Kids' favorite breakfast fast! The skin is soft and filling, and the milk is full of fragrance~

I've seen a lot of desiccated coconut bread, and today I share a new way to eat, sandwich the desiccated coconut into the steamed bun roll, full of layers of fillings, full of milky fragrance, and it's too suitable for breakfast~ Don't use water but milk to mix the noodles, roll out the kneaded dough into big slices, spread it with pre-adjusted coconut filling, roll it up and cut it into small pieces, ferment it and steam it to eat. The freshly baked coconut rolls are fluffy and soft, and the rising heat is full of strong milky flavor, and you can see the pale yellow coconut filling from the side, and the unique graininess and soft dough of the desiccated coconut are perfectly integrated with a bite, and the taste is super rich~

Ingredients

Desiccatedcoconut 70g

Eggyolk 3 piece

Butter 30g

Sugar 40g

Warmmilk 150g

Yeastpowder 3g

Glutenflour 250g

Cooking Instructions

Mix the desiccated coconut, egg yolk, butter and sugar to make a coconut filling for later use.
Add the yeast powder to the warm milk and stir to dissolve.
Pour in the flour and stir until flocculent.
Knead into a smooth dough.
Roll out large flakes into rectangular shapes.
Top with freshly prepared coconut filling.
It is not easy to fall off if it is compacted.
Roll it up from the side.
Cut to the right size.
Cover with plastic wrap and let rise until 1.5 times larger. (If the fermentation at room temperature is slow, you can put warm water at the bottom)
Microwave the water in a steamer and top with milk rolls.
Cover and place in the microwave.
Microwave for 3 minutes and 30 seconds. (Press start directly by time)

* Steamer method: Steam water for 12 minutes.
You can do more at a time, put it in the freezer, and take it as you eat~