Steamed buns with red bean and coconut(hong dou ye si bao )

Steamed buns with red bean and coconut

Introduction:

"Last time I took my daughter out to play, I passed a small bakery in front of my former high school, and I specially took my daughter in for a walk. She saw this one at a glance, and I knew she just wanted to eat red beans on it! Today, when I think about it again, I imitated it. I feel good! "

Production steps:

Step 1: mix all the main ingredients (except butter) and stir them into flocs with chopsticks

Step 2: then knead until the dough is glutened. At the expansion stage, harvest the dough, cover it with plastic wrap and ferment in a warm place

Step 3: ferment to about 3 times the size

Step 4: then take out the dough, knead well, and exhaust the air inside. Divide the dough evenly into small portions

Step 5: knead each portion round and relax for 15 minutes

Step 6: roll each ball into a cake

Step 7: ferment again until the thickness of the dough cake is about 2 times, and then brush with a layer of egg liquid

Step 8: sprinkle some honey red beans on the surface and press them into the dough slightly

Step 9: sprinkle a layer of coconut silk on the surface, put it into the preheated oven, 180 degrees, middle layer, heat up and down, about 18 minutes

Materials required:

High gluten flour: 160g

Low gluten flour: 40g

Fine granulated sugar: 32g

Yeast: 1 teaspoon

Egg liquid: 20g

Milk powder: 8g

Water: 105g

Butter: 20g

Salt: 2.5G

Honey red beans: right amount

Coconut: right amount

Note: the dough is pressed into a cake shape, and it will expand into a semicircle shape after baking!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Dou Ye Si Bao