Coconut snack bag
Overview
This is a soft little meal bag, with the fragrance of coconut mixed with the soft glutinousness of red bean paste. It is so delicious that you can’t stop eating it ~ Friends who like it, please follow the light rain ~ This recipe is for an 8-inch chiffon, and one mold can make ten small meal bags.
Tags
Ingredients
Steps
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Mix the dough ingredients, 150g of high-gluten flour, 80ml of pure milk, 2g of high-sugar resistant yeast, 25g of fine sugar, 17g of egg liquid, 13g of butter, and 1g of sea salt until a smooth dough is formed. Place the dough into a container, cover with plastic wrap, and ferment until 2 to 2.5 times in size.
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Divide the red bean paste into 10 equal parts, reunite and set aside. For fermented dough, dip your fingers into a little dry powder and insert it into the dough until it does not shrink or collapse.
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Take out the fermented dough, deflate it with bare hands, and divide it into 10 equal parts. Round the divided dough, cover with plastic wrap and rest for 10 minutes.
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Take a piece of relaxed dough and roll it into dough
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Add a piece of red bean paste filling.
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Pinch the seal tightly like a bun, place it into an 8-inch chiffon mold with the seal facing down.
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The shaped bread embryo is fermented for the second time. It can be fermented in a fermentation box or in an oven. Place a bowl of hot water and ferment until it is 1.5 times in size. The fermentation temperature is 30 degrees and the humidity is 85%.
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For the fermented bread dough, preheat the oven to 170 degrees and brush a thin layer of egg liquid on the surface of the bread dough.
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Sprinkle the surface of the bread with coconut and place it in the preheated oven for baking.
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Bake at 170 degrees for 20 minutes.
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The fragrant coconut snack packs are out~
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Delicious red bean paste~
