Heart shaped coconut buns(xin xing ye rong xiao mian bao )

Heart shaped coconut buns

Introduction:

"The heart-shaped buns are itchy for me. (my eggbeater is the Qihe 938s, 300W. For the usage, please refer to the small kitchen video of yuanzhuzhu

Production steps:

Step 1: add 140 grams of pure milk and 1 small spoon of yeast into the egg beater barrel.

Step 2: put 200g GAOJIN powder, 0.5 tsp salt and 20g sugar into the barrel.

Step 3: start the egg beater, middle speed in the whole process, i.e. 3 gears, according to the 3-minute beating and 3-minute stopping procedure.

Step 4: after beating for 2 3 minutes, add butter into the barrel, continue to beat for 3, stop for 3, until the dough is finished.

Step 5: add preservative film on the barrel, ferment to 2-3 times of the size, take out the exhaust, divide (about 45g each), roll round, and let stand for a few minutes.

Step 6: apply a little oil on the chopping board and roll a small dough into an oval shape.

Step 7: half with coconut stuffing.

Step 8: fold in half and add coconut stuffing.

Step 9: fold again.

Step 10: cut half in the middle with a knife.

Step 11: turn the section upside down and sort it into a heart shape.

Step 12: put the prepared bread into the baking pan covered with tarpaulin, and pay attention to the gap.

Step 13: preheat the oven, middle layer, 180 ℃, about 22 minutes, golden color, with chopsticks by the side pop up and cooked.

Materials required:

Egg white: 25g (one)

Pure milk: 115g

Dry yeast: 1 teaspoon

GAOJIN powder: 200g

Salt: 0.5 TSP

Sugar: 20g

Butter: 20g

Egg yolk: 1

Coconut: right amount

Note: 1, coconut stuffing is egg yolk, sugar, coconut, stir into a powder can be broken. 2. Egg beater can not beat too much flour, liquid oil-free should account for 60-70%, too little difficult to form a ball.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xin Xing Ye Rong Xiao Mian Bao