Fragrant Coconut Snack Buns
Overview
I particularly like the aroma of coconut, so I also like to make coconut buns. The coconut meal buns I made today are so cute. The coconut is so sweet and the bread is so soft.
Tags
Ingredients
Steps
-
Put bread flour, cake flour, yeast, sugar, salt and milk into the bread bucket
-
Start the dough kneading process. When the dough is smooth, add softened butter and continue kneading
-
When the dough can be pulled out of a large film, it can be rounded into a bread bucket for basic fermentation. Cover the inner bucket with a wet cloth to prevent the dough surface from drying out
-
When the dough has risen to 2.5 times in size, dip your fingers in flour and poke holes in the top so that it does not collapse or shrink
-
Take out the dough, place it on the counter, weigh it after deflating, divide it into 20 equal parts, knead it, and let it rest for 10 minutes
-
At this time, you can make the coconut filling: put coconut, egg liquid, sugar, and softened butter into a bowl
-
Stir evenly with a spoon
-
Take a small piece of dough, roll it into a round cake, and add an appropriate amount of coconut filling into it
-
Seal it like a steamed bun, pinch it tightly, and seal it with the seam facing down
-
Complete the remaining small dough in sequence, place it on a non-stick baking pan, cover it with plastic wrap, and ferment for the second time in a warm and humid place
-
When the dough has doubled in size, brush the surface with egg wash and sprinkle with white sesame seeds. Preheat the oven to 180 degrees
-
Place the bread dough into the middle rack of the preheated oven at 180 degrees for about 17 minutes. If the surface is too heavily colored, you can cover it with tin foil
-
Take out of the oven, let cool on a rack, then store in a bag
-
The buns are so cute
-
I really like it
-
Take a bite, there’s so much coconut filling
