Coconut braided buns

Overview

As a coconut lover, I want to try any recipe related to coconut.

Tags

• baking
• breakfast
• students
• butter
• coconut
• egg liquid
• high gluten flour
• sugar
• whipping cream
• yeast
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Add the softened butter to the powdered sugar and mix evenly with a hand mixer.

   

2. 2 Add the whole egg liquid in 2 batches and mix evenly. Remember to stir thoroughly before adding the next egg liquid.

   

3. 3 Add the milk in 2 batches. Stir it thoroughly before adding the next milk. At this time, there will be a little oil and water separation, which is okay.

   

4. 4 Add grated coconut, mix well, and then put it in the refrigerator.

   

5. 5 Put all the raw materials in the dough into the bread barrel in the order of liquid in the bottom layer, flour in the middle layer, sugar, salt and yeast in the upper layer. Be careful not to let the yeast come into direct contact with the sugar and salt. Start two kneading programs and knead to the expansion stage. At this time, the dough is very smooth and can stretch out a thin film.

   

6. 6 After the dough is rounded, put it into a large bowl, cover it with plastic wrap, and place it in a warm place to ferment at room temperature. After about 50 minutes, when the dough has doubled in size, dip your finger in flour and poke a hole. If it does not shrink or collapse, it means the fermentation is complete.

   

7. 7 Press and deflate the fermented dough, or you can use a rolling pin to deflate the dough.

   

8. 8 Divide the deflated dough into 3 pieces, roll them into balls, cover with plastic wrap and let rest for 15 minutes.

   

9. 9 Use a rolling pin to roll the relaxed dough into a rectangular shape, and flatten the bottom with your fingers to make it easier to stick together later.

   

10. 10 Take out the refrigerated coconut filling, divide it into 3 parts, spread one part of the coconut filling evenly on the dough sheet, and press it with a rolling pin.

    

11. 11 Roll up the dough sheet from top to bottom.

    

12. 12 Remember to pinch the mouth tightly and pinch both ends tightly.

    

13. 13 Then flatten the dough and use a spatula to divide the dough into 3 parts, remembering not to cut off the beginning.

    

14. 14 Braid the dough into a braid shape and pinch tightly.

    

15. 15 After all the dough is processed, place it in a glass baking pan. The baking pan can be evenly coated with softened butter first to make it easier to release from the mold.

    

16. 16 Spray water on the dough, cover with plastic wrap, and let rise in a warm place until doubled in size, about 20 minutes.

    

17. 17 Put the fermented dough together with the mold into the preheated oven, set the middle layer to 160°C and bake for 23 minutes.

    

18. 18 Unmold the baked dough immediately and place it on a baking sheet to cool.

    

19. 19 Super soft coconut steak buns.