Money coconut buns

Overview

Spring is warm and the flowers are blooming, the spring moon is full, and the sun is always shining into our hearts. Spring outing season is here again. In this beautiful season, we cannot let down every blue sky. Happiness expands in the warmth of baking. With this loving bakery, take your children on a spring outing. Share the small pieces of bread with your friends, passing on delicious food and warmth. The circle of friends asked me to share more of my baking works, and said that I should learn the skills. I think baking is a process full of love. As long as you pay enough attention, it is really not difficult to produce satisfactory products. There is nothing special about bread. If beginners follow the recipes summarized by food experts and master the precise dosage and degree of fermentation, they will be close to success. I like low-oil and low-sugar baking. The baking works I make will refer to the dosage used by others, but almost all of them must be improved by myself. Whatever suits me is the best. Today’s bread is very suitable for beginners. The amount of butter and sugar is low. I think it’s just right. Healthy and delicious can coexist. As long as we work hard, yes, baking is a careful process, and details determine quality. As long as you observe and practice carefully, you can do it too! Would be great too! !

Tags

• baking
• children
• old man
• bread
• breakfast
• butter
• coconut
• high gluten flour
• white sugar
• whole egg liquid
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put milk, 43 grams of whole egg liquid (note that it is 43 grams, use 43 grams for the 50 grams of whole egg liquid in the ingredient list, and brush the surface with the rest), white sugar, salt, high-gluten flour, and yeast, put them into the bread machine bucket in order

   

2. 2 Adjust to kneading state, knead for 20 minutes, then add butter and continue kneading for about 20 minutes

   

3. 3 Check, if you can pull out the fascia, don’t rub it

   

4. 4 Put it back into the bread machine bucket, knead it into a round shape and ferment it to 2.5 times its original size. Cover the surface with a damp cloth during fermentation. Be careful not to make it too wet. The fermentation must be complete and not excessive. Generally, you need to check it after an hour of fermentation with a bread machine. If it is fermented, dip some flour into your hand and poke it. If it does not shrink back, it means the fermentation is complete. Remember that the fermentation is over

   

5. 5 Take out the dough from the bread machine bucket, knead it on a non-stick surface, beat it a few times to fully deflate it

   

6. 6 Divide the dough into small balls of 10 grams, roll them into balls, and place them in a pizza pan lined with greaseproof paper. I used more than half of the amount to make these small balls and placed them in a 9-inch pizza pan. The rest were made into auspicious rolls and placed in the baking pan. Be careful to leave a gap. The middle ones were a bit crowded

   

7. 7 Brush the surface with a layer of whole egg wash and sprinkle with coconut

   

8. 8 Put it in the oven and put a plate of warm water on the bottom. I set the oven to about 40 degrees, close the oven door, and start the secondary fermentation. You can also ferment naturally in the oven, which is slower, and ferment to 2-2.5 times the original size (you can bake it when it reaches 2 times the size, because it will expand during the baking process, so remember not to over-ferment)

   

9. 9 Turn the oven to upper and lower heat, 180 degrees, and bake for 15 minutes (remember to take out the plate of water. I was too lazy to bake the two plates together today. I don’t recommend that you do this because the heating is uneven. Usually, everyone puts the baking pan in the middle and upper layers and bakes only one plate at a time)

   

10. 10 Out of the oven, the finished product is very good