Milky coconut buns
By VicentaLakin
Recipe Recommendations
- high-gluten flour 260 grams
- yeast 3 grams
- corn oil 20 grams
- fine sugar 30 grams
- whole egg liquid 35 grams
- milk 130 grams
- salt 3 grams
- coconut 80 grams
- sweet fragrance
- roast
- several hours
- senior
Steps for Milky coconut buns
1
All materials are mixed into smooth pasta and rounded into a fermented bowl with a protective film for the first fermentation。
2
At the time of the fermentation of the noodles, coconuts are made (colour oil, coconuts, whole egg fluids, mixed with white sugar, mixed into stylings)。
3
Noodle fermented twice as big。
4
It is divided into eight equals and covers the membranes for 15 minutes。
5
And the palms are divided into eight equal parts。
6
I'll wrap the noodles into buns and wrap them into coconuts。
7
Packed in a bun shape (down the mouth)。
8
It's elliptical。
9
Left and right。
10
Up and down。
11
Cut from the center with a knife (note: do not cut the top)。
12
Flip pasta into a heart font。
13
Put bread in the oven。
14
Put egg fluid on the surface。
15
Fermentation to twice the size. The above-fired 180°C pre-heat oven, baked 30 minutes。
16
The finished chart。