Milky coconut buns
By VicentaLakin
Recipe Recommendations
- high-gluten flour 150 grams
- milk 60 grams
- eggs one
- white sugar 20 grams
- butter 15 grams
- yeast 1 teaspoon
- salt 1/4 teaspoon
- milk powder 20 grams
- coconut 50 grams
- whole egg liquid one
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milky coconut buns
1
Put all the food from the noodles in the bread drums and stir it with wood chopsticks。
2
Start and face program for 40 minutes, after which the cryogenic fermentation program is initiated. Fermentation to twice the size。
3
Waiting for fermentation to make coconuts, and eggs into the bowl, to stir up。
4
Put the powder in the milk。
5
Put it in sugar, coconuts, mix it up, cover it up, spare it。
6
The fermented noodles, the exhausting, the coverings with the membranes, and a 15-minute freeze。
7
The face of the face is turned on with a cane, and it's turned into a large piece。
8
And lay the palms evenly on the face, and roll them from top to bottom, and squeeze them at the mouth。
9
Cut through the middle with a knife。
10
Cuts the face up into an eight-word shape, flattens both ends and folds both heads below。
11
Put it in a stick with oilpaper。
12
Put it in the oven and put a bowl of hot water under the oven. It takes about an hour for fermentation to change the heat。
13
The fermented noodles are 2.5 times larger than the original size. Take out the preheat oven at 170 degrees. The egg fluid is brushed on the face of the bread and sent to a pre-heated oven, mid-level, 170 degrees for 18 minutes。
14
The finished product。