Crispy coconut bun
By WallaceWard
Ingredients: salt,high-gluten flour,milk,butter,milk powder,egg liquid,sugar,yeast,powdered sugar,coconut,egg liquid,crispy grains
Recipe Recommendations
- high-gluten flour 240g
- egg liquid 30 grams
- milk 130g
- yeast 4g
- powdered sugar 40g
- egg liquid 18g
- coconut 55g
- milk powder 15g
- crispy grains appropriate amount
- sugar 25
- salt 2g
- butter 70g
- sweetening
- roast
- several hours
- ordinary
Steps for Crispy coconut bun
1
Knead the dough to the expansion stage using the post-oil method.
2
Place the kneaded dough in a warm place and ferment to 2.5 times the size.
3
Make coconut filling: Mix butter and powdered sugar and beat well.
4
Add egg mixture in portions and stir well.
5
Add milk powder and coconut paste.
6
Mix well with a spoon to make coconut paste.
7
After fermentation, take out and vent, divide the dough into evenly sized small dough, knead it round and relax for 10 minutes.
8
Roll the dough into an oval shape with a rolling pin, and put the coconut filling in the middle.
9
Tighten the edges to grow an olive shape, tighten and then do a slight plastic shape.
10
Put it into a baking sheet, make the final fermentation in a warm place, brush the surface with egg liquid, and sprinkle with crispy grains.
11
Bake in an oven preheated to 180 for about 15 minutes.