Coconut flower roll

2024-07-02 00:39:01  Views 2 Comments 0

Ingredients

Self-rising flour ( 1000 g )
Coconut ( 80g )
Warm water ( 550g )

Coconut flower roll Method

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    1. Prepare the required ingredients, coconut filling How to do it, in my last recipe.

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    2.Take a piece of plastic wrap, place the coconut filling on the plastic wrap, and put the other side of the plastic wrap Flip one end over the coconut filling, use a rolling pin to roll the coconut filling into thin slices and set aside.

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    3. Slowly add warm water to the basin and mix the flour into larger pieces..

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    4.Use a plate, cover the basin and let it sit for 20 minutes.When the flour and water are fully mixed together, the next step of kneading the dough will be easier.

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    5.That's it, just put the basin aside.

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    6. Knead the dough together in a basin and move to a silicone mat for kneading.This is what it looks like in the beginning, the surface of the dough is not too smooth.

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    7.Knead repeatedly for a while until the dough becomes smoother, then it is ready.

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    8.Put it in a basin and seal it with plastic wrap.

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    9.Before sealing the plastic wrap, make sure the surface and basin are as shiny as possible.

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    10.Put it in the oven and use the "fermentation" function to ferment for 40 minutes.

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    11. When the volume of the dough is doubled, it will be ready.

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    12. Take out the dough, knead it thoroughly and deflate it, and divide it into two pieces.Cover a piece of dough with plastic wrap and set aside.

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    13. Roll a piece of dough into a rectangular shape.

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    14. Peel off the plastic wrap on the thinly rolled coconut, slowly lift it up, and cover it On the dough sheet.Then remove the plastic wrap.

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    15. Fold the two long sides of the dough piece toward the middle.

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    16. Overlap the dough pieces together and divide them into 6 pieces with a knife.

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    17.Take a dose, use chopsticks to press it along the direction of the knife edge.

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    18.Pinch the two ends together, then push the two ends downwards Pinch, pinch together at the bottom of the flower roll.

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    19.This is the kneaded Hanamaki! The appearance is uneven and not pretty, and needs some work.

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    20. Place the prepared flower rolls in the steamer, cover them and let them ferment for the second time.

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    21. After the second fermentation, cover the lid and turn on the heat.After the water boils, steam for 15 minutes.

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    22. After 15 minutes, I opened the lid and a strong coconut fragrance hit my nose.

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    23. Take a photo, it’s beautiful!

Tips

Prepare the coconut filling in advance so you won't feel rushed.When steaming steamed buns, you must knead the dough smooth and fine, so that the finished product will be soft and delicious.

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