Tempting your taste buds - coconut buns(you huo ni de wei lei ye rong xiao mian bao )

Tempting your taste buds - coconut buns

Introduction:

"Coconut bread - my favorite. I began to buy Willie's Coconut bread 20 years ago. I remember that at that time, most of the bread was made in pieces. The one I bought was a bigger one. It was more expensive, but I didn't buy it often. I couldn't bear it! Now that style of bread has not been sold, and the price has increased several times. Now it costs more than ten yuan to buy a toast, and the average bun is more than 3.5. Before baking, I kept going to the bakery to buy all kinds of bread. Since all kinds of trans fatty acids and additives were reported, making my own bread has become my goal. Now, I don't want to eat any bread It's self-made. It's easy to eat! Coconut bread is basically a kind of bread I often make. Our coconut bread is a real green food. The first time I make this kind of bread, I don't have the bottom in my heart. After I finish it, I feel it's not difficult to master. If I haven't made it, I can try it. It's delicious. "

Production steps:

Step 1: 1. Knead the dough into a thin film by the post oil method

Step 2: 2, fermentation is twice as big (poke a hole in the middle, no collapse, no rebound)

Step 3: 3, after light pressure exhaust, divide into 6 parts

Step 4: 4, making coconut stuffing: mix all the ingredients of coconut stuffing evenly and divide them into 6 parts

Step 5: 5. Flatten the dough and add coconut stuffing

Step 6: 6. Wrap it up and close it down

Step 7: 7. Flatten the dough and roll it into an oval shape

Step 8: 8. Cut several holes on the surface and cut through

Step 9: 9, turn from the middle into a small flower, ferment twice the size, brush the egg liquid, 148 degrees for 20 minutes, the lower layer (the two layers of my oven are for reference only), the three-layer oven can refer to 175 degrees, the middle layer for about 20 minutes, and the temperature of each oven can be adjusted by itself.

Materials required:

High flour: 200g

Low powder: 50g

Sugar: 30g

Butter: 25g

Milk: 160g

Yeast: 3 G

Table salt: 2G

Coconut: 70g

Eggs: 35g

Sugar: 40g

Note: 1, the dough should not be too soft, otherwise it is not easy to shape, according to the above amount, the dough is not soft. 2, the incision should be cut through, otherwise it can not be turned over. Don't be too close to the side, otherwise it is easy to break. 3, the baking temperature should be adjusted according to the oven condition, and the time should not be too long, otherwise it is easy to affect the taste.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : You Huo Ni De Wei Lei Ye Rong Xiao Mian Bao