The aroma of coconut overflows, filling the room with fragrance. It’s soft, delicious and easy to make.
Ingredients
- High gluten powder 250g
- Salt 3 grams
- white sugar 40g
- milk powder 10 grams
- fresh yeast 7.5 grams
- whole egg liquid 50 grams
- Light cream 50 grams
- milk 115 grams
- butter 7.5 grams
Coconut glaze
- egg liquid 20 grams
- white sugar 10 grams
- Corn oil 40g
- milk powder 2.5 grams
- Coconut 10 grams
Instructions
- Add all the ingredients except butter to the dough bucket. No amount of liquid was reserved this time. The dough was beaten for nearly 12 minutes before it took shape (the dough was a bit sticky, and the bowl was scraped three times during the process). Beat until it looks like a rough film, then add butter and beat until it becomes a thin film. The dough temperature Control it below 26 degrees.
- Cover the dough with plastic wrap and let it ferment until it has doubled in size. During the fermentation period, make the coconut glaze. Mix the egg liquid + coconut + white sugar + milk powder + corn oil until evenly mixed and set aside.
- Divide the dough into 6 pieces, each about 85 grams, roll into a round shape and rest for 20 minutes, then roll it out flat and roll it up from top to bottom.
- Carry out secondary fermentation at 35 degrees for about half an hour, cut a hole in the middle and squeeze on the coconut paste.
- Preheat the oven to 180 degrees and 160 degrees for 18 minutes, then hot air to 210 degrees for 5 minutes (the temperature is for reference only), take out the oven, remove from the mold, cool, and bag
