Oil-free coconut buns
Overview
I leave home for work at 6:20 every day and don’t get home until 6:30 in the evening. The time I spend at home is short, and I am a lazy person who finds butter troublesome. So I made this time-saving, labor-saving and delicious bun. No oil is added at all, so you can use it to lose weight!
Tags
Ingredients
Steps
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Stir the yogurt and water evenly into the bread machine, then put an egg, sugar and salt into the corner of the bread machine.
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Add high-gluten flour, make a well in the middle, put the yeast in, and then bury the yeast.
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Start the dough mixing process and knead the dough. No need to remove gloves. I used two dough kneading programs.
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Place the dough into a bowl, cover with plastic wrap and let rise in a warm place.
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The dough can ferment until it doubles in size.
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Deflate the fermented dough, then divide it into 8 small doughs and let them rise for 15 minutes.
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While the dough is rising, we make the coconut filling. Put milk powder (10g), shredded coconut (70g), powdered sugar (30g), and a small egg (about 35g) into a bowl.
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Use chopsticks to stir the coconut filling evenly.
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After the dough has risen, take out a small piece of dough and roll it into an oval shape.
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Spread coconut filling on the dough.
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Spread the coconut filling evenly.
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Roll up the dough from one end to the other.
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Use a knife to cut the rolled dough into two halves in the middle.
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Place in a greased baking pan.
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Place the other dough into the baking pan in the same way. Place in the oven to ferment for 40 minutes. Place a bowl of warm water in the bottom of the oven.
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Preheat the oven to 200 degrees. Put the fermented dough into the oven at 200 degrees for 15 minutes.
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Out of the oven!
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Coconut paste is delicious!
