Coconut roll(ye rong mian bao juan )

Coconut roll

Introduction:

"This coconut roll is a kind of bread that is often made at home. I love the coconut flavor very much, and it's Chinese style. It's still very soft the next day and the third day, so it's very popular with the whole family. Although it's often eaten up before the third day, ha ha. So this time, my husband said to make some bread, take a friend's home to drink tea to make tea, and preferred coconut rolls. But it used to be made into round rolls with round bread holders. This time, I just want to try this kind of long bread holder. My 30L oven can put down a few. What will it look like when it's baked? However, it's really ugly after the second serve. Maybe my technique is relatively unfamiliar. It's not good-looking when it's finished and it's not good-looking when it's baked. Fortunately, the taste is still soft and delicious. The recipe comes from round pig. Next time, you still have to use the round bread tray, which is more familiar and convenient. The 30L oven with a square baking tray, can only barely put down six long bread tray, try to put it directly on the baking net, you can also put eight, but more crowded. When he came out of the oven to air it to a low temperature, he was bagging. Xiao Yang just woke up and grabbed one and ate it. The other seven were not good-looking, so he had to pick up another one, six gave it away, and one made a snack for the two brothers at home. Ha ha ~ ~ this formula is a Chinese method, in which a is a kind of dough material, and B is the main dough material. "

Production steps:

Step 1: put material a into the inner barrel of the bread maker according to the sequence of liquid first and then powder, then dig a hole in the middle of the flour and put in yeast powder

Step 2: start the dough mixing procedure and close the procedure manually after kneading evenly without kneading to the film. I had the toaster running for about 10 minutes. Knead the cover of the toaster and let it ferment inside

Step 3: ferment to 2-2.5 times the size, and the medium dough is ready. Take out the exhaust

Step 4: in addition to the butter, put the B material into the inner barrel of the bread maker, and then tear the medium dough into small pieces and put them in together

Step 5: at the end of a dough mixing procedure, add butter and start another dough mixing procedure

Step 6: after 15 minutes of the second dough mixing procedure, I checked the dough and was able to pull out a large film, so I stopped the procedure manually and put the dough back into the barrel for fermentation

Step 7: ferment to 2-2.5 times the size, poke a small hole with your finger dipped in flour, do not retract, do not collapse, that is, the hair is good

Step 8: take out the exhaust, divide it into 8 equal parts, cover it with plastic film and relax for 10 minutes

Step 9: · coconut stuffing should be prepared in advance. It can be made when the medium dough is fermented. Please see the tips. The stuffing should be divided into 8 points as average as possible, and a little ball should be formed

Step 10: take a loose dough. Press flat

Step 11: pack in the coconut balls

Step 12: pack the tiger mouth tightly

Step 13: roll it into an oval shape, pay attention to the light, don't roll it out

Step 14: roll it into an oval shape, pay attention to the light, don't roll it out

Step 15: wipe a little flour on the surface to prevent sticking, fold it up in the down direction, and then cut it evenly with a scraper. Pay attention not to cut off the top

Step 16: open it again

Step 17: stack vertically

Step 18: hold both sides with both hands, twist and place them in the paper holder. Make all the dough in turn, put it into the oven, develop the ferment, put a plate of hot water at the bottom of the oven, ferment for 40 minutes, about 2-2.5 times the size

Step 19: take it out, brush a layer of egg liquid, preheat it in the oven at 180 degrees, put the bread germ into the oven, turn it to 165 degrees and bake it in the middle for 23 minutes

Step 20: out of the oven, air to a low temperature, then bag

Materials required:

A high gluten flour: 140g

A fine granulated sugar: 10g

A water: 50g

A eggs: 40g

A yeast powder: 1 / 2 tsp

B high gluten flour: 20g

B low gluten flour: 40g

B fine granulated sugar: 40g

B fine salt: 1 / 4 tsp

B milk powder: 1 tbsp

B water: 35g

B butter: 30g

Butter: 25g

Fine sugar: 20g

Whole egg: 25g

Coconut: 50g

Milk: 25g

Note: 1. The production of filling: butter cut into small pieces, soften at room temperature, add sugar until loose hair, 3-4 times to add the whole egg liquid, each time to stir evenly, egg liquid and butter thoroughly fusion, and then add the next egg liquid, and then add coconut, stir evenly, pour in milk to fully absorb water; 2. The main dough material of water to reserve 5-10 grams, depending on the situation Add, don't add at one time, it depends on the wet and soft condition of dough.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ye Rong Mian Bao Juan