Coconut and egg yolk snack bag(ye rong dan huang xiao can bao )

Coconut and egg yolk snack bag

Introduction:

"The bread baked by the new mold is small and lovely, and it's very comfortable to hold. It's good to snack and tea in the afternoon. But it's fast. I baked a plate yesterday morning, and it's all gone this morning. This time I used the egg yolk and coconut stuffing, which I prepared at will. The taste is not random and delicious. Children's favorite. "

Production steps:

Step 1: put the whole egg liquid, milk, corn oil, sugar, salt, flour and yeast in the main ingredients into the bread barrel in turn, and start the dough making process of the bread maker. 90 minutes later.

Step 2: take out the dough, knead well and let it relax for 10 minutes.

Step 3: divide the dough into 12 small pieces. Knead round.

Step 4: beat the raw egg yolk, add the coconut and sugar in the accessories. Mix well. Make a stuffing.

Step 5: coconut yolk small meal bag practice steps, each dough pressed into a small round cake, put in the egg yolk coconut stuffing. (coconut stuffing can be scooped out directly with a small spoon) close the mouth and get together.

Step 6: close down and do everything well.

Step 7: put it in the baking pan for second fermentation.

Step 8: after twice fermentation, brush a layer of water on each preparation and sprinkle sesame seeds.

Step 9: put in the middle layer of the oven, heat up and down, bake at 180 degrees for 18 minutes. Bake and remove.

Materials required:

Flour: 200g

Yeast: 2G

Salt: 2G

Sugar: 30g

Corn oil: 20g

Milk: 85g

Whole egg liquid: 50g

Egg yolk: 2

Coconut: 20g

Sesame: right amount

Sugar: 10g

Note: pay attention to observe the color and cover the tin foil on the way of baking.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Dan Huang Xiao Can Bao