Coconut dumpling(ye rong xiao can bao )

Coconut dumpling

Introduction:

"Coconut buns, as breakfast or afternoon tea cake, are very good."

Production steps:

Step 1: all materials are ready

Step 2: except butter, put all dough materials into the basin and add water

Step 3: stir with chopsticks until there is no dry powder, cover with plastic film for 30 minutes

Step 4: take out the dough, put it on the table and start kneading

Step 5: knead until the dough is smooth, add softened butter and continue kneading

Step 6: knead until you can pull out a large film

Step 7: round, into the basin for basic fermentation, covered with plastic film

Step 8: when the dough is twice as big, dip the middle finger in the dry flour and poke a hole in the middle of the top of the dough. If it doesn't rebound immediately, it means that the fermentation is finished

Step 9: take out the dough, put it on the mat, divide it into 9 equal parts, roll it round, relax for 10 minutes, and cover it with plastic film

Step 10: take one of the dough and roll it into an oval shape

Step 11: spread the coconut mixture

Step 12: roll from top to bottom, roll round and put into the baking tray

Step 13: operate the other dough in turn and put it into the non stick baking tray

Step 14: when the hair is twice as big, brush the whole egg liquid on the surface and sprinkle with white sesame seeds; preheat the oven 180 degrees before brushing the egg liquid

Step 15: into the preheated oven, 180 degrees, middle layer, up and down the fire, about 15 minutes

Step 16: it's out

Step 17: cool on the shelf

Step 18: set a plate

Step 19: look at the internal organization. It's very good. The coconut is thick and fragrant

Materials required:

GAOJIN powder: 200g

Low gluten powder: 50g

Egg: 50g

Water: 115g

Yeast: 2.5G

Salt: 2G

Sugar: 25g

Butter: 25g

Brush egg liquid on the surface: proper amount

Surface Sesame: appropriate amount

Mixed coconut: 70g

Notes: 1. After mixing the flour, knead it for about 30 minutes, which is labor-saving, and the film comes out quickly; 2. Because it is a small sweet bread, it is not necessary to knead the perfect glove film, but it is necessary to make the perfect toast; 3. The amount of water should be adjusted according to the water absorption of your flour, and it is better not to put it in at one time; 4. The baking time and temperature should also be adjusted according to your oven; 5. The processing of coconut For: 100g coconut + 50g whole egg + 50g melted butter + 40g sugar, stir well. Put the endless coconut in the refrigerator for sealed refrigeration, and use it up in a short period of time. Before use, use the microwave oven to thaw and heat it slightly, so that the yellow mud in the coconut can be heated and the coconut stuffing can be softer.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Xiao Can Bao