Coconut Honey Bean Bread
1.
The dough is divided into dry materials and wet materials according to their properties, and they are packed separately according to their properties. Dry ingredients: 200 grams of high-gluten flour, 20 grams of fine sugar, 3 grams of salt, 20 grams of butter; wet ingredients: 125 grams of milk, 15 grams of condensed milk, 9 grams of fresh yeast
2.
After kneading the dough out of the film, round it in a V shape, cover it with plastic wrap, and leave it to ferment in a warm place.
3.
When fermented to 2 times the size, dry your fingers, insert your fingers into the bottom of the dough and pull out your fingers. The bottom of the hole rebounds slightly and then keeps a cone-shaped hole still. The fermentation is complete. If the hole closes quickly, the fermentation is insufficient. If the hole is completely still, it will over-ferment, and the dough will be over-fermented if it collapses.
4.
Press and exhaust the fermented dough and wake for 15 minutes. After waking up, the dough will become loose. Divide the dough into 6 portions, take a portion of the dough, roll it out a bit, take about 10 grams of honey bean filling, and wrap it. stand up. The amount of filling is according to your preference
5.
Put it in a paper tray after wrapping
6.
After wrapping, cover with plastic wrap and put it in a warm place for secondary fermentation
7.
After the fermentation is complete, take it out
8.
Now start to make the soaking ingredients. After the butter is melted in water, pour the remaining ingredients and stir evenly
9.
Use a spoon to pour on the surface of the dough. Don’t pour too much. If you pour too much, the chubby will burst out during the baking process. Preheat the oven to 180 degrees and bake for about 15-20 minutes. The specific time and temperature are set according to your own oven.
