Tago Wafers Rolls(260g x3 Pack) (Coconut)

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Whisk together the warm butter, coconut, sugar, egg whites, flour, salt and rum in a medium bowl until well combined. Let rest for 10 minutes.

When spreading the filling, make sure to leave 1-2 inches free on the edges; otherwise, you will have a mess to clean when rolling up into a log. Salt - The salt in the coconut filing is very important as it really makes a difference to the taste, so do not skip the salt. The best pan to use: I prefer a 9×13-inch metal pan because it will bake them evenly. Avoid ceramic pans that can take longer to bake them through. All-purpose flour + salt - salt is best mixed with flour before being added to the yeast. It should not be added directly to the the yeast as it can kill the yeast. Use fine salt.

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To test if the dough is well kneaded, use the windowpane test. Take some dough and stretch it gently with your hands until it forms a thin film (almost see through). If you can form the film without the dough tearing, the dough is well kneaded. Grease and line with parchment paper a 13” x 9” rectangular baking pan. Arrange the coconut rolls into the pan in a single layer, keeping them about at least 1-inch apart. Brush the remaining melted butter on top of the rolls, and let rest at room temperature for 30 minutes as they will continue to rise. SEE PIC. 2 Bake the Dough: Spread the dough onto a baking sheet lined with parchment paper and bake for 12 minutes. The dough in this coconut rolls recipe is kneaded in a mixer. If you wish to knead by hand, you will need to knead it slightly longer than the time mentioned in the recipe. Use extra cold heavy whipping cream. Extra cold cream will make for a super fluffy whipped cream. If you have to, pop it in the freezer for 5-10 minutes before whipping it.

Use brown sugar in the filling for extra flavor. It will complement the nutmeg and add a comforting caramelized flavor to the rolls while contrasting well with the tropical coconut flavors. Use MCT powder to create a gloriously frothy coffee, and enjoy alongside some Coconut Rollers for a moment of pure self-indulgence, and a bit of self-care. Store coconut rolls (frosted or unfrosted) in an airtight container at room temp for up to 3 days or in the fridge for up to 4 days. Sift and measure icing sugar into a glass or jar. I prefer to use my measuring glass with a small spout as it is easier to pour the glaze onto the coconut rolls later. Make the Wet Ingredients: First, preheat the oven. Next, use a stand mixer or hand mixer to beat the eggs and a cup of sugar until the mixture triples in volume- roughly 10 minutes, longer if using a hand mixer.

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In addition, do not confuse our coconut bread rolls with the Samoan Pani Popo which is smaller, less sweet, and has no filling. It looks like more a sweet bun than a roll. This Raffaello cake roll is the ultimate birthday cake for coconut lovers. I also find it to be fitting for any season. I’ve made it for everything from casual summer BBQs to Christmas dinners and it’s always been a major crowd pleaser. Then prepare the filling: Mix the coconut, condensed milk, vanilla, and nutmeg together in a medium bowl. Reserve!

Make the Whipped Cream: In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. In small portions, add the whipped cream to the butter and cream cheese mixture.In fact, our coconut roll recipe is quite different. You can either make the dough for these yeast sweet bread rolls from scratch or use a store-bought one for crescent rolls like you would do to make semi-homemade cinnamon rolls, cutting down the prep time a lot. If you use a ring pan to bake them, each individually will still look like a coconut roll although the whole will look like a round wreath, similar to a roscón/ rosca de reyes (Three King’s cake) although the toppings are different. Roll the cake while it’s still warm. To get the best cake roll shape, roll the cake in a kitchen towel while it’s still warm and malleable. Since the glaze is made using coconut milk, the coconut rolls must be consumed within the same day they are made. If you wish to keep them longer, replace the coconut milk in the glaze with warm water. Coconut Rolls with Coconut Milk Glaze Fortunately this time, I won't have to close my eyes to remember the marvelous aroma of this favorite treat of mine. I can experience it in my own kitchen!

The dough recipe uses instant dry yeast. Unlike active dry yeast, with instant yeast, there is no need to dissolve the yeast in warm milk or liquid and let it froth before using (which can take up to 15 minutes if using active yeast). Frost the Cake: Spread the cake cream evenly across one side of the sponge cake. Next, sprinkle on the almonds, half of the shredded coconut, and the chopped wafer pieces. Roll the cake up and frost the outside with the remaining cream. For evenly baked and golden brown coconut rolls, tent a loose piece of foil over the rolls after about 15 minutes in the oven (halfway baked through). This will make the center and tops bake evenly and avoid them brown too much on top before the centers cook.The coconut glaze is added on as soon as the rolls are out of the oven to allow it to soak into the rolls. By the time the coconut rolls cool down, the glaze gets beautifully absorbed into the buns, making them soft and sweet, and aromatic. Jump to: I’m definitely a coconut fan and people who like coconut are going to like these Crispy Coconut Rolls by Tropical Fields from Costco. Taste As soon as the coconut rolls are out of the oven, brush the top with butter and pour the coconut glaze all over them. Depending on the diet you follow, you may find similar recipes for coconut flour rolls which are often keto, or for coconut date rolls, made with Medjool dates and a hit among vegans.