Coconut yogurt bun(ye rong suan nai xiao mian bao )

Coconut yogurt bun

Introduction:

Production steps:

Step 1: first put in liquid, then powder

Step 2: start the kneading procedure, kneading twice for 40 minutes

Step 3: add butter softened at room temperature and knead for 40 minutes

Step 4: take out the dough and put it into a basin, cover it with plastic film, and put it in a warm place for fermentation

Step 5: ferment the dough to twice the size

Step 6: take it out and divide it into six parts, exhaust and roll it round

Step 7: put it into the 8-inch Qifeng mold (spread butter and high powder in the mold)

Step 8: put it in the oven, put hot water in the pan below, and ferment to twice the size. Preheat oven and bake at 180 ℃ for 30 minutes,. Observe and color on the way, and cover with tin foil. Take out the baked bread, brush it with honey and sprinkle with coconut

Materials required:

High flour: 220g

Low powder: 40g

Sugar: 20g

Salt: 3 G

Yeast: 3 G

Whole egg: 40g

Butter: 25g

Yogurt: 130g

Coconut: right amount

Honey: right amount

Note: my oven is small, the temperature is high, 180 degrees is a little high, try next time, 180 degrees for the first 15 minutes, 170 degrees for the last 15 minutes.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ye Rong Suan Nai Xiao Mian Bao