Soaked coconut milk buns

Overview

In fact, last year I saw a lot of people posting about the soaked coconut buns. Ever since I saw how others praised it, I was curious. I always wanted to try it to see if it was really that delicious, but I couldn’t do it until today. I’m so lazy! Review review review hehe! It turns out that only by trying it yourself can you know how it tastes. This method is indeed delicious, the texture is very soft, and the bottom is not so hard. This is undoubtedly a good method for bread lovers who like a soft bottom. Don't underestimate the moistness at the bottom. It's a very sweet coconut milk mixture, just like eating bread dipped in condensed milk. It's really delicious. You won't regret it if you make it. I learned from other people's methods and modified them. From the filling to the outer coating to the foaming paste, milk, coconut milk and milk powder were used. The coconut and milk aroma really came out from the bones. The taste can only be understood by those who have eaten it. I couldn't help but take a picture of the finished product and ate one haha! I don't care about people saying that bread can't be eaten hot.

Tags

• baking
• breakfast
• butter
• coconut
• coconut milk
• egg
• high gluten flour
• high sugar tolerant yeast
• milk powder
• white sugar
• milk
• salt
• shredded coconut

Ingredients

Steps

1. 1 Prepare the ingredients: bread flour, coconut milk, milk, milk powder, eggs, butter, coconut mash, shredded coconut, sugar, salt, and high-sugar resistant yeast.

   

2. 2 First, weigh 200 grams of bread flour, 10 grams of milk powder, 40 grams of coconut milk, 60 grams of milk, 37 grams of eggs, 20 grams of sugar, 2 grams of salt, and 3 grams of high-sugar resistant yeast and add them to the inner pot of the bread machine.

   

3. 3 Then insert the bread machine insert into the bread machine and set the custom dough timer for 10 minutes to start kneading.

   

4. 4 After ten minutes, add 16 grams of butter and set the timer for 15 minutes to continue kneading.

   

5. 5 When kneading the dough, we prepare the coconut filling: put 50 grams of coconut, 25 grams of butter, 17 grams of egg yolk, 13 grams of coconut milk, 12 grams of milk, 15 grams of sugar, and 10 grams of milk powder in a bowl, stir well and set aside.

   

6. 6 Next, prepare the soaking syrup: mix 50 grams of milk, 50 grams of coconut milk, and 20 grams of white sugar together and stir evenly.

   

7. 7 The dough has fermented until you can poke a hole with your finger in flour and it doesn't spring back. (Because it’s summer, I use room temperature fermentation.)

   

8. 8 Pour out the dough and knead it evenly, then divide it into six equal parts and knead each small piece of dough until smooth.

   

9. 9 Then use a rolling pin to roll it into dough.

   

10. 10 Put coconut filling on each dough

    

11. 11 Wrap the fillings in the same way as a bun, then place the pleated side down on a baking sheet, cover with a damp cloth and start secondary fermentation.

    

12. 12 Ferment until the bread dough has doubled in size. Pour the soaking liquid evenly onto each bun.

    

13. 13 Then sprinkle some shredded coconut on top

    

14. 14 Place in the middle rack of the preheated oven at 180 degrees and time for 20 minutes. During this period, if the surface color is suitable, cover it with tin foil.

    

15. 15 When the time is up, take out the bread in time. See if the color is very even?