Coconut Rocambole

Name: Coconut Rocambole
Yield: 10
Ingredients: 1 cup of shredded coconut; 2 tablespoons of butter; 1 can of condensed milk; Dough; 1 cup of grated carrot; 3 tablespoons of wheat flour; 3 tablespoons of cornstarch; 1 teaspoon of active dry yeast; 6 egg whites beaten until stiff; 6 egg yolks; Accessories; A 41 cm x 27.5 cm baking sheet lined with parchment paper; Parchment paper

1
1 cup of shredded coconut
2
2 tablespoons of butter
3
1 can of condensed milk
4
Dough
5
1 cup of grated carrot
6
3 tablespoons of wheat flour
7
3 tablespoons of cornstarch
8
1 teaspoon of active dry yeast
9
6 egg whites beaten until stiff
10
6 egg yolks
11
Accessories
12
A 41 cm x 27.5 cm baking sheet lined with parchment paper
13
Parchment paper

Ingredients

1
1 cup of shredded coconut
2
2 tablespoons of butter
3
1 can of condensed milk
4
Dough
5
1 cup of grated carrot
6
3 tablespoons of wheat flour
7
3 tablespoons of cornstarch
8
1 teaspoon of active dry yeast
9
6 egg whites beaten until stiff
10
6 egg yolks
11
Accessories
12
A 41 cm x 27.5 cm baking sheet lined with parchment paper
13
Parchment paper

Directions

1
Filling
2
Line the baking sheet with parchment paper
3
Mix all ingredients and place in the baking sheet. Reserve
4
Dough
5
In a stand mixer, beat the egg yolks with 2 1/2 tablespoons of water until stiff
6
Add the grated carrot and beat well
7
In a separate bowl, mix together the wheat flour, cornstarch, and active dry yeast
8
Gradually add to the egg yolk mixture and mix delicately
9
Add the beaten egg whites, mixing delicately
10
Place the dough over the filling in the baking sheet
11
Bake in medium temperature for 20 minutes
12
Carefully remove from the oven, roll the rocambole, and dust with grated carrot
13
Cut and serve.