Coconut Rolled Bread

Overview

Super fragrant bread, don’t miss it if you love coconut. Changdibao's manCRTF32K oven produces even colors, and the finished product is golden and super attractive.

Tags

• baking
• breakfast
• cake flour
• coconut filling
• egg liquid
• high powder
• milk powder
• soup type: high powder
• soup type: water
• sugar
• tangzhong
• unsalted butter
• yeast
• water

Ingredients

Steps

1. 1 First make the filling (30 grams of unsalted butter, 30 grams of sugar, 30 grams of egg liquid, 80 grams of shredded coconut, 15 grams of milk, and 15 grams of milk powder). Add powdered sugar to the softened butter and beat until the butter turns white and the powdered sugar is completely melted;

   

2. 2 Add whole eggs one at a time and beat until fluffy;

   

3. 3 Add grated coconut, milk powder and milk, mix well and refrigerate for more than 30 minutes;

   

4. 4 Make soup. Sift 40 grams of high-quality flour, add 200 grams of water, stir until there are no particles, and heat over low heat until the traces of egg whipping do not disappear. Cover with plastic wrap and let cool for later use;

   

5. 5 Knead the dough ingredients using the post-oil method until they expand, then leave them in a warm place to ferment until doubled in size;

   

6. 6 Divide the fermented dough into 8 pieces of 50g each and 2 pieces of 80g each, cover with plastic wrap and let rest for 15 minutes;

   

7. 7 Roll each portion of 50 grams of dough into an oval and spread the filling;

   

8. 8 Roll up from top to bottom;

   

9. 9 Cut from the middle without cutting off the top;

   

10. 10 With the cut side facing up, roll up both sides and pinch the ends tightly; I made the other two equal portions of dough into heart-shaped coconut bread;

    

11. 11 Put the second round into the mold;

    

12. 12 Second serve completed

    

13. 13 Place in the preheated Changdi BakemanCRTF32K oven at 170 degrees for 25 minutes.