Shredded coconut soup dumplings
Overview
Tangzhong means warm noodles or thin noodles in Japanese. The water absorption of the dough is increased through starch paste. Its purpose is similar to thickening in cooking, so that the taste will be smoother and softer. Therefore, there are two points to pay attention to: 1. The soup itself will not make the bread more somersault, but it still needs to be kneaded/beaten to make the dough become glutenous. 2. The dough mixed with tangzhong will be moister and stickier than ordinary dough. However, if you add flour blindly, the original meaning of tangzhong bread will be lost, so the gluten-raising process requires special skills.
Tags
Ingredients
Steps
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The ratio of water to flour is 4:1. Cook over medium-low heat, stirring constantly with a whisk.
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The viscosity of the mixed batter is such that "it can be scraped up with a whisk, but it drips quickly." After turning off the heat, scoop it up and wrap it in plastic wrap, then put it in the refrigerator to cool and set aside.
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Main dough ingredients: High-gluten flour 300g white sugar 50g milk powder 15g custard powder 15g salt a little yeast 6g water 120g vanilla essential oil 1/2 teaspoon egg yolk 1 condensed milk 30g food coloring (yellow) a little room temperature butter 25g Mix all liquid ingredients first (except room temperature butter).
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Mix all dry powder ingredients, liquid mixture, butter and tangzhong with chopsticks and stir evenly.
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Place in a large bowl and start mixing the ingredients with the DoughHook on medium-high speed. Since the humidity of the dough is very high, what you see most of the time is that the dough is hooked and pulled up. Don't worry about the gluten being formed through such rapid pulling. When the dough starts to form, the speed needs to be reduced to make the dough adhere to the inner wall of the pot again.
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The surface of the finished dough should be smooth and shiny. Although the dough is still sticky, the surface is no longer sticky.
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Shredded coconut (cocktail buns) ingredients: room temperature butter, 100g custard powder, 25g milk powder, 25g sugar, 45g grated coconut, 35g low-gluten flour, 35g
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Just mix all the ingredients evenly.
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Mexican oil ingredients: softened butter, 15g low-gluten flour, 10g icing sugar, 5g
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My actual dosage was double the amount above, so it was tragic.
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After mixing the ingredients, whip to combine.
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Sprinkle a thin layer of flour on both sides of the dough after it has risen for 40 minutes, and then sprinkle flour along the central axis.
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Then use a knife to cut along the flour. Be careful not to knead the flour into the dough!
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In the same way, we divide the dough into 8 small portions.
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Roll the dough into a long strip and spread an equal amount of shredded coconut filling on it.
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Then roll it up, seal all the openings, and stretch it into a long strip that is equivalent to the baking container.
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And spray/sun oil between the strips.
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Place in the oven/room temperature for 2 fermentations, then place Mexican oil on both sides of the buns.
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Then sprinkle sesame seeds in the middle area. Then brush with all the egg wash and bake in an oven preheated to 190C/375F at 180C/365F for 20-25 minutes. During the baking period, you should observe the coloring of the skin for about 15 minutes. If the skin has been colored, cover it with tin foil in time and bake for the remaining time.
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Immediately after baking, brush a thin layer of honey water on the surface of the bread, then wrap it with tin foil and simmer for 5-10 minutes. Next it’s time to unmold and let cool.
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The characteristic of tangzhong bread is that it is very soft and can be kept in the refrigerator for 4-5 days.
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