Coconut milk buns

Overview

This bread is fragrant when baked, and the rich coconut aroma comes out of the oven, which is very tempting.

Tags

• baking
• children
• bread
• afternoon tea
• bread flour
• clear water
• coconut
• coconut milk
• milk powder
• soft white sugar
• unsalted butter
• yeast powder
• salt

Ingredients

Steps

1. 1 Put the bread ingredients except butter into the bread bucket and start a "dough kneading" program for 20 minutes.

   

2. 2 After the "dough kneading" program is completed, add softened butter and start a "dough kneading" program for 1 hour and 30 minutes.

   

3. 3 This is the dough that has completed the "mixing" process in the bread barrel and has risen to twice its original volume.

   

4. 4 Take out the dough and if it sticks to your hands, pour a few drops of cooking oil into your palms.

   

5. 5 Divide into 12 even portions and roll into balls.

   

6. 6 Then cover with plastic wrap and let rise for 15 minutes.

   

7. 7 Knead the risen dough into a round ball again, place it in a baking pan, put the baking pan in the middle of the oven, put a bowl of hot water underneath to speed up the fermentation, and change the hot water again midway.

   

8. 8 While waiting for the dough to ferment, prepare the coconut milk, add the sugar, and stir until the sugar is completely dissolved.

   

9. 9 The room temperature is now about 30 degrees, and it takes about 40 minutes for the bread to rise to double its original volume, and finally the fermentation is completed. Pour the coconut milk onto the surface of the bread one by one, then sprinkle with grated coconut.

   

10. 10 Place in the middle rack of a preheated 170-degree oven and bake for 25-30 minutes. (After coloring, cover with tin foil until finished baking)