Baking: Recipe for Mini Dinner Rolls (Coconut Flavor)

🍎Preparation: Freeze the stand mixer bowl and dough hook for half an hour beforehand. Refrigerate 55g of water for half an hour beforehand. Soften 35g of unsalted butter at room temperature for half an hour beforehand. Dry ingredients: 175g all-purpose flour + 175g bread flour + 55g granulated sugar + 4g salt + 4g high-sugar-tolerant dry yeast. First, pour into a small stainless steel bowl and stir with chopsticks. Wet ingredients: 55g chilled water + 171g coconut milk (water content 55 + 171 × 0.9 = 209 ÷ 350 = 0.56). Add the dry ingredients to the stand mixer bowl, then add the wet ingredients, and stir with chopsticks until a dough forms. 🍎Kneading: Knead on speed 3 for 3 minutes, mixing until a dough forms. Then knead on speed 6 for 11 minutes, until the dough separates from the bottom of the bowl and you can pat the sides of the bowl. State: The dough is no longer sticky, can be stretched into a relatively thin film, and has serrated edges when torn. At this point, it has reached 80% gluten development (extension stage). Press the softened butter into the dough, cook on speed 3 for 3 minutes, until the dough comes together again. Then cook on speed 6 for 3 minutes, until the dough detaches from the bottom of the bowl and you can pat the bowl sides. The dough should be able to stretch into a very thin, even film with a smooth, non-serrated tear; at this point, it has reached 100% gluten development (fully extended stage). The center temperature of the dough should be between 26-28℃. 🍎First Proof: Lightly oil your hands, round the dough, place it smooth-side up in the oiled bowl of a stand mixer, cover with plastic wrap, and let it rise at 28℃ and 75% humidity for about 90 minutes, until it doubles in size. Poke the center of the dough with a floured finger; if it doesn't spring back, the first proofing is complete. 🍎Deflating and Rounding: Remove the dough to a silicone mat and lightly flour the surface. Press the dough firmly from the center outwards into a round shape to deflate it. Then fold the dough into four layers from left to right and bottom to top, and round them again. 🍎Equal Division and Shaping: Weigh the dough (668g) and divide it into 20 equal portions of 33g each. Round each portion and place them on a baking sheet lined with parchment paper. 🍎Second Proof and Brushing: Place a bowl of hot water in the oven. My baking sheet is 25cm x 28cm x 3cm, and I placed it in the middle rack of the oven. Proof for about 40 minutes, until the dough has increased in size by 1.5 times and springs back quickly when lightly pressed. 🍎Brushing with Coconut Milk: Mix 12g of granulated sugar and 4g of cornstarch evenly, then pour this mixture into 132g of coconut milk and stir well. Remove the baking sheet and brush a layer of coconut milk onto the surface of the bread, then pour the remaining coconut milk evenly into the baking sheet. Remove the hot water. Preheat the oven. 🍎Baking: Bake in the middle rack of the oven at 320℉ for 30 minutes. Once baked, immediately remove from the oven, pull the parchment paper along the baking sheet, and let cool on a wire rack. 🍎ps: Wrap any leftover dinner rolls in plastic wrap and freeze. When you want to eat them, thaw them at room temperature, spray them with water, and then bake them in a 300℉ oven for 5 minutes.