French cuisine

Coconut Roast Bag with Milk Flavor

In order to let the daughter who came back from running eat soft and delicious bread with appropriate temperature, she would have good noodles on her head and at night. She got up at 5:30 in the morning to exhaust, shape and second hair. She was still in a hurry, her bread fell and her hands were scalded. It was really annoying. But my husband ate two large pieces of bread in one breath, saying that it was the best bread he had ever eaten in his life. Although he knew he was making me happy, his heart was still sweet. The so-called love is to let their loved ones eat food full of my love, if his stomach, warm his heart.

Food Material List

  • 1 Bread body
  • 2 High gluten powder 120g
  • 3 Low gluten powder 30g
  • 4 Whole egg juice 50g
  • 5 Medium dough 83g
  • 6 milk 50g
  • 7 salt 1.5g
  • 8 sugar 30g
  • 9 yeast 1g
  • 10 butter 20g
  • 11 Coconut stuffing
  • 12 butter 17g
  • 13 Coconut meat powder 30g
  • 14 Whole egg juice 15g
  • 15 milk 15g
  • 16 Whole egg liquid (for brushing) 20g

Operational steps

  • 1 Tear the medium-sized dough into pieces and put it in the mixer with flour, salt, eggs, milk and yeast. Pay attention to the fact that salt and yeast do not touch each other.
    Coconut Roast Bag
  • 2 The chef kneaded the noodles in the middle of the machine for about 10 minutes until the dough came out. Add butter and knead the noodles for 5 minutes. The glove film is visible.
    Coconut Roast Bag
  • 3 The kneaded dough is covered with a fresh-keeping film and fermented for 10 hours in a refrigerator at 4 degrees Celsius.
    Coconut Roast Bag
  • 4 The fermented dough is twice the size of the original dough.
    Coconut Roast Bag
  • 5 When the dough is finished, coconut filling can be made, butter and sugar can be stirred evenly.
    Coconut Roast Bag
  • 6 Add milk and mix well, then add egg juice separately. Finally, add the coconut and mix. Cooked coconut fillings are also refrigerated overnight.
    Coconut Roast Bag
  • 7 Fermented dough exhausted the air, covered with fresh-keeping film to wake up for 10 minutes, so that the dough fully relaxed and divided into two parts, each weight of about 183 grams.
    Coconut Roast Bag
  • 8 A piece of dough is rolled into a disc 20 cm in diameter.
    Coconut Roast Bag
  • 9 Spread coconut filling evenly over the wafer. Roll the other dough into a 20 cm diameter disc.
    Coconut Roast Bag
  • 10 The second piece is covered with coconut paste and the bread germ is slightly tidied.
    Coconut Roast Bag
  • 11 Use a sharp knife to cut four knives evenly in the middle of the cake, so that the dough can be evenly divided into eight parts.
    Coconut Roast Bag
  • 12 Cut one more knife in the middle of each piece. Dont cut off the front triangle tip. Then take the cut part back from the incision with the tip. Every copy is so organized. After finishing, put in the 8-inch cake mould, and finally put in the oven to set the temperature of 35 degrees for secondary fermentation.
    Coconut Roast Bag
  • 13 After fermentation to 1.5 times the original volume, brush the egg liquid on the surface.
    Coconut Roast Bag
  • 14 Preheat the oven 180 degrees and bake for 15 minutes.
    Coconut Roast Bag
  • 15 After baking, let the bread cool down for fifteen minutes, then cut it into eight portions according to the shape before eating.
    Coconut Roast Bag
  • 16 Writing production steps
    Coconut Roast Bag

Leave a Reply

Your email address will not be published. Required fields are marked *