Super soft and super simple - 16 pieces of shredded coconut cup bread (tangzhong)

Overview

Sometimes I’m a little lazy, so I just want to cook more this time so I can eat longer. So this time, I put the buns in cake cups, and I can make 16 in one plate. However, it turns out that if you make it delicious, no amount of it is enough. Two little friends are at home during the summer vacation. A plate will be gone in a day or two; if it is a cake, it will be gone in a day. But this cake is very soft. Because I used Tang Zhong, I became addicted.

Tags

• baking
• butter
• cake flour
• egg liquid
• high flour bread body
• milk powder
• sugar
• tang zhong gao noodles
• tang zhong shui
• whole egg liquid
• yeast
• fine sugar
• milk
• salt
• shredded coconut
• water

Ingredients

Steps

1. 1 Pour the tangzhong powder into a stainless steel pot, add water, and adjust until there are no grains

   

2. 2 Cook over high heat until it becomes a thick paste, let cool and set aside

   

3. 3 Bread body preparation: high flour, low flour, milk powder, yeast, salt, sugar, 84 grams of soup, egg liquid, water, mix together. Knead the dough until it is smooth, then add butter and knead for 10 minutes. There is no need to reach the expansion stage. Let it rise in a warm place until it doubles in size. Summer will be ready soon.

   

4. 4 Soften butter, add sugar and beat, add egg mixture.

   

5. 5 Add shredded coconut, add milk and mix well. Chill in the refrigerator for a while. Then divide into 16 portions. Spare.

   

6. 6 Divide the risen dough into 16 portions, roll into balls, rest for 15 minutes, and wrap each portion with grated coconut. Close the mouth downwards. Place in a paper cup and ferment until doubled in size.

   

7. 7 Preheat the oven to 180 degrees. Brush with egg wash and sprinkle with some white sesame seeds. Bake on the middle rack for about 15 minutes. The skin is golden. Look at this huge amount.