[coconut Scented Meal Buns] A Small Bread that is As Delicious As without Fillings

[coconut Scented Meal Buns] A Small Bread that is As Delicious As without Fillings

1. Knead all the ingredients together except the butter.

2. Knead until the surface is smooth and a relatively thick film can be pulled out. Add butter.

3. Then knead and drop it to make the surface smooth and full, and it is enough to pull out a strong film. (The dough is small, and Tao’s mother will knead it by hand. If you don’t knead it by hand, put in the bread machine and knead for about 2 procedures, about 30 minutes, and you can knead it by adding butter after 15 minutes in the middle. , Not as demanding as toast)

4. Put the kneaded dough into a basin, and cover the surface with plastic wrap.

5. Fermentation at room temperature is about one hour to 2.5 times larger. (The room temperature is now about 29 degrees. After the hair is finished, the hands are soaked in water, and a hole is poke, and the hair is finished if it does not shrink or sink)

6. The fermented dough is taken out by hand and gently pressed to clean the air inside the dough, divided into six equal parts (about 60 grams), rounded, set aside to relax for 15 minutes.

7. The loosened dough is again lightly pressed and exhausted by hand, rounded again, and placed in a non-stick baking pan.

8. Put the baking dish into the oven, put a small bowl of warm water in the oven, close the oven door, ferment at room temperature to 2 times (about one hour), take out and coat with a layer of whole egg liquid.

9. Preheat the oven at 180 degrees, place it on the second floor, and bake it on the grill for 15 minutes.

10. Take it out until the surface is golden, put it on the grill and put it in a fresh-keeping bag when it is warm.

Tips:

1. For buns like this to be reshaped, the water content is relatively controlled at about 65%, which will make it easier to reshape, and the shape will be more beautiful.

2. The temperature is relatively warm now, and it can be fermented at room temperature. If there is no such warm place, put the dough in the oven and put a large bowl of about 80 degrees hot water to ferment.

3. During the final fermentation, at this temperature, as long as a small bowl of warm water can maintain the humidity of the fermentation, not too hot water, too much humidity will cause a lot of small bubbles on the surface of the bread, but it does not affect the consumption. .

4. Tao’s mom’s oven has a slightly warmer firepower, and there is no tin foil in the whole process, but every oven is different. I hope you can check it from time to time when you are baking. If the surface color is fast, add it. Cover with a layer of tin foil. The time and temperature are only for your reference. You can adjust it according to the temperament of your own oven.

5. Friends who have just learned to make bread, how to judge whether the buns are mature or not? When you see that the surface color is more beautiful, turn on the oven and gently press the buns with your hands to face the side of the oven door, press out the fingerprints, and see if you can When you bounce back, you can, it is cooked, you can let it out and let cool. When pressing, be careful not to burn your fingers. Basically, if you touch it two or three times, you can clearly know the temperature and time of your oven. Now, I won’t have to try it again and again in the future. The baking temperature and time are similar for small breads of basically the same size.