Homemade Recipe for Cranberry Coconut Roll
Coconut cream Bread How to make love at any cost, mix the coconut cream filling with Muscadine grapes, making the texture even more rich.
This time, the dough uses the "Love and Freedom" roux recipe (Rice flour : Water = 1:1), i.e., first mix 20g of rice flour with 20g of hot water evenly. This is called "gelatinization" Rice flour, this gelatinized dough is called roux. Adding an appropriate amount of roux can slightly delay the aging of the bread, making its structure even softer.
Ingredients Main ingredients: 230g Golden Rice Flour, 38g Roux, 110g Water, 25g Whole Egg Liquid, 3g Salt, 3g Yeast,Milk powder 12g, 35g Granulated Sugar,Butter 25g,
Powdered sugar (for filling ingredients) 50g,Egg Liquid (for filling ingredients) 50g, 85g Coconut Flakes (for filling ingredients), 50g Butter (for filling ingredients), 60g Muscadine Grapes (for filling ingredients), a little egg wash for brushing the surface Steps
1. First, make the roux by mixing 20g of rice flour with 20g of hot water together and mix evenly. Let it cool down and cover it with cling film before refrigerating overnight for use;
2. Prepare the coconut cream filling: soak muscadine grapes in water for half an hour, drain the water, then cut them into small pieces to prepare;
Buttershould be cut into small pieces and softened at room temperature first, then mixed with powdered sugar until it turns white, add egg liquid in three parts while stirring evenly each time until fully added, then mix with coconut flakes and finally add muscadine grapes, preparing it for use;
3. Apart from the butter, put all other ingredients of the dough into the bread machine mixing bowl and start the machine to knead until the surface of the dough is smooth and can stretch out a membrane that is slightly rough.
4. Add in the butter again, restart the machine and continue kneading until the dough can stretch out large sheets of thin membranes, entering the extended stage;
5. Round up into balls and cover with cling film for basic fermentation.
6. When the dough has fermented to 2.5 times its size, poke a hole in it with flour-dusted fingers; if the hole does not collapse when pressed, then it is done. Gently deflate the air from the dough, divide it into four equal parts, round them up and cover with cling film for rest.
7. After resting, take one of the dough balls and roll it out into a rectangular shape;
8. Spread the coconut cream filling evenly over it, leaving about 1cm blank at the bottom edge;
9. Roll it from top to bottom tightly, sealing the seam well; repeat this process with the remaining dough.
10. Cut each rolled dough in half along the center line without cutting through the base;
11. Fold the dough in half with the cut side facing up;
12. Place it into a mold.
13. Place the dough to ferment in a warm and humid environment (I placed it inside the oven, adding about 90-degree hot water that was not fully boiled in a cup, closing the door to generate heat and humidity; during colder winter months, if the water cools down, change it for fresh hot water;Oven) until double its size. Poke a hole with flour-dusted fingers into the dough; if the hole does not collapse when pressed, then it is done.
14. Brush a thin layer of egg wash on the surface (Note: I used two ovens, one for fermentation and one for baking; if you only have one oven, take the dough out to preheat the oven during fermentation so that the dough does not over-ferment, especially in summer; be mindful of the timing).
15. Preheat the oven to 180 degrees Celsius, put the dough into the middle layer and bake for about 25 minutes at 180 degrees Celsius.
16. After baking, remove it immediately from the mold, place on a cooling rack to cool down before eating.
Tips
The absorption of water by different brands of flour varies;Winter and summer have differences in flour absorption;Hand kneading and machine kneading also differ in terms of water absorption. Therefore, the amount of water should be adjusted according to the softness and hardness of the dough.
