Milk flavored coconut bread roll, once fermented, easy to leave the film, super fluffy, thick coconut and milk flavor.
Today, we make a milk flavored coconut bread roll. One fermentation is enough. It is made with Polish methods. It is easy to release the film and is extremely fluffy. The freshly baked bread is rich in coconut and milk flavor, satisfying in one mouthful.1. The water absorption of flour of different brands is different, and it can be increased or decreased according to the water absorption of flour.2. After the baking surface is colored, cover a piece of tin foil to prevent the surface from being too scorched.3. Sealed at room temperature for 3 days, quick frozen for a long time, sprayed on the surface after thawing, heated in an oven at 180 ℃ for about 3-5 minutes.
Step 1 . We make coconut paste filling materials. Take 60g milk and 50g salt free butter, and slowly heat them over low heat until the butter melts. Add 70g of white granulated sugar, stir until the white granulated sugar is completely melted and then leave the fire.
Step 2 . When the temperature is slightly cool, add 100g of the whole egg liquid and stir well.
Step 3 . Add 110g coconut paste.
Step 4 . Mix well and set aside for future use.
Step 5 . Then make Polish seed starter, mix 50g of high gluten flour, 50g of water and 0.5g of yeast until there is no dry powder. The room temperature is about 25 ℃, and the fermentation lasts for 3-4 hours. After fermentation, there are many small bubbles on the surface and many reticular pores in the internal tissue. There is no sour smell, and it is ready when it rises to 3-4 times the original size.
Step 6 . We then made the main dough, mixing 250g of high gluten flour, 30g of milk powder, 30g of white granulated sugar, 3g of salt and 4g of yeast. Then add Polish seed yeast, 1 egg, 50g milk, 60g light cream, and put them all together in the blender.
Step 7 . Stir for about 10 minutes. Mix the dough evenly. After the thick film is released, add 25g of room temperature softened salt free butter and continue to stir.
Step 8 . Stir for another 15 minutes or so, and you can start to cover the film.
Step 9 . Take out the dough and divide it evenly into 5 portions.
Step 10 . Rub round, wrap with plastic wrap, and relax for 10 minutes.
Step 11 . Take out the raw coconut paste, and divide it into 5 portions for standby.
Step 12 . Take a dough and roll it into rectangular slices.
Step 13 . Spread coconut paste evenly on 2/3 of the area.
Step 14 . First, make a three fold discount.
Step 15 . Make another three fold.
Step 16 . The four sides are tightened.
Step 17 . Roll out the whole dough a little longer.
Step 18 . Cut a knife in the middle.
Step 19 . Then fold and twist it into a fried dough twist shape, and squeeze it on both sides.
Step 20 . Each dough is processed in this way, and then arranged in a baking tray for fermentation.
Step 21 . The temperature of the oven is 35 ℃, and the humidity is 70-80%. A bowl of hot water in the oven can help the fermentation to 1.5 to 2 times larger.
Step 22 . After about 40-60 minutes of fermentation, take it out and coat it with a layer of egg liquid. Preheat the oven and put in the bread.
Step 23 . The oven is preheated at 170 ℃ in advance and baked for 20 minutes. Each oven has a temperature difference. The baking time should be adjusted according to the temperature of your own oven.
Step 24 . Creamy Coconut Rolls, complete
Step 25 . The Polish method is easy to release the membrane, which is super fluffy. One fermentation is enough.
Step 26 . Strong coconut and milk fragrance, a mouthful of satisfaction.
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