Mini Coconut Rolls

Overview

In fact, this is a really filling breakfast. For those of you who like to eat shredded coconut, you will love it even more. Maybe you will be frightened by these 20 steps. In fact, it is really not that difficult, but it is troublesome to write out each step. It is very coherent and not very troublesome to make. If you don’t believe it, try it.

Tags

• baking
• butter
• coconut
• condensed milk
• egg liquid
• egg yolk
• milk powder
• zhanyi bread flour
• zhanyi fine sugar
• zhanyi sugar powder
• zhanyi yeast
• salt
• water

Ingredients

Steps

1. 1 Coconut filling ingredients: butter: 15g, powdered sugar: 25g, milk powder: 10g, egg yolk 35g, coconut: 70g

   

2. 2 Medium-sized dough ingredients: Zhanyi bread flour: 180g, water: 108g, Zhanyi yeast: 3g

   

3. 3 Main dough ingredients: Zhanyi bread flour: 80g, Zhanyi fine sugar: 20g, salt: 3g, condensed milk: 50g, egg liquid: 25g, butter: 20g

   

4. 4 Preparation: First make the coconut filling, soften the butter naturally in the greenhouse, add sugar powder and milk powder, mix well with a silicone spatula, and then beat with an electric egg beater

   

5. 5 Add egg yolk and beat well to combine

   

6. 6 Pour in the grated coconut and mix well with a spatula

   

7. 7 Mix well and set aside for later use

   

8. 8 Then make medium-sized dough, first pour the yeast into water to dissolve

   

9. 9 Then pour the dissolved yeast water into the bread flour

   

10. 10 Knead the bread flour and yeast water into a dough

    

11. 11 Then make the main dough. Pour the bread flour, fine sugar and salt in the main dough on top of the Zhongzhong dough to cover the dough. Cover with plastic wrap and let the Zhongzhong dough ferment

    

12. 12 When the medium-sized dough has doubled in volume and is fluffy, pour in the egg liquid and condensed milk in the main dough and stir together

    

13. 13 Stir into a dough, then add butter softened under greenhouse conditions and stir together

    

14. 14 Stir until it reaches the expansion stage and you can pull out a fine film

    

15. 15 Take out the dough and put it into a ball on a silicone mat, cover it with plastic wrap and let it rest

    

16. 16 Let the fermentation rest until you stick some flour with your hands to poke a hole in the middle of the dough and it will not shrink back immediately

    

17. 17 Flatten the dough and use a rolling pin to roll it into a long thin sheet

    

18. 18 Spread the prepared coconut filling evenly on the dough sheet

    

19. 19 Roll it up from top to bottom and pinch the closing area

    

20. 20 With the seam facing down, use a dough cutter to divide it into 12 equal portions, each portion is about 50 grams each

    

21. 21 Put the cut dough into the mold with the cut side facing up, press it down with your hands, put it in the oven without turning on the heat, put a basin of hot water under the baking sheet, and turn off the oven for the second fermentation

    

22. 22 Ferment until the height of the mold, take it out, brush the surface with egg wash, and preheat the oven to 180 degrees

    

23. 23 Place in the middle rack of the oven and bake for about 12 minutes until the surface is golden brown. Take it out of the oven and cool it slightly before eating

    

24. 24 Done

    

25. 25 ..