Yogurt and coconut rolls

Overview

Of all the coconut breads I have made, this one is my favorite because it has the richest coconut flavor! Every time it bakes, the house is filled with the alluring coconut fragrance, making people salivate!

Tags

• baking
• afternoon tea
• students
• butter
• coconut
• egg
• high gluten flour
• milk powder
• white sugar
• yeast
• yogurt
• salt

Ingredients

Steps

1. 1 Make the filling first: put all the ingredients (softened butter, white sugar, milk powder, coconut and eggs) into a small basin, stir evenly and set aside.

   

2. 2 Make the bread again: Put the ingredients except butter into the bread barrel. The order is liquid (yoghurt, eggs) first, then salt and sugar in the diagonal corners, then pour in flour, and finally dig a small hole on the top of the flour and add yeast. Start a dough kneading program and knead the dough for 20 minutes.

   

3. 3 Add room temperature softened butter to the dough, start another kneading program (30 minutes), and continue kneading until the dough is fully expanded.

   

4. 4 The kneaded dough is fermented for the first time in the bread barrel. It will take about 30 to 45 minutes to ferment until it has doubled in size. Use your fingers to poke a hole in the dough until it does not shrink or collapse.

   

5. 5 Pour out the fermented dough to deflate, then divide into 6 equal parts, cover with plastic wrap and let rest for a few minutes.

   

6. 6 Take a piece of relaxed dough and roll it into a rectangular shape. Spread the coconut filling evenly, leaving a little space on top.

   

7. 7 Roll up the dough from bottom to top and press the edge. Use a plastic cutting board to cut the dough roll down the middle and divide it into two halves.

   

8. 8 Take one of the bread rolls, with the incision facing up, cut out six notches with scissors, shape it into a flower shape, and place it into the mold.

   

9. 9 Use the same method to make all the bread rolls, and put them all in the mold for the second fermentation.

   

10. 10 Let the bread embryo ferment until the mold is full, brush it with a thin layer of egg wash, put it in the middle rack of a preheated oven at 170°C, and bake for 25 minutes.

    

11. 11 After roasting, take it out and let it cool, then you can enjoy it carefully!