Double temptation!! Creamy coconut roll(shuang zhong you huo nai xiang nong yu ye rong mian bao juan )

Double temptation!! Creamy coconut roll

Introduction:

"The rich milk fragrance and attractive coconut fragrance are really enjoyable, a delicious bread that can't be missed ~ ~"

Production steps:

Step 1: weigh all materials for standby

Step 2: as in all sweet bread processes, mix all dry ingredients, take half of warm water to fully dissolve the dry yeast, add it into the flour mixture, add the egg liquid and the remaining water, mix the dough until it is smooth, add butter when the gluten is formed, and continue to knead until the dough can be pulled out of the expansion stage of the film. For the first fermentation, about 28 degrees for about 1 hour.

Step 3: when fermenting dough, mix coconut, sugar powder, whole egg liquid and milk powder to make coconut stuffing.

Step 4: fully exhaust the fermented dough, divide it into 5 portions on average, and conduct the second fermentation for about 15 minutes.

Step 5: take a dough and roll it flat,

Step 6: put a coconut stuffing in the middle.

Step 7: pack the filling in

Step 8: seal and roll flat.

Step 9: draw a knife in the middle, don't cut it off

Step 10: fold it in half, roll it like a twist, and shape it

Step 11: (ignore my clumsy technique ~ ~ ~ ah ~ bread shaping is a long-term exercise course) roll it up and put it in the oven. Next, put a plate of boiling water, close the oven door, for the last fermentation, about 50 minutes.

Step 12: take out twice the size of the bread, brush the egg liquid, (this one is like that, ah ~ ~) and put it in the oven preheated 180 degrees, about 12 minutes, the surface is golden.

Materials required:

High flour: 120g

Butter: 30g

Salt: 1 / 2 teaspoon

Warm water: 80g

Whole milk powder: 10g

Sugar powder: 40g

Low powder: 30g

Fine granulated sugar: 18g

Yeast: 1 teaspoon

Whole egg liquid: 40g

Coconut: 70g

Notes: 1. After repeated research, when making the cheese, try to make the dough into a narrow oval at both ends, try not to be too wide, so that the bread roll will look better, or it will be the same as mine and like a bone..... 2. The dough of this sweet bread is soft, not easy to mix, at the beginning, we can use the method of kneading to knead the gluten.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Shuang Zhong You Huo Nai Xiang Nong Yu Ye Rong Mian Bao Juan