Coconut milk bun
By VicentaLakin
Recipe Recommendations
- high-gluten flour 375 grams
- milk 225 grams
- eggs 53 grams
- milk powder 15 grams
- yeast 12 grams
- fine sugar 30 grams
- salt 4 grams
- coconut 75 grams
- whole egg liquid 38 grams
- sugar 23 grams
- almond slices appropriate amount
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Coconut milk bun
1
Eggs, milk, sugar, yeast powder, salt in the basin, and salt and sugar in the diagonal line。
2
Put high-banded flour in the milk powder。
3
Scratch it in smooth, fermented in warmth。
4
Make coconuts, evenly mix coconuts, milk, powdered milk, egg fluids, white sugar。
5
Scroll 12 balls。
6
The noodles are twice as big as the original ones。
7
Split it up, rub it in 12 little circles。
8
Cover up the film for 15 minutes。
9
Pack the coconuts into the dough。
10
Take a noodle, tweak into an ellipse。
11
Cut three。
12
Tilt, watch out for coconuts。
13
On the grill。
14
Cover the film and wait for a second fermentation。
15
The fermented face is covered with full egg fluid and some almond tablets are also available。
16
The oven is equipped with 180°C, 10 minutes preheat, 20 minutes roasted on the grill, and a coloured face, if yellow enough, can be covered with tin paper。
17
The finished chart。