake for 20 minutes until the surface is golden brown and the aroma comes out of the oven.

    

13. 13 The mold is non-stick and can be released by turning it upside down.