Coconut Crown Bun
1.
After kneading the ingredients together until smooth, cover them with plastic wrap and leave them in the refrigerator to ferment for 17 hours.
2.
Cut the middle seed into small pieces and add the other ingredients except butter to the main dough material and knead it smoothly.
3.
Add butter, knead until the film can be pulled out, and cover with plastic wrap for the first fermentation.
4.
Make coconut paste: After the butter is soft at room temperature, add sugar and beat evenly, then add the beaten egg liquid and stir evenly.
5.
Add whipped cream and stir well.
6.
Add whipped cream and stir well.
7.
After stirring, let the coconut paste stand for a while to fully absorb it.
8.
After the first round, divide the dough into 8 evenly, cover with plastic wrap and relax for 15 minutes.
9.
Take a small dough and knead it and roll it out into a long strip, spread with coconut paste, roll it up for shaping, and put it into the mold one by one. (Actually, the whole thing was not like this at the beginning, the second round was in progress, and Qian Seishi suddenly wanted to change the shape, and then re-tyed the knot, and then worried about whether the dough was injured, the hair was a little too late, and finally this There are small cracks in the bag...
10.
Then proceed to the second fermentation. (This is posted)
11.
After fermentation is over, brush with egg liquid. (Because it needs to look good, I used an eight-inch cake mold)
12.
Set the oven at 190 degrees, about 35 minutes for the middle and lower levels.
13.
Take a look, the sweet and rich coconut paste~~
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