Desiccated coconut rolls are incomparably soft without fermentation and only once relaxed! It doesn't harden overnight and tastes better than bread

Flower rolls are one of the staple foods often eaten at home, in order to cater to the taste of my family, I have made no less than ten flavors of flower rolls, including meat flower rolls, black sesame flower rolls, sesame sauce flower rolls, oil and salt flower rolls, chive flower rolls, ham flower rolls, spicy flower rolls...... Wait a minute. The coconut paste shared today is different from the past, and the traditional flower roll is very different in taste, the coconut filling is rich in coconut fragrance, very sweet, it tastes the same as the coconut filling used to make coconut bread, the flower roll embryo tastes very soft, and the coconut roll tastes very similar to coconut bread on the whole, except that one is steamed and the other is baked, but it is much simpler to make, and it saves much more time. If you don't have an oven, you can try steaming, for children who don't like to eat staple food, the coconut flower roll shared today is really suitable, and the method does not need to be fermented, as long as it is relaxed for 20 minutes after the shaping is completed, it can be steamed in the pot, so that the practice of not fermenting the dough in advance can be eaten at any time if you want to, it is highly recommended to try!

Ingredients

Dough:all-purposeflour 300 g

salt 2 g

sugar 5 g

yeastpowder 3 g

warmwater 170 g

Filling:gratedcoconut 50 g

egg 45 g

sugar 20 g

cornoil 15 g

driedcranberries 5 g

Cooking Instructions

Let's make the coconut filling first, because this coconut flower roll does not need to be fermented, so the filling should be prepared in advance, put the desiccated coconut, eggs, dried cranberries, corn oil, and sugar into a basin, stir evenly and set aside
To make the dough, put the all-purpose flour into a basin, add sugar and salt and stir well, add yeast powder in warm water below 40 degrees and stir until melted, pour yeast water into the flour, and stir while pouring
Stir the flour into a flocculent shape and knead it into a dough, it doesn't matter if the dough is not smooth, cover the surface with plastic wrap and let it stand for five minutes
After standing and kneading again, you can easily get a smooth dough, let it stand for five minutes again, knead it again, and the dough can be kneaded three times before use
Knead the dough for the last time and roll it out directly, roll out a rectangular thin dough sheet, spread the coconut filling evenly on the dough sheet, as shown in the figure, the dough sheet is folded from top to bottom to the middle, and then from bottom to top to middle, then folded in half, cut into 2-3 cm wide segments, and put together in pairs
In the middle, use chopsticks to press down to touch the bottom, pick up both ends and fold down, knead at the bottom, and a flower roll embryo is made
Recipe: I made seven desiccated coconut flower rolls, put the raw embryos of the flower rolls into the steamer, let them stand for 20 minutes, select the "bun" function, and set the time for 15 minutes
It's time to get out of the pot
The coconut aroma is rich, soft and sweet, and it is really super delicious!