Coconut milk buns

Overview

Today’s bun is made with coconut milk, without milk or butter. The taste is relatively light in comparison, but the texture is extremely soft. It is especially suitable for children to eat. If you have children, you may want to learn to make it for your children. It can be said to be a healthy snack

Tags

• baking
• breakfast
• afternoon tea
• summer recipes
• students
• cake flour
• coconut milk
• egg
• high gluten flour
• rice oil
• white sugar
• yeast powder

Ingredients

Steps

1. 1 Ingredients picture: high-gluten flour, low-gluten flour, eggs, coconut milk, yeast, sugar, oil. I used Arowana rice oil, which is very useful for baking. You can also replace it with other colorless and odorless oils

   

2. 2 Add sugar, egg liquid and yeast powder to the flour and dissolve with a little warm water

   

3. 3 After the dough is synthesized, add a small amount of oil

   

4. 4 Knead the dough until a large area of thin film appears, which will take about 20 minutes

   

5. 5 Knead out the film and let it sit for 5 minutes, then divide into small portions

   

6. 6 Take a small piece of dough and roll it into a long strip with a rolling pin

   

7. 7 Fold both ends in half

   

8. 8 Roll up a small bun and it's done

   

9. 9 Place on baking sheet

   

10. 10 Let it rise for another 10 minutes until doubled in size

    

11. 11 Place in the preheated oven at 170 degrees for 15 minutes

    

12. 12 Take it out and place it on the drying rack

    

13. 13 After it cools down, you can eat it. It’s super soft and delicious. The skin is still a little hard when it’s freshly baked. But after it cools down, it’s soft inside and out