Coconut roll(ye rong juan er )

Coconut roll

Introduction:

"In our family, except noodles, the rest of the pasta are not very popular. The rare bean paste roll is very popular, so we made it again. This time, we changed it to coconut flavor. The color is more beautiful, and the taste is also very good. The improvement is that there is less sugar, and we can use coconut juice and noodles. The taste should be more mellow."

Production steps:

Step 1: a bowl of flour

Step 2: warm a bowl of water, put in a spoonful of sugar, the yeast dissolved in water, wait for the surface of fine bubbles

Step 3: slowly pour the yeast water into the flour bowl and stir while pouring

Step 4: flocculent

Step 5: knead into a smooth dough

Step 6: fermentation in the refrigerator overnight, although a little bigger, but no sour

Step 7: Sprinkle dry powder on the chopping board, take a dough and knead it smooth

Step 8: roll the dough into large slices

Step 9: spread the butter evenly, not too much, but it's better to spread it on the edges and corners

Step 10: Sprinkle coconut evenly

Step 11: slowly roll up the long strip from one side

Step 1: cut into 12 cm pieces

Step 13: erect the tablet and slightly round it

Step 14: flatten the preparation into a small round roll

Step 15: put a layer of oil on the bottom of the rice cooker, put in a small roll, and press the cook button

Step 16: jump to keep warm, turn over and press the cook button again

Step 17: jump to keep warm again, both sides are fried golden

Step 18: fresh out

Materials required:

Flour: right amount

Yeast: right amount

Coconut: right amount

Butter: moderate

Sugar: right amount

Note: coconut itself does not have any flavor, and noodles can be appropriate when adding sugar, or with milk, coconut juice and noodles, taste will be better

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ye Rong Juan Er