Recipe: Coconut croissant with coconut roll

Home Cooking Recipe: Coconut croissant with coconut roll

Notes:

Super rich coconut with soft taste, favorite bread, no one. Golden horns, bite a big mouth, sweet coconut full, taste buds satisfied, sweep unpleasant (o^^o) ~ coconut milk instead of milk, a lot of coconut, the main rich coconut, proper private order, haha ​​^o ^

Ingredients:

Steps:

  1. Home Cooking Recipe: Put all the ingredients except the butter in the croissant dough into the bread machine box, select “Custom and Face” and knead the dough for 20 minutes.

    Put all the ingredients except the butter in the croissant dough into the bread machine box, select “Custom and Face” and knead the dough for 20 minutes.

  2. Home Cooking Recipe: At the end of step 1, place the butter into small pieces and place it in the bread machine box. Select “Customize and Face” and knead the dough for 30 minutes. After that, it was directly fermented in the box for 1 hour, and the dough was changed to 2-2.5 times.

    At the end of step 1, place the butter into small pieces and place it in the bread machine box. Select “Customize and Face” and knead the dough for 30 minutes. After that, it was directly fermented in the box for 1 hour, and the dough was changed to 2-2.5 times.

  3. Home Cooking Recipe: During the fermentation of the dough, make the coconut filling: heat the butter into a liquid by water, and then add the powdered sugar, coconut milk, egg liquid and coconut milk in order.

    During the fermentation of the dough, make the coconut filling: heat the butter into a liquid by water, and then add the powdered sugar, coconut milk, egg liquid and coconut milk in order.

  4. Home Cooking Recipe: The fermented dough was taken out, and the dough was manually vented and divided into 12 equal portions. Pour into a drop shape and cover the cling film for 15-20 minutes. Broken thoughts: Relaxation time is more beneficial to the dough shape, this step is essential.

    The fermented dough was taken out, and the dough was manually vented and divided into 12 equal portions. Pour into a drop shape and cover the cling film for 15-20 minutes. Broken thoughts: Relaxation time is more beneficial to the dough shape, this step is essential.

  5. Home Cooking Recipe: Take a dough and knead it into an isosceles triangle about 28cm long and 12cm wide. Note that the two sides are symmetrical. Apply 1/12 of the coconut filling thickly, pay attention to staying, or the coconut will run out.

    Take a dough and knead it into an isosceles triangle about 28cm long and 12cm wide. Note that the two sides are symmetrical. Apply 1/12 of the coconut filling thickly, pay attention to staying, or the coconut will run out.

  6. Home Cooking Recipe: Rolled up from the bottom up, the horns come out.

    Rolled up from the bottom up, the horns come out.

  7. Home Cooking Recipe: It can be slightly shaped and turned into a curved horn. This step can also be omitted.

    It can be slightly shaped and turned into a curved horn. This step can also be omitted.

  8. Home Cooking Recipe: Bake a thin layer of corn oil on the baking tray and set the horns. Put in the oven for secondary fermentation. Select the 'fermentation' program, 35 degrees, 35-45 minutes, 1.5-2 times the dough. Place a small bowl of hot water at the bottom of the oven to ensure humidity.

    Bake a thin layer of corn oil on the baking tray and set the horns. Put in the oven for secondary fermentation. Select the 'fermentation' program, 35 degrees, 35-45 minutes, 1.5-2 times the dough. Place a small bowl of hot water at the bottom of the oven to ensure humidity.

  9. Home Cooking Recipe: Take out the fermented dough and evenly brush a whole layer of egg with white sesame seeds. Preheat the oven, middle layer, 170 degrees, bake for 16-18 minutes, look at the different ovens. It smells like a full-bodied coconut.

    Take out the fermented dough and evenly brush a whole layer of egg with white sesame seeds. Preheat the oven, middle layer, 170 degrees, bake for 16-18 minutes, look at the different ovens. It smells like a full-bodied coconut.

  10. Home Cooking Recipe: Take out and let cool, make breakfast, afternoon tea is awesome~ Well, it’s better to eat cold.

    Take out and let cool, make breakfast, afternoon tea is awesome~ Well, it’s better to eat cold.

Tips:

1. If the coconut filling is done in advance, wrap it in plastic wrap to avoid over-drying. The moister coconut filling has a better taste. 2, when kneading the face and spreading the coconut, pay attention to the uniformity of the left and right sides, otherwise the horns on both sides will vary in size.


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