Raisin Coconut Roll

The practice of raisin coconut roll

Ingredients:

Dough material: (7 inch hollow round die 2)
High-gluten flour400 grams
yeast5 grams
White sugar60 grams
salt4 grams
egg50g
waterAbout 210 grams
milk powder20 grams
butter40 grams
Coconut filling:
Coconut100 g
Powdered sugar50g
Whole egg liquid50g
milk powder20 grams
raisinModerate amount

The practice of 'raisin coconut roll'

  1. Mix all the ingredients needed for the coconut filling, add the soft raisins and mix well.

    The practice of raisin coconut bread rolls Step 1
  2. Put all the dough materials except butter into the bread machine and mix well. Then add the butter and continue to stir into a smooth and stretchable dough for basic fermentation. The dough should be sent 2 to 2.5 times larger.

    The practice of raisin coconut bread rolls Step 2
  3. The fermented dough was taken out and vented, and divided into 2 portions, rounded, covered with a plastic wrap, and allowed to stand for 15 minutes. Then knead the dough into a rectangular shape and evenly spread the coconut filling.

    The practice of raisin coconut bread rolls Step 3
  4. The dough piece is rolled up tightly from the long direction, and is evenly divided into 6 sections, placed in a hollow mold (the mold is previously coated with oil to facilitate demolding), and placed in a warm and humid place for secondary fermentation.

    The practice of raisin coconut bread rolls Step 4
  5. The dough that has been fermented twice is brushed with a layer of egg liquid, placed in an oven preheated to 175 degrees, and baked for about 25 minutes until the surface is golden.

    The practice of raisin coconut bread rolls Step 5
  6. Freshly baked, full of bread and bread -

    The practice of raisin coconut bread rolls Step 6

Related classification

Look Around