Coconut buns

Overview

Although high-gluten flour is used to make bread, bread is not made only with high-gluten flour. The bread made by adding low-gluten flour to high-gluten flour will be softer, fluffier, and tastes great. The bread body is very soft and sweet, and it will taste even better if it is paired with delicious fillings. Coconut filling is my favorite filling. The rich aroma of coconut hits my face as soon as it comes out of the oven, filling the room with fragrance. It's so tempting.

Tags

• baking
• breakfast
• butter
• coconut
• corn oil
• egg
• high gluten flour
• low gluten flour
• sugar
• whole egg liquid
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Knead the dough first, soften the butter in the bread ingredients at room temperature, put the rest of the ingredients into the chef's machine and knead it into a dough, then put the softened butter into the chef's machine and knead it into a smooth dough.

   

2. 2 Put the coconut filling ingredients into a suitable container and mix evenly.

   

3. 3 Divide the dough into three parts, roll one part into a rectangular shape, spread an appropriate amount of coconut filling on the dough sheet, leaving a little unspread on the bottom of the dough sheet, and press it thin with your hands.

   

4. 4 Roll it up from top to bottom. When rolling, roll it slightly tightly. Don't use too much force, otherwise the dough will deform. Press the thin part at the bottom and close it tightly.

   

5. 5 Cut into 4 equal parts with a knife so that the rolls are all the same thickness.

   

6. 6 Then cut each equal portion from the middle, but do not cut it off. Spread it to both sides, and a nice-looking coconut bun will be formed.

   

7. 7 Carefully transfer the prepared coconut buns to a non-stick baking pan for fermentation.

   

8. 8 This time the bread is fermented in one go, which saves time and can be fermented until it doubles in size.

   

9. 9 Preheat the Changdi air frying oven, turn the heat up and down, and bake the middle layer at 180 degrees for 16 minutes. This time, the surface was not brushed with egg wash or covered with tin foil, but the color was still very nice.

   

10. 10 Don't eat the baked bread right away, as it's not good for your stomach. Let it cool on a drying net before storing it.