Coconut Squeeze Bun

Overview

The coconut milk and coconut paste were all rolled into the bread. It was so delicious that the child ate two pieces as soon as it came out of the oven.

Tags

• pastries
• baking
• old man
• breakfast
• students
• coconut
• coconut milk
• edible oil
• egg
• high gluten flour
• sugar
• yeast powder
• salt

Ingredients

Steps

1. 1 Take one egg and break it into a bowl, beat evenly and divide it into two bowls. Use the less egg to brush the surface and mix the appropriate amount of coconut.

   

2. 2 Mix coconut milk and egg liquid evenly and set aside.

   

3. 3 Put coconut milk, an egg, and cooking oil into a bread bucket, and add sugar and salt diagonally.

   

4. 4 Add the flour, make a well in the middle of the flour, and bury the yeast powder.

   

5. 5 Start the kneading cycle twice to make a smooth dough.

   

6. 6 Start the fermentation process and let the dough rise until doubled in size.

   

7. 7 Take out the dough and deflate it thoroughly.

   

8. 8 Divide into 9 equal parts, roll into balls, let rest for a while and set aside.

   

9. 9 Take a piece of dough and roll it into a shape of beef tongue.

   

10. 10 Spread a layer of coconut milk on top.

    

11. 11 Fold in half.

    

12. 12 Roll up from one end.

    

13. 13 Rolled up.

    

14. 14 Roll them all up and place them neatly in a square mold. The mold should be brushed with oil or greased paper in advance.

    

15. 15 Place in the oven, start the fermentation function, and ferment for one hour at 25 to 30 degrees.

    

16. 16 Take it out when it has fermented until doubled in size.

    

17. 17 Brush the top layer of bread with egg wash.

    

18. 18 Place in the preheated oven and bake at 170 degrees for 30 minutes.

    

19. 19 After the surface is colored, cover it with tin foil.

    

20. 20 Ready to bake.

    

21. 21 This is ready to eat.