Coconut egg yolk steak buns

Overview

If you don't make bread for a few days, you will miss the bread and the taste and the aroma that comes out when the bread is baking in the oven. The weather got cold some time ago, and I waited too long to make bread to ferment, so I didn’t have time to fuss about it. Recently, I have a heater at home, so I don’t have to worry about fermentation. I will do some baking when I have time.

Tags

• baking
• bread
• butter
• coconut
• egg yolk
• high gluten flour
• milk powder
• unsalted butter
• yeast
• fine sugar
• powdered sugar
• protein
• salt
• water

Ingredients

Steps

1. 1 Put the main dough ingredients (45g of milk powder, 210g of water, 2g of salt, 45g of fine sugar, 5g of yeast, 350g of high-gluten flour, 30g of unsalted butter) into the bread bucket in order, start the kneading program, knead the dough until smooth, add butter and continue to start the kneading program, knead to the expansion stage, and ferment the kneaded dough until it is 2 to 3 times the size

   

2. 2 Place the fermented dough on the chopping board to deflate

   

3. 3 After the dough is deflated, divide it into 8 equal parts and let it rest for about 10 minutes

   

4. 4 Soften the yellow salt in the filling ingredients (filling ingredients: 30g powdered sugar, 30g butter, 2 egg yolks, 10g milk powder, 75g grated coconut) at room temperature, add powdered sugar, milk powder, egg yolks, and grated coconut, mix well and set aside

   

5. 5 Take one of the breads and roll it into a rectangular shape

   

6. 6 Take a little of the prepared filling and spread it evenly on the rolled out dough

   

7. 7 Roll it from one end to the other, with the seam facing down. Follow this method to make the remaining dough

   

8. 8 After all the dough is done, place it flat on the baking sheet

   

9. 9 Ferment at room temperature for about 1 hour. When it has almost doubled in size, brush the surface with a layer of egg white

   

10. 10 Preheat the oven to 180 degrees and bake for 20 minutes