Coconut milk buns

Overview

The original recipe is based on the heroine Sensen, with slight changes. You can smell the strong coconut aroma when kneading the dough, and you immediately have more expectations for the finished product. This formula is slightly wet, so adjust it appropriately according to the water absorption of your powder

Tags

• baking
• butter
• coconut
• coconut milk
• egg
• high gluten flour
• low gluten flour
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put all the ingredients except butter into the bread bucket and select the "dough" program (15 minutes);

   

2. 2 After the program ends, put in the softened butter, select the "Kneading" program again (15 minutes), take it out and beat it a few times, knead until it expands and forms a round shape;

   

3. 3 Place the lid of the bread barrel in plastic wrap and ferment until doubled in size;

   

4. 4 Take out the fermented dough and press to deflate it. Divide it into eight parts, roll them into balls one by one, cover them with plastic wrap and let them rest for 15 minutes;

   

5. 5 Take a piece of loose dough and roll it into a rectangular shape;

   

6. 6 Fold in half along the long side toward the middle;

   

7. 7 Roll up from both ends to the middle;

   

8. 8 Turn it over and put it into the baking pan;

   

9. 9 Make all the bread dough one by one and put them on the baking tray;

   

10. 10 Put it in the oven (put a bowl of hot water inside) and ferment until it doubles in size. Take it out and brush the surface with milk. Spread a layer of coconut (the surface can be cut) and put it in the middle of the oven preheated at 180 degrees for about 20 minutes.

    

11. 11 Finished product pictures

    

12. 12 Finished product pictures

    

13. 13 Finished product pictures