250 grams of high gluten flour

30 grams of fine sugar

Salt 2g

Yeast 3.5g.

40 grams of eggs

50 grams of cream

75 grams of milk

Butter 15g

Coconut stuffing

Coconut sauce 70g

40 grams of eggs

25 grams of fine sugar

Milk powder 15g

Butter10g

Caiweijia red baking tray 27.6x17.8cm.

How to make coconut rolls?

Knead all the materials except butter into smooth dough, add small pieces of butter and knead until the swelling stage, and put it in a warm and humid place for basic fermentation to double the size. The procedure of coconut roll 1 The butter is softened at room temperature, all the materials of coconut filling are mixed, and disposable gloves are put on to grasp it evenly for use. The practice of coconut roll Step 2 Roll the fermented dough into a rectangle with a width of about 36cm (you can lift the four corners by hand and the rectangle will come out) Step 3.

Spread the coconut stuffing evenly on the dough sheet, leaving about 1.5cm on the bottom edge and 1cm on the other three sides. How to make coconut rolls Step 4

After the coconut paste is paved, it is rolled up from top to bottom (starting from the long side) and divided into 12 equal parts on average. You can measure it with a ruler before engraving it. The fifth step of coconut roll

Cut with an oiled knife. How to make coconut rolls Step 6

Evenly put it in a baking tray and ferment it in a warm and humid place until it is twice as big. How to make coconut rolls Step 7

Brush a thin layer of egg liquid on the surface, put it in a preheated oven, bake at 170 degrees for about 20 minutes (there is a temperature difference between ovens, please adjust the time and temperature according to your oven's temper), and cover it with tin foil when the color is satisfactory.

Clean your mouth. The practice of small rolls

Cut it in the middle and cut the dough into two equal parts. The practice of small rolls

Put the cut face down into the mold. The practice of small rolls

Select the fermentation function in the oven for 35 degrees and 45 minutes, and put a bowl of warm water in the oven for the final fermentation. The practice of small rolls

Take it out after fermentation and coat it with egg liquid. (At the same time, the oven is preheated to 170℃).

Put it in the middle of the oven, heat it up and down and bake it for 22 minutes. (Cover bread with tin foil when baking until 15 minutes) The practice of small rolls

The soft roll is out!