香兰椰丝绒线球面包 (Pandan Wool Roll Bread with Grated coconut)

《香兰椰丝毛线球面包》

严峻的疫情，

动荡不安的社会，

甚至离世的亲友，

有点揪心。

与其埋怨，责怪，无补于事。

不如守好自己，

减少负面的数据。

除了走入大自然，

烘焙的过程，，

也是调剂心情的选择。

将部分鲜奶油换上椰奶，

再把椰糖椰丝替代蔓越莓内馅，

最后再让它披上迷人的香兰绿衣裳。

感觉像是把一个充满奶气的洋妞，

变成一个椰子香气的南海姑娘！

呵。。。呵。。。。想象力丰富的安迪😆😆😆

香兰椰丝绒线球面包

8" 圆形烤模

材料 :
温奶 30ml
即溶酵母 3g
浓缩香兰汁 30ml
高筋面粉 300g
海盐 5g
细砂糖 30g
全蛋 1个 或 55g
动物性鲜奶油 50 ml
椰奶 60ml

内馅：
鲜椰丝 100克
马六甲椰糖 200克，剁碎
香兰叶 2叶
少许盐


做法 ：
1. 将温奶和即溶酵母搅拌均匀，置旁待用。

2. 将高筋面粉，海盐和细砂糖倒入搅拌盆，拌匀。

3. 倒入动物性鲜奶油，香兰汁，鸡蛋和做法(1)的酵母温奶液，驱动面团搅拌机，中速搅拌成顺滑的面团。盖上保鲜膜，休面60分钟或发至双倍大。

4. 在一个小煲内，放入鲜椰丝和香兰叶，小火翻炒至微干芳香，加入椰糖碎，翻炒均匀，调入适量的盐，铲起，置旁待用。

5. 8"圆形烤模涂上一层油，底面铺上油纸备用。

6. 工作台上，撒些面粉，将发酵好的面团分割成5等份。每份搓成球状，盖上保鲜膜，休面10分钟。

7. 取一份小面团，压扁，以擀面棍擀成椭圆形，用刮板将一半的体积切割成丝状。另一半舀入1汤匙椰丝内馅，左右两边面团向中间裹，然后卷起来，成毛线球状。将之排放到烤模里。重复同样步骤，直到完成所有面团。盖上保鲜膜，进行 最后发酵约40分钟或双倍大。

8. 表层涂上牛奶液，送进预热烤香190'C 烤约20分钟或呈金黄色即可。

取一份小面团，压扁，以擀面棍擀成椭圆形，用刮板将一半的体积切割成丝状。另一半舀入1汤匙椰丝内馅，左右两边面团向中间裹，然后卷起来，成毛线球状。

排放到烤模里, 盖上保鲜膜，进行 最后发酵约40分钟或双倍大。 

Pandan Wool Roll Bread with Grated coconut)
8" round baking tin

Ingredients :
Lukewarm milk 30ml
Instant yeast 3g
Concetrate pandan juice 30ml
Bread flour 300g
Sea salt 5g
Sugar 30g
Whole egg 1 or 55g
Whipping cream 50 ml
Coconut milk 60ml

Filling :
Grated coconut 100g
Gula Melaka/palm sugar 200g, chopped
Panda leaf 2
Some salt

Method ：
1. Mix in the instant yeast into warm milk,set aside.

2. Pour the bread flour, sea salt and sugar into mixing bowal, stir evenly.

3. Pour in whipping cream, pandan juice, egg and the instant yeast milk (step 1), knead the mixture with medium speed until become smooth and pliable dough. Cover with cling wrap and rest for 60 minutes or until double the size.

4. In a small pot, stir - fry grated coconut and pandan leaves with low flame until a bit dry. Add in chopped palm sugar, stir evenly, season with some salt to your liking. Dish out and set aside.

5. Grease the 8" round baking tin and line the base with paper.

6. On the working desk, scatter some flour, divide the proofed dough into 5 equal portion.
Roll the small dough into ball, cover with cling wrap and rest for 10 minutes.

7. Take one small dough, flatten it, use rolling pin to roll it in into oval shape. Use scraper cut lines at half of the dough. Scoop i Tbsp grated coconut filling on the other half of the dough. Wrap both sides of the dough inward and roll it into wool roll shape.

8. Arrange the wool roll bun along the baking tin. Repeat same steps until finish all the small doughs. Cover with cling wrap and rest for final proofing about 40 minutes or until double the size.

9. Brush the surface with milk, bake with preheated oven at 190' C for 20 minutes or until golden brown color.

其实。。。。。

面包体松软，翠绿充满香兰味，

椰糖椰丝内馅，香甜美味，

整体来说，充满南洋风味，

好好吃！！！

@@@@@ Enjoy ! @@@@@