Coconut Flower Bun
1.
Add the liquid ingredients, milk powder, sugar, and salt to the bottom of the bread machine bucket
2.
Then pour the high flour, and finally put the yeast powder, put it in the bread machine, select a dough mixing program for 20 minutes
3.
After the program ends, start the kneading program again and knead to a fully extended state
4.
Ferment in a warm and humid place to double the size
5.
Make coconut fillings during dough fermentation: the butter is insulated and the water melts
6.
Add coconut, sugar and milk powder
7.
Pour in the egg liquid
8.
Mix well and set aside
9.
After fermenting, take out the air and knead well, divide into eight parts, knead and let stand for 5 minutes
10.
The coconut filling is also divided into eight portions
11.
Take one and roll out
12.
Put a filling
13.
Seal and wrap slowly
14.
Flatten the wrapped coconut buns and press a stamp with the bottle cap in the middle
15.
Cut it diagonally, don’t cut it in the middle
16.
Place them in the baking tray for the second fermentation to double the size
17.
There is another way: turn up the cut surfaces of the cut petals one by one, put them in a baking tray and ferment until they are twice as large.
18.
Brush the surface of the fermented coconut bun with egg wash, sprinkle a little black sesame seeds in the middle for decoration, and preheat the oven at 180 degrees
19.
Put it in the oven, middle layer, bake for about 20 minutes, then it will be out
Tips:
1. The time and temperature of the oven are for reference only, and should be adjusted according to the temper of the oven.
2. The amount of water should be adjusted with the absorption of flour.
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