Coconut Mung Bean Filling Meal Buns

Overview

It is the dry season now, and there are many benefits to eating more mung beans, so today I tried to make bread with homemade mung bean filling. The bread turned out to be very popular with my family, and I feel very happy! 😄

Tags

• baking
• bread
• cake flour
• coconut
• corn oil
• egg liquid
• high powder
• milk powder
• peeled mung beans
• sugar
• unsalted butter
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Weigh 100 grams of peeled mung beans and wash them

   

2. 2 Pour into the rice cooker pot, add water 1 cm above the mung beans and cook until there is very little water, then use a shovel to crush the mung beans into puree

   

3. 3 Add an appropriate amount of corn oil to a non-stick pan, heat it up and pour in the mung bean puree and 15 grams of sugar. Keep the heat low and stir-fry

   

4. 4 Fry until the spatula does not stick and you feel like you can take out a piece and form a filling ball (it is better to use a wooden spatula to draw a circle in the middle of the pot for frying), let cool and set aside

   

5. 5 Except for the filling, surface ingredients and butter, put all the ingredients into a large bowl and mix evenly with chopsticks (salt and yeast are separated with flour when preparing ingredients, yeast is easily killed by salt if it comes in direct contact)

   

6. 6 Knead the dough with your hands again. It will be a little sticky at first, but it will be fine after kneading for a while

   

7. 7 Knead until you can pull out the rough membrane

   

8. 8 At this time add softened butter, turn to the anti-stick mat and continue kneading

   

9. 9 Knead the dough to the expansion stage. Of course, it would be better if it is kneaded to the complete expansion stage (pull out the glove film)

   

10. 10 Put the kneaded dough into a bowl, seal it with plastic wrap and place it on the oven rack. Place a bowl of hot water underneath. Close the oven door to create a warm and moist fermentation environment for the dough (no need to turn on the power)

    

11. 11 After about 45 minutes, use your fingers to stick some flour on the dough and poke a hole in the dough. If it does not rebound, it means the fermentation is in place (if it rebounds, it means the fermentation is not in place. If you poke it and the surrounding area of the hole collapses, it means it is over-fermented)

    

12. 12 After kneading the air out of the dough (so-called ‘deflation’), divide the dough into 5 equal parts, cover with plastic wrap and let it rest for 10 minutes

    

13. 13 At this time, knead out 5 mung bean filling balls, each about 35 grams

    

14. 14 Wrap one portion of dough into one filling ball

    

15. 15 Pinch the mouth tightly

    

16. 16 With the seams facing down, wrap them one by one and place them on a non-stick baking pan, keeping a certain distance between them (an ordinary baking pan should be lined with oil paper)

    

17. 17 Put it into the oven for fermentation for the second time, and still put a bowl of hot water under the rack

    

18. 18 Coat the fermented dough with egg wash and sprinkle with grated coconut (start to preheat the oven)

    

19. 19 Place the bread dough into the middle shelf of the preheated oven, heat up and down to 175 degrees, for about 20 minutes (the surface will turn yellow)

    

20. 20 Bake and let cool. Look at the bottom. The color is also very beautiful

    

21. 21 The internal structure is very beautiful, and the self-made mung bean filling is also very waxy and fragrant. I can’t wait to eat one, the taste is so good😊

    

22. 22 Hurry up and take a photo of the remaining four, or eat them all right away😄