Golden Coin Roll
A 10-inch ceramic baking dish is ideal for this recipe; for an 8-inch pan, use 300g of flour for a cake mold or 250g for a pie or pizza pan. Shorten the baking time if using a metal mold, increase sugar to 80g for a sweeter taste, and adjust water amount based on flour humidity to get a soft, non-sticky dough. Rolling into a spiral is traditional, but shaping into a round circle is simpler; pieces cut with a mold often turn out lopsided.
Story
This Golden Coin Roll is a beloved, simple Chinese sweet pastry perfect for casual home baking. I usually reach for a 10-inch ceramic dish for it, which yields a perfectly sized treat for sharing. Over time I’ve picked up a few useful tips: if you only have an 8-inch pan on hand, 300g of flour works for a cake mold, while 250g is plenty for a pie or pizza pan. Metal molds require a slightly shorter bake time, and you can boost the sugar to 80g if you prefer a sweeter flavor. The water quantity can be tweaked based on how humid your flour is, aiming for a soft dough that doesn’t stick to your hands. While I love rolling it into the classic tight spiral shape, you can also just form it into a round circle and arrange it in the pan for an even easier prep. Just note that cutting shapes with a mold often leads to lopsided results, so hand-shaping is far more reliable for a neat, uniform finish.
Ingredients
Golden Statue high-gluten flour
300g
milk
2 pieces of eggs 300g
low-gluten flour
100g
milk powder
10g
butter
50g
yeast
5g
salt
4g
white granulated sugar
50g
Instructions
1
Step 1
Knead using the post-oil method until a slightly stretchy film can be pulled. Let rest for 30 minutes.
2
Step 2
Slightly roll out, then divide into portions of approximately 25-30g each.
3
Step 3
Roll out into a tongue shape as shown in the diagram, fold in half, then roll up.
4
Step 4
Shape all portions one by one, then arrange them in order in a ceramic dish. Place in a warm, humid environment to ferment until doubled in size, for about 30-40 minutes. Preheat the oven to 170°C, bake on the upper middle rack for 20 minutes, then switch to the lower middle rack and continue baking for 10 minutes. Cover with aluminum foil if the surface browns too darkly.
