Coconut and chrysanthemum buns
There will be a sports meeting in my daughter's school tomorrow, and I want to make some bread and take it to some good friends! The last time two little guys came to my house, I specially made pizza and mousse for them. They filled their stomachs and praised them for their delicious food! I also wanted to have the opportunity to cook it for them again, so my daughter said that I would prepare the ingredients as soon as I got home from work at night and put them in the toaster before starting to cook dinner! I hope they can eat happily tomorrow! Have fun!
Recipe Recommendations
- high powder 200 grams
- eggs 15 grams
- milk 120 grams
- butter appropriate amount
- milk powder 15 grams20 grams
- yeast 3 grams
- white granulated sugar 40 grams
- salt 1 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut and chrysanthemum buns
1
Put all ingredients except butter into the bread machine in order of liquid first and solid, and knead for 20 minutes to form a smooth dough
2
Carry out the first fermentation to double the size. About an hour. Use your hand to dip the flour and poke a small hole in the dough. If you don't retract, it means that the fermentation is ready.
3
Remove the dough and exhaust it, divide it and rub it round, cover it with plastic wrap and wakeup for 15 minutes
4
Take a awakened dough, wrap it in the coconut filling, wrap it tightly, close it and place it underneath. Squash it with your hands, use scissors to cut the flattened dough four times, top, left, right, and right. Be careful not to cut it, but must be connected. Then cut each piece of dough into two evenly divided pieces.
5
Twist each piece of dough with your hands, shape it into a chrysanthemum shape and place it on a baking sheet
6
Carry out secondary fermentation for about 50 minutes. Preheat the oven to 200 degrees, brush the egg liquid, add a little black sesame seeds, and bake at 200 degrees for 15 minutes
7
Bake until the bread is colored and then baked