1. Making medium dough: Put 45 grams of whipped cream and 130 grams of coconut milk in the bread bucket
2. Add 270 grams of high flour and 4 grams of yeast
3. Start the kneading process and form dough, put it in the refrigerator for 24 hours
4. Add 25 grams of milk, 50 grams of egg liquid, 4 grams of salt, and 50 grams of sugar in the bread bucket. Note that the amount of milk is adjusted according to the water absorption of the flour.
5. Put in 110 grams of high flour, and then tear the medium kind of dough into small pieces and put it together
6. Start the kneading program, add 25 grams of butter after kneading into a dough, continue kneading until the film is pulled out
7. Start the fermentation process and send it to twice the size
8. Take out the dough and squeeze it into air, divide it into 12 small doughs, and relax for 15 minutes
9. Take 1 dough, squeeze and roll it out, wrap it with an appropriate amount of red bean paste and close it.
10. Brush the outside with clean water
11. Roll it in the coconut volume and press lightly with your hands
12. Arrange the prepared bread in a baking tray and put it in the oven for second fermentation
13. The low-temperature fermentation function of the ACA oven I use
14. Fermentation is complete
15. After the oven is set at 180 degrees for 20 minutes, the built-in preheating function is turned on
16. Buzzer reminds the end of preheating, put it in the bakeware
17. Coconut bean paste buns are out
Tips:Note that the amount of milk is adjusted according to the water absorption of the flour. It is between 15-30 grams. Mine is after baking for 7 or 8 minutes, the surface is covered with tin foil and baked to the end, so the surface color is not heavy. Adjustment
