Today I will share with you a simple and convenient coconut bun. It is simple and convenient to make. Even a novice can make it easily. The coconut flavor is rich and soft and stringy. I can’t help but eat one after it is baked. It is perfect for breakfast. , if you also like coconut, don’t miss this bun.
- 300g high-gluten flour
- 20g whole egg liquid
- 45g fine sugar
- 3g salt
- 150g milk
- 3.5g yeast
- 30g unsalted butter
- appropriate amount of shredded coconut
- appropriate amount of whole egg liquid
- Put all the ingredients for the bread, except the butter cubes, into the bucket of the chef’s machine. Start the chef’s machine and knead the dough until smooth, then add the softened butter granules.
- Continue kneading until the dough reaches the expansion stage, and cut a small piece of dough to pull out the mask.
- Knead the dough into a round shape, put it into a glass basin, and ferment in a fermentation box (temperature 28 degrees, humidity 80%). If there is no fermentation box, you can cover it with plastic wrap and ferment at room temperature.
- Basically ferment until the original dough is one and a half times larger. Dip your finger in flour and poke holes. If the dough does not shrink or rebound, it is ready to ferment.
- Take out the fermented dough, press it gently to deflate, divide it into six equal parts, roll the dough into a round shape, cover it with plastic wrap to keep it moist, and let it rest for 15 minutes.
- Take out the fermented dough, poke a hole in the middle of the dough, cut into sections with a knife, and roll the dough into a long strip of about 40 cm.
- Fold the long noodles in half, hold the bottoms of the two noodles with one hand, and rotate the noodles in one direction with the other hand to twist them into a twist shape.
- Insert the bottom joint into the top of the noodles. The coconut buns are ready. Place them in a baking pan to seal and ferment (temperature 32 degrees, humidity 80%).
- Let the dough ferment again until it doubles in size. Brush the surface with egg wash and sprinkle with grated coconut.
- Preheat the oven to 175 degrees for the upper and lower tubes, place the middle and lower layers of the oven, and bake for 22 minutes. After the surface is colored, you can cover it with tin foil to prevent excessive coloring.
- After taking out the oven, place it on the cooling rack and let it cool before eating. If you can’t finish it, seal it in a bag and store it at room temperature. Eat it within three days.