Cooking Steps

1. 

   Step1:All materials except butter and yeast are put into the mixing bowl. Turn on the ACA chef and knead until the thick film is pulled out.

2. 

   Step2:Add butter and yeast.

3. 

   Step3:Continue to knead until the dough can pull out the film.

4. 

   Step4:At this time, the dough temperature should not exceed 26 ℃.

5. 

   Step5:It was basically fermented for 1 hour at room temperature of about 28 ℃ (fermentation to 22.5 times larger). When the dough is about 2.5 times larger, it is ready to ferment.

6. 

   Step6:Then take out the dough and pat it to exhaust. Divide it into 6 equal parts. Each part is about 50g.

7. 

   Step7:Let the dough relax at room temperature for 20 minutes. During this period, cover the dough with plastic film to prevent the dough surface from drying.

8. 

   Step8:Make coconut stuffing during fermentation. Soften butter at room temperature. Add sugar powder. Stir until the color is lighter and the volume is larger. Add the whole egg liquid twice. Stir evenly. Add coconut and stir evenly. Make coconut stuffing.

9. 

   Step9:Roll out a loose dough.

10. 

    Step10:Put a bunch of coconut stuffing in the middle.

11. 

    Step11:Wrap it. Close it up.

12. 

    Step12:Put a little water on the top of the bread, and then stick on the coconut.

13. 

    Step13:Bread with coconut paste.

14. 

    Step14:Put it into the oven for secondary fermentation. 30 ℃ or so. Put a bowl of hot water on it for 30 minutes or so. Ferment it to twice the size.

15. 

    Step15:Put it into the preheated oven. Heat up and down 180 ℃. Bake for about 20 minutes.

16. 

    Step16:Coconut bun.