Little Coconut Rolls 小椰圈
Автор: Victoria Canteen 維記食堂
Загружено: 2025-05-03
Просмотров: 52
Ingredients:
Bread Portion:
Bread flour, 350 g
Water, 220 ml
Yeast, 5 g
Sugar, 5 g
Salt, 3 g
Softened butter, 20 g
A little egg wash (for brushing the bread surface)
Coconut Filling Portion:
Desiccated coconut, 50 g
Sugar, 30 g
Softened butter, 20 g
Egg, 10 g
Milk, 30 ml
Tips:
Preheat the oven first.
Every oven’s heat is different—adjust the temperature and baking time as needed.
Water amount depends on weather humidity and the flour’s absorbency—tweak it accordingly.
Fermentation time varies with temperature. In cold, dry weather, put the dough in an unheated oven with a small bowl of hot water nearby to boost warmth and moisture.
The second egg wash is to get that extra golden shine on the bread.
材料:
麵包部份:
高筋麵粉 350克
水 220毫升
酵母 5克
砂糖 5克
鹽 3克
軟化牛油 20克
蛋汁少許 (掃麵包面用)
椰絲餡部份:
椰絲 50克
糖 30克
軟化牛油20克
雞蛋 10克
奶30毫升
貼士:
*焗爐要預熱
*每個焗爐火候不同 溫度和烘焙時間要作出適當調整
*水量因應天氣濕度 和麵粉吸水能力而調節
*發酵時間 因應溫度調節 天氣冷及乾燥時 麵團放入(沒有開動的)焗爐內發酵鬆弛 放1小碗熱水在旁邊 增加溫度和濕度
*掃上第2次蛋汁 目的是使麵包焗出更金黃色
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