Coconut Flower Bun

Name: Coconut Flower Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 125ml water; 10g milk powder; 30g White sugar; 2 pcs egg; 60g Unsalted butter; 65g Coconut; 35g Powdered sugar; 2g salt; 3g yeast; Some Whole egg liquid; Some Black sesame

by Soybean family

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I have made this kind of bread several times, and every time I make it, I always feel that it is not what I want, but I don’t know what the problem is, and I haven’t checked how others do it, so I just follow my own ideas. That fiddle. One day, a good friend sent me a coconut flower bag. I saw that the appearance was what I wanted to make but didn’t come out very much. I quickly checked the production process and finally found out the problem. To make this kind of bag, I need to use it. The knife is divided into 12 parts, and I divide it into 8 parts every time, so of course I didn’t make the result by myself. Not only did I look at the production process in detail this time, the recipe was basically made according to her recipe. , Except for the slight adjustment of the amount of eggs, the others have not changed, and the taste is very good.

Coconut Flower Bun

1. Dough ingredients (250g of high-gluten flour, 10g of milk powder, 125g of water, 30g of white sugar, 1 egg, 3g of yeast, 2g of salt, and 20g of unsalted butter). Put them in the bread machine bucket in sequence, start the bread machine kneading program, wait for the first kneading program to finish, sprinkle yeast on it and let stand for about 20 minutes, start the bread machine kneading program again, and wait for the second kneading program After the end, add 20g of softened butter at room temperature and continue to knead the dough to the complete stage, cover with plastic wrap and ferment to 2.5 times its size in a warm place.

2. 40g normal temperature softened butter, add 35g powdered sugar and mix well

3. Then add 1 egg liquid in batches and mix well, and finally add 65g of coconut paste and mix well

4. Divide into 6 equal parts

5. After the dough is fermented, ventilate, divide into 8 equal parts, round, cover with plastic wrap and let stand for 15 minutes

6. Take one of the dough, roll it into a small round cake, add coconut filling

7. Wrap up, squeeze and close the mouth, with the mouth facing down, flatten the wrapped dough with your hands, and then roll it into a round piece

8. Divide into six equal parts evenly with a knife, don’t break in the middle

9. Cut another cut in the middle of each piece

10. Each pair of two petals is a group, the left one is twisted to the upper left, the right one is twisted to the upper right, the incision is upwards, revealing the coconut paste filling

11. After making it, put it on the baking tray

12. Make the remaining dough according to this method, then ferment at room temperature to 1.5 times its size, brush the surface with egg wash, sprinkle a little black sesame in the middle, put it in the preheated oven, 180 degrees, middle and upper layer, bake for about 15 minutes.