[menu for gift 2] coconut Mexican bun(cai pu huan li ye rong mo xi ge bao )

[menu for gift 2] coconut Mexican bun

Introduction:

"It's been a long time since I made western style food. I was free at home today, so I baked some bread. I like to eat Mexican buns, but those who don't have stuffing feel that there is something missing. I still have some coconut at home, so I added some raisins and made some coconut stuffing. I roasted this kind of Mexican buns with stuffing. This time, I roasted a little more and gave them to my nephew. I really like to eat them! It shows that my craft is still good! "

Production steps:

Step 1: remove the butter and coconut stuffing from the above materials, put them into the toaster in the order of liquid first and then solid, start the dough making process and knead for 20 minutes. Add butter and knead for 20 minutes until smooth dough can be pulled out of the film and fermented for the first time.

Step 2: when the dough is twice as large, poke a small hole with your finger and it will not retract, it means that the fermentation is good.

Step 3: take out the fermented dough, exhaust, divide into small and even dough, and wake up for 15 minutes after shaping. Take a good dough, wrap in coconut stuffing, round into the baking pan. The second fermentation was carried out.

Step 4: add sugar powder and salt into butter softened at room temperature and stir well.

Step 5: add egg liquid and stir well.

Step 6: sift in the low flour and mix well with the cutting and mixing method. Don't overdo it.

Step 7: put the Mexican paste into the flower mounting bag, and squeeze several circles on the second fermented dough.

Step 8: put in 200 preheated oven, bake at 180 degrees for about 18 minutes, just a little coloring!

Materials required:

Bread flour: 500g

Milk: 240g

Egg liquid: 60g

Whole egg liquid: 35g

Low powder: 45g

Coconut stuffing: right amount

Butter: 30g

Yeast: 6 g

Salt: a little

Powdered sugar: 40g

Note: don't squeeze too much Mexican batter. I'm greedy. (the opening of the fresh-keeping bag is also cut a little too large. In addition, the butter begins to harden in cold weather, and the extruded batter is coarse.) only the bread baked has skirt, but the skirt is delicious, which affects the appearance.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cai Pu Huan Li Ye Rong Mo Xi Ge Bao