These buns are super soft and not satisfying in one bite!
Ingredients
- High-gluten flour 350 grams
- ice milk 190g
- egg 1
- caster sugar 40g
- Salt 4 grams
- fresh yeast 15g
- butter 35g
Drizzled Coconut Sauce
- egg 1
- caster sugar 30g
- Coconut 35g
- Corn oil 65g
Instructions
- Knead the other dough ingredients except butter and salt into a rough film, then add salt and butter and knead into a glove film.
- Ferment at room temperature until doubled in size. Dip your finger in flour and poke the dough without shrinking.
- Divide the exhaust into 25 portions, roll them into rounds and place them on the baking sheet, each portion is about 32 grams.
- Put it in the oven for secondary fermentation. Put a bowl of hot water in the oven for about 30 minutes. Take it out and squeeze on the coconut paste.
- During the fermentation period, make coconut sauce: corn oil + eggs + fine sugar + coconut, mix well, and put into a piping bag.
- Preheat the oven to 190 degrees and 200 degrees, place the middle and lower layers for about 20 minutes, cover with tin foil when browning (temperatures are for reference only)
