Description
Offer you a simple molding dough. Light, fluffy dough-based coconut milk is the result of my experiments for the disposal of residues - Asian cuisine quite often, coconut milk is out there almost anywhere, but a Bank never required, and in these muffins it at the time. The rolls have a rich, sweet, with a pleasant, faint coconut aftertaste.
Ingredients
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Coconut milk
200 мл
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Flour
500 г
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Chicken egg
1 шт
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Salt
1 ч. л.
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Sugar
75 г
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Vegetable oil
2 ст. л.
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Yeast
10 г
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Coconut shavings
-
Water
1 ст. л.
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Milk
Cooking
First, let us pour the yeast in the warm water and let them rise.
Mix flour, approached the yeast, sugar, salt, coconut milk, oil and egg. Knead well, using food processor or bread machine.
After 50-60 minutes, the dough abenaim, and leave for another 30 minutes.
Next, divide it into 10 parts and each part by 6.
Of which roll out to 6 flagella, of approximately 20 cm in length. Laid out crosswise in 3 pieces.
Half of the bottom part fold forward
The second half of the bottom part on top of the first.
Similarly, "zaplatim" those cords that we had from the top.
Now select all protruding ends and give the bun more round form.
Something like this. Before you gather all the ends, I turned the bun in his hand, put a teaspoon of sugar and close up the ends (well, we love sweeter).
Leave to rise for 20 minutes, grease with egg yolk or milk
Optionally sprinkle with coconut. Bake at 180 degrees for 12-18 minutes until Golden brown.
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