Chinese Food
Purple rice and coconut bun
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The food with coconut flavor is my favorite. Purple rice is also one of the most nutritious cereals. This inspiration comes from my child's love for the purple rice and coconut bird's nest I made for him. It's just a surprise. It's better to make it into small bread. It can give him a variety of food. Soak the purple rice in clear water one night in advance. The next day, pour out a little water and put it into the dough. Add water to the rice and steam for about 20 minutes. Mix with sugar and condensed milk. It's the rice filling.
Cooking ingredients
Cooking Steps
Step1:Put the egg liquid, high gluten flour, milk powder, coconut milk, purple rice water and yeast together into the cooking machine barrel, except for butter and salt. Stir for three minutes at a low speed, and then beat for two minutes at a medium speed.
Step2:Add butter and salt and beat with high speed until the glove film can be easily pulled out.
Step3:Put it into the fermentation basin. Adjust the humidity of 28 ℃ and 80 ℃ in the fermentation tank to ferment for 60 minutes.
Step4:Ferment well. Take out the dough. Gently press to exhaust. Divide the dough into 12 parts. Wake up for 20 minutes.
Step5:Roll the dough into a cow tongue shape, fold it in half from left to right, spread it with purple rice filling, and roll it up.
Step6:Put it into the mould. Adjust the fermentation box to 32 ℃ humidity for 75 minutes for 48 minutes.
Step7:Preheat the oven 200 degrees. Brush a thin layer of milk before putting the bun in the oven. Put it in the oven 180 degrees for 18 minutes
Step8:It's easy to demould when the mould is shaken down.
Cooking tips:Purple rice is a little more for making small bread. Half of it is good. The rest can be made into purple rice and sago. Purple rice and taro sweet soup are very good. I use hawk flour. There are skills in making delicious dishes.
