coconut Mexican bun

I haven't made western cakes for a long time. I was free at home today, so I baked some bread. I like to eat Mexican buns, but those who have no stuffing feel that there is something missing. There are still some coconut paste at home, so I added some raisins and made some coconut stuffing. I baked this Mexican bun with stuffing. This time, I baked it more and gave it to my nephew. I really like it! It shows that my craftsmanship is still good!

Recipe Recommendations

bread flour 500 grams
milk 240 grams
egg liquid 60 grams
whole egg liquid 35 grams
low powder 45 grams
butter 30 grams
yeast 6 grams
salt a little
powdered sugar 40 grams

sweetening
baking
several hours
ordinary

Steps for coconut Mexican bun

Remove the butter and coconut filling from the above ingredients, place them into the bread maker in the order of liquid first and then solid, and start the dough spreading program to knead for 20 minutes. Add butter and continue kneading for 20 minutes, until the dough is smooth enough to pull out the film, and ferment for the first time.

Make the dough twice as big. If you poke a small hole with your finger and don't retract, it means that the dough is fermented well.

Remove the fermented dough, exhaust it, divide it into small, uniform dough, shape and wake for 15 minutes. Take a awakened dough and wrap it in the coconut filling, round and line it into a baking sheet. Carry out the second fermentation.

Add the powdered sugar and salt to the room temperature softened butter and stir well.

Add the egg mixture and stir well.

Sieve in the low flour and cut and mix well until the Mexican paste is served. Don't overstir.

Put the Mexican paste into a decorative bag and squeeze several times on the second-leavened dough.

Put it in a 200 preheated oven, bake at 180 degrees for about 18 minutes, and just color it slightly!