Coconut egg yolk snack bag

Overview

The bread baked in the new mold is small and cute, and it is very comfortable to hold in the hand. It’s great as a snack for afternoon tea. But it was eaten very quickly. I baked a plate yesterday morning and it was all gone this morning. This time I used egg yolk and coconut filling, which I mixed at will. The taste is not random, but delicious. Children's favorite.

Tags

• baking
• children
• bread
• afternoon tea
• coconut
• corn oil
• egg yolk
• flour
• sesame
• sugar
• white sugar
• whole egg liquid
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put the whole egg liquid, milk, corn oil, sugar, salt, flour, and yeast in the main ingredients into the bread bucket in sequence, and start the bread machine's dough rising process. It will be ready in 90 minutes.

   

2. 2 Take out the risen dough, knead it well and let it rest for 10 minutes.

   

3. 3 Divide the dough into 12 small dough pieces. Round.

   

4. 4 Beat the raw egg yolks and add the coconut and sugar in the accessories. Mix well. into stuffing.

   

5. 5 Steps to make the coconut and egg yolk snack buns. Press each dough into a small round cake and add the prepared egg yolk and coconut filling. (The coconut filling can be scooped out directly with a small spoon.) Tie the dough together.

   

6. 6 Close the mouth downward and do it all.

   

7. 7 Place in baking pan for secondary fermentation.

   

8. 8 After fermentation has doubled in size, brush each pot with a layer of water and sprinkle with sesame seeds.

   

9. 9 Place in the middle rack of the oven, turn the heat up and down, and bake at 180 degrees for 18 minutes. After baking, remove from mold.