Coconut bun recipe

Coconut bun

(110898 views)

It's a shame that Liangshu made bread for Liangma for so long. Today, he made a bread that Liangma loved. When he was a child, Liangshu learned to draw at Huashan Academy of Fine Arts in Huashan Road. Every time Liangma passed by, he would buy a coconut bread for Liangshu to eat. Liangshu always nagged that the coconut bread he bought outside was too sweet. After this stove, 16 Liangshu told Liangma that you can only eat two. Tomorrow, I will take a picture and wake up Let's see why there are only eight. How can I take photos? Liang Ma is embarrassed to open the cupboard door and take out a small bowl with two of them in it. She was afraid that I would take photos to send people to eat Liang Ma. She believed that Buddha would chant Buddhist scriptures in the morning every day without touching meat and meat bread. She can't eat normally. She would eat a little toast and drink some milk, but she didn't eat much. Only this time, she ate so much She never mentioned to me what she likes to eat coconut bread, what I always do, what she eats, and sometimes the products that fail in research and development, I said throw them away, she said don't eat them, and then she ate them silently

Cooking ingredients

soup type -:40

milk:120

high gluten flour:300

plain pastry granules:moderate amount

coconut:moderate amount

Cooking Steps

Step1:Ingredients: Boil the milk into the flour, mix it evenly, cool it for 3 hours, and then refrigerate it. Please refer to my recipe [Japanese sweet noodle] and my recipe [original crisp granules] for the use of sweet noodl

Step2:Pour in all the liquid and sprinkle it into yeast powder and let it stand for five minutes to decompos

Step3:Pour in flour and scald the sweet old suga

Step4:Whisk at medium speed until such a film is produced, add salt, and whisk at high speed until it is fully expanded (this formula has no butter, but there is also a lot of fat in cream, which will cause delay and difficulty in gluten formation, so it must be noted that the dough temperature is not higher than 25 ℃

Step5:Clean up the dough, massage it, press it, spread it flat at 27 degrees, 75 degrees, ferment it for 60 minutes, then divide it into 16 pieces (each about 40g), round it and relax it for 30 minutes under the same environmen

Step6:Take the opportunity to make coconut stuffing and butter soften full

Step7:Add sugar after breaking up and continue to beat until fluff

Step8:Add egg white and milk to break u

Step9:Add milk powder and shredded coconu

Step10:Mix wel

Step11:Take out the flabby dough, pat it flat, exhaust and pack it with 14g coconut stuffin

Step12:32 ° 75 humidity fermentation for 50 minute

Step13:Spray water on the surface or brush the egg liquid and sprinkle the original crispy granule

Step14:When preheating the oven, put a baking pan of water to make steam, heat 180, heat 210, bake until the 4th minute, remove the steam and bake for 17 minutes