Milky coconut bread rolls, single fermentation, easy to form a membrane, super fluffy, rich coconut and milky flavor.

We are making the coconut filling. Take 60 grams of milk and 50 grams of unsalted butter, and heat over low heat until the butter melts. Then add 70 grams of granulated sugar, stir until the sugar is completely dissolved, and remove from heat.

After the temperature has cooled down a little, add 100 grams of whole egg liquid and mix well.

Then add 110 grams of desiccated coconut.

Mix well and set aside.

Next, make the Polish starter by mixing 50g of high-gluten flour, 50g of water, and 0.5g of yeast until there is no dry flour. Let it ferment at around 25°C for 3-4 hours. The fermentation is done when the surface has many small bubbles, the interior has many net-like air holes, there is no sour smell, and it has risen to 3-4 times its original size.

We continue making the main dough by first mixing 250g of high-gluten flour, 30g of milk powder, 30g of granulated sugar, 3g of salt, and 4g of yeast evenly. Then add the Polish starter, 1 egg, 50g of milk, and 60g of cream, and put everything together into the mixer.

Stir for about 10 minutes until the dough is well mixed and forms a rough film, then add 25 grams of unsalted butter softened at room temperature and continue stirring.

Stir for about another 15 minutes, and the glove film will form.

Take out the dough and divide it evenly into 5 portions.

After rolling into a ball, wrap it in plastic wrap and let it rest for 10 minutes.

Take out the coconut mixture you just made and divide it evenly into 5 portions for later use.

Take a piece of dough and roll it into a thin rectangular sheet.

Spread shredded coconut evenly over two-thirds of the surface.

First, fold it in thirds.

Fold it again and again.

Tighten the edges.

Roll the entire piece of dough a little longer.

Cut a slit in the middle.

Then twist them together into a braided shape, and pinch the ends tightly.

Handle each dough in this way, then arrange them in the baking tray for fermentation.

Set the oven temperature to 35°C, humidity to 70-80%, and place a bowl of hot water in the oven to help it ferment to 1.5 to 2 times its original size.

Ferment for about 40-60 minutes, then take it out and brush a layer of egg wash. After preheating the oven, put the bread in.

Preheat the oven to 170°C, bake for 20 minutes. Since ovens vary in temperature, the baking time needs to be slightly adjusted according to your own oven's characteristics.

Milky coconut bread rolls, done O(∩_∩)O

Using the Polish sponge method, it easily forms a membranous, super fluffy texture, and a single fermentation is enough.

Rich coconut and creamy milk flavor, satisfying with every bite.