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- Ingredients
- Recipe
- Special wheat flour2 cup
- Wheat germ1/2 cup
- Warm water2 cup
- Soy Leticia2 tablespoon
- Oil4 tablespoon
- Stevie Powder1 tablespoon
- Lemon zest1 unit(s)
- Organic Yeast30 g
- Soy milk powder3 tablespoon
- Star anise or fennel2 tablespoon
- Wet cloth1 unit(s)
- grated coconut1 cup
- Boil the aniseed in water and strain. Mix the other ingredients and prepare a dough, along with the tea (the dough should be softer than bread). Beat vigorously, let rise and place in a greased and floured tin, so that it is 2cm to 3cm thick. Let rise again and bake in medium oven, taking care not to overcook. Place, on a damp cloth, grated coconut and the dough, cut the edges, fill with peach jam and roll carefully. Along with the jam, small pieces of peach in syrup can be included. Decorate the rocambole, place grated coconut on top and serve on a decorated platter.
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