Peanut butter coconut bun

By VicentaLakin

Peanut butter coconut bun

Recipe Recommendations

  • high powder 50g
  • water 50g
  • yeast 1g
  • white sugar 40g
  • eggs 50g
  • milk 70g
  • milk powder 15g
  • Presidential butter 20g
  • salt 2g
  • peanut butter appropriate amount
  • coconut appropriate amount
  • the cranberry appropriate amount

Steps for Peanut butter coconut bun

  • 1
    50 grams of water, 50 grams of powder, 1 gram of yeast。
  • 2
    All but butter and salt mixed with the main flour and Polish species。
  • 3
    Butter and salt mix when the noodles are smooth (post-salt oil method)
  • 4
    Butter is mixed and can tear up the dough and mix it again。
  • 5
    Smuggle in good condition。
  • 6
    A small amount of pasta can pull out a large amount of transparent film by hand
  • 7
    After a roll, 25 to 28 degrees of covering of the membrane for basic fermentation。
  • 8
    The fermented pasta fingers are powdered and the holes don't shrink。
  • 9
    The squares are grown with a crutches, when pressure is applied。
  • 10
    Squeeze the peanut butter with a razor。
  • 11
    Roll coconuts and cranberry。
  • 12
    Roll it up, roll it tight。
  • 13
    The interface is tight
  • 14
    Cut it with a knife。
  • 15
    Hold both heads tight。
  • 16
    Put it in the grill and re-ferment。
  • 17
    fermented and brushed the egg fluid。
  • 18
    A little black sesame。
  • 19
    15 minutes in the preheated oven 150°C mid floor (temperature time for reference only)
  • 20
    Good。
  • 21
    Lean to the temperature seal to save。
  • 22
    The product appreciates it。

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