Coconut King Bun
Overview
Recently, the internship unit where Haochijun is working has to make some bread every day. I have been making coconut buns for the past few days. I followed it for two days and found that the method is very simple, and with the addition of coconut sauce, it tastes super good~
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Ingredients
Steps
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Weigh out the high-gluten flour.
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Add sugar and salt diagonally, and yeast in the middle.
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Add warm water according to the water absorption of the flour and start the first dough mixing process.
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After the dough is mixed, add softened butter at room temperature.
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After the second dough mixing process, the dough can be pulled out into a tougher film.
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Make one serving at room temperature.
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Take out the risen dough and let it deflate.
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Divide the dough into 80g portions.
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Divide all the dough and let rest for about 15 minutes.
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Take one piece of dough and divide it into two parts.
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Roll out one of them and flatten the bottom.
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Roll up from top to bottom into an olive shape and make two.
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Glue two pieces of dough diagonally.
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Do it all.
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Place a bowl of hot water in the oven for the second rise.
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During the second serving, make the coconut sauce. Crack the eggs into a bowl and beat.
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Add the amount of white sugar in the auxiliary ingredients.
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Stir evenly and pour in the corn oil.
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Add grated coconut.
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Stir into a thicker sauce.
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After the coconut sauce is ready, put it into a piping bag and set aside.
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Take out the second risen dough.
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Squeeze a layer of coconut sauce.
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Preheat the oven to 180 degrees for about 20 minutes.
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The surface is golden in color.
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Remove the bread and let cool completely.
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Break it open and take a look ~ it’s very soft
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It’s time to eat~
