Yogurt and coconut steak buns

Overview

I planned to make evaporated milk dumplings on Saturday afternoon, but I found that half the bottle of evaporated cream in the refrigerator was broken, so I had to change the recipe. If I had yogurt at home, I replaced the evaporated cream and milk with yogurt and egg liquid. I used the refrigerated resting method for making the dough, which is to mix all the ingredients except butter until there is no dry powder, put it in the refrigerator with the bread bucket, let it rest for 30 minutes, then take it out and knead it again in the bread machine. The dough comes out very well. The shaping of the buns is simple, but the organization is surprisingly good, especially the stringy feeling when tearing off the bread strips is the most satisfying; brush the egg wash before baking the buns, and sprinkle some buttery coconut filling left over from the last time I made heart-shaped coconut bread. The flavor of the whole buns is richer, and its aroma permeates the whole house when baked!

Tags

• baking
• children
• bread
• afternoon tea
• dinner with friends
• butter
• coconut filling
• egg
• high powder
• white sugar
• yeast
• yogurt
• salt

Ingredients

Steps

1. 1 Prepare the required materials, the yogurt is homemade, and the coconut filling is not used up from the heart-shaped coconut bread last time (a mixture of butter + white sugar + eggs + milk)

   

2. 2 Pour yogurt + eggs + sugar + salt into the bread machine bucket

   

3. 3 Add high-gluten bread flour and put the yeast on top (stir the bread machine for one minute to mix the ingredients, then take out the bread barrel and refrigerate for 30 minutes to help the dough absorb water and develop gluten)

   

4. 4 After refrigeration, take it out and continue kneading the dough for 20 minutes. Add in softened butter and knead until it reaches the expansion stage

   

5. 5 Let the dough rise until doubled in size

   

6. 6 Take out the exhaust and divide it into small portions

   

7. 7 Take one portion and roll it into an oval shape

   

8. 8 Roll it up from top to bottom

   

9. 9 Make another few strips in sequence, place them on the baking sheet, and make a small coconut bun

   

10. 10 Place in the oven to rise a second time until doubled in size

    

11. 11 Brush with egg wash and sprinkle with coconut filling

    

12. 12 Bake in the middle rack of the oven at 180 degrees for 20 minutes until golden brown

    

13. 13 Take one and see how soft it is