Coconut buns(ye rong xiao mian bao )

Coconut buns

Introduction:

Production steps:

Step 1: put all the raw materials into the bread barrel (except butter) for 20 minutes, then add butter and knead until the film can be pulled out.

Step 2: ferment the dough to 2.5 times the original size at room temperature (about 1 hour at 28 ℃).

Step 3: let the fermented dough out of the air, knead it into a small dough of 64 grams, and ferment for 15 minutes. It's divided into about 20 small dough.

Step 4: take a middle fermented dough, press it flat, and wrap it with milk fragrant coconut stuffing.

Step 5: pack the dough with stuffing, put it down on the chopping board, and roll it into a round shape with rolling pin.

Step 6: cut 3 knives vertically on the oblong, and don't cut off the head and tail. Hold both ends of the cut dough and twist it like twist twist twist. Then make a single knot and roll it into the bread paper holder.

Step 7: put the paper tray into the baking tray, evenly brush the egg liquid on the bread, and ferment twice. About 40 minutes.

Step 8: put the fermented bread into the oven, bake at 100 ℃ for 5 minutes, then bake at 160 ℃ for 12 minutes

Materials required:

Flour: 600g

Sugar: 72g

Salt: 4 g

Yeast: 15g

Water: 320G

Egg: 120g

Milk powder: 35g

Butter: 120g

Milk coconut stuffing: right amount

Note: 1. How to make milk fragrant coconut stuffing http://home.meishichina.com/recipe-152570.html2 Bake the bread in the oven at 100 ℃ for 5 minutes, then at 160 ℃ for 12 minutes. The bread baked in this way is soft and delicious. Both the appearance and the taste are very good.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Xiao Mian Bao