Ingrédients
Farine4 Cup- Vegetable Butter (Margarine)150 Gram
Sucre3 Tablespoon
Sel0- Eggs2 Piece
Levure1 Tablespoon
Lait liquide1 Cup- Vanilla, Liquid1 Teaspoon
Noix de coco0.5 Cup
Beurre50 Gram
Sucre en poudre3 Tablespoon
Lait concentré sucré0.5 Cup
Fromage à la crème0.5 Cup
Mesures
- 1
In a mixing bowl, place the sugar, 150 grams of butter, eggs, and liquid vanilla, then whisk well until the mixture becomes creamy.
5 minutesMatériel requis:🍳Mixing Bowl - 2
Add the flour, yeast, milk, and salt, and whisk well, then let it rise and double in size for one and a half hours.
90 minutes - 3
In a mixing bowl, whisk the butter and sugar well until it becomes a creamy butter mixture.
5 minutesMatériel requis:🍳Mixing Bowl - 4
On a smooth surface, roll out the dough using a rolling pin.
5 minutesMatériel requis:🍳Rolling Pin - 5
Spread the creamy butter mixture over the dough, then add the coconut and roll it up, then cut it.
5 minutes - 6
Grease the cupcake trays with oil and sprinkle with flour, then place the rolled dough in them and let it rise for half an hour.
30 minutesMatériel requis:
Plaque de cuisson - 7
Place the tray in a hot oven until browned.
10 minutes - 8
Remove from the oven, then place on a wire rack and let the coconut rolls cool.
5 minutes - 9
For decoration, in a deep bowl, whisk the sweetened condensed milk and cream cheese well, then pour over the coconut rolls.
5 minutesMatériel requis:🍳Deep Bowl - 10
Place the rolls on a serving plate and serve.
5 minutes
Faits nutritionnels
Farinepour 100gSucrepour 100gSelpour 100gLevurepour 100gLait liquidepour 100gNoix de cocopour 100gBeurrepour 100gSucre en poudrepour 100gLait concentré sucrépour 100gFromage à la crèmepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.