Coconut flavored bread rolls, easy to make, soft and delicate in the mouth, full of coconut aroma, and have an excellent texture.

Name: Coconut flavored bread rolls, easy to make, soft and delicate in the mouth, full of coconut aroma, and have an excellent texture.
Yield: 4 servings
Cuisine: Baking
Ingredients: 270 g High-gluten flour; 50 g white sugar; 1 g Salt; 3 g Yeast; 230 g Coconut milk; 50 g Clear water; 20 g Coconut oil; 4 g Cornstarch; 10 g Hot milk; 4 g Matcha powder; to taste Desiccated coconut

A homemade recipe for Coconut flavored bread rolls, combining high-gluten flour, white sugar and salt; baked until light, fluffy and golden. Follow the steps for the best results.

0 minNewMedium Baking Bake Sweet

Instructions

1
First, take 270 grams of bread flour, 25 grams of white sugar, 1 gram of salt, and 3 grams of yeast, put them all into the bread machine, and mix evenly.
2
Then add 130g of coconut milk, 50g of water, and 20g of coconut oil.
3
Start the mixing mode and knead until the dough forms a gluten film.
4
While kneading the dough, add 10 grams of hot milk to 4 grams of matcha powder and mix into a paste for later use.
5
After the dough has developed a gluten film, divide it evenly into 2 portions.
6
Slightly knead the dough into a round shape, then place it in a bowl and cover it with plastic wrap. Let it rise until it doubles in size.
7
Take another dough and add the matcha paste prepared earlier.
8
Continue kneading until the color is uniform.
9
Gently shape the matcha dough into a round, place it in a bowl, cover it with plastic wrap, and let it rise until it doubles in size.
10
Take out the 2 fermented doughs.
11
Release some air.
12
Divide each evenly into three small dough portions. Roll the small dough portions into balls.
13
Cover with plastic wrap and let it rest for 15 minutes.
14
Take a well-rested dough and roll it out into the shape of a duck tongue.
15
Slowly roll it up from one side, forming a long strip.
16
Make a cut in the middle.
17
Place them separately into paper cup molds.
18
Do not turn on the oven. Put the prepared bread inside to continue the second fermentation at a temperature of 30°C. The humidity should be 70%. Place two bowls of hot water in the oven to help with fermentation.
19
While it is fermenting, let's prepare the coconut milk mixture: 100 grams of coconut milk, 25 grams of granulated sugar, and 4 grams of cornstarch, mixed evenly and set aside.
20
Take out the fermented dough and pour in the coconut milk separately.
21
Sprinkle another layer of shredded coconut on the surface.
22
Preheat the oven to 180°C and bake for 15-18 minutes. In the last five minutes, cover with aluminum foil depending on the situation.
23
Coconut-flavored bread rolls, done O(∩_∩)O
24
Simple to make, soft and delicate in texture
25
Full of coconut fragrance, with an excellent taste.
26
After the coconut milk at the bottom blends with the bread, the taste is super amazing!!!