Coconut and Raisin Buns

Coconut and Raisin Buns

1. Pour 300 grams of high-gluten flour into the inner pot of the cook machine, and then add 56 grams of eggs. 144 grams of milk, 30 grams of sugar, 4.5 grams of yeast, 2 grams of salt.

2. Knead the noodles with a chef machine for 10 minutes.

3. Then add 23 grams of butter and continue mixing for 15 minutes.

4. Finally, remove the dough from the cooker and the noodle hook, cover it with a damp cloth and start to ferment.

5. Fermented to the point where you poke a hole with your fingers in dry flour and do not rebound, it means that the fermentation is complete.

6. Divide the made dough into six equal parts, round the dough and let it out, then cover it with a damp cloth and wake up for 5 minutes.

7. Dry the grapes and use kitchen paper to absorb excess water for later use.

8. When you wake up, roll the dough into an oval shape.

9. Sprinkle some raisins.

10. Roll up while pressing, pinch tightly at the bottom seal.

11. After the rolls are finished, put them into the mold and cover with plastic wrap to start the second shot.

12. The second serve is enough to obviously grow twice as big.

13. Then use a razor blade to make a cut in each bun as shown in the picture.

14. Prepare 100 grams of coconut paste, 50 grams of egg liquid, 50 grams of butter, and 40 grams of sugar.

15. Then stuff the coconut stuffing into the slit

16. Brush with egg wash.

17. The upper tube of the oven is 180 degrees and the lower tube is 155 degrees to preheat for ten minutes.

18. After preheating, put the bread molds in the second layer under the oven for 45 minutes.

19. When the time is up, take out the mold in time, pour out the bread and let it cool, and keep it tightly closed.

Tips:

When the color is right, cover it with tin foil to prevent the skin from being smeared.