Recipes

Hong Kong Cocktail Roll

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1,000 g Laucke Wallaby Flour 6¼ cups
20 g Instant dried Yeast 6⅔ tsp
230 g Caster Sugar 1 cup
330 g Water 1⅓ cup
70 g Fresh Milk ¼ cup
110 g Lard ½ cup
80 g Egg 1½ eggs
10 g Laucke Soft 1% Improver 4 tsp
FILLING
33 g Laucke Wallaby Flour ⅕ cup
36 g Milk Powder ¼ cup
100 g Caster Sugar ½ cup
83 g Salted Butter 5¾ tbsp
50 g Desiccated Coconut ½ cup
Few drops Vanilla Essence Few drops
33 g Cornflour ¼ cup

Method

  1. Filling

  2. Mix evenly to a soft dough, and refrigerate until hard.

  3. Dough

  4. Preheat oven to 200°C with steam.

  5. Mix 1 minute slow speed, then 9 minutes on high speed.

  6. Process as for instant dough. Eg; Mix, rest for 10 minutes, and weigh.

  7. Weigh 50 grams and shape into a ball, stand for 10 minutes, then roll out into a disk, approximately 100 mm.

  8. Cut the refrigerated filling into golf ball sized pieces, and wrap in the dough.

  9. Tray up the rolls with sealed edges down, allowing for space to rise during proofing, and proof for 30 minutes.

  10. Baking at 200°C with steam.

  11. Baking time 15 minutes.

  • Yeast Bread
  • Yield: 37 @ 50 grams
  • Bake for 15 minutes
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