[condensed Milk Coconut Bread] Milky Nanyang Style Small Meal Bag

Name: [condensed Milk Coconut Bread] Milky Nanyang Style Small Meal Bag
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 70g Nestle Eagle Brand Condensed Milk; 80g egg; 100g milk; 70g Coconut; 30g milk powder; Some raisin; Some White sesame; 60g butter; 50g Coconut milk; 35g Sugar; 2g salt; 4g yeast; 50g Powdered sugar

by Xiaoyao's Food

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The milky flavor of Hokkaido bread with whipped cream has conquered the taste of the public, but because the whipped cream is not tolerant, it is often opened in a box and will soon be used up. Many friends have a headache about this and feel that they want to eat milk. The bread is full of fragrance, but it is impossible to use a box of whipped cream at once. Therefore, there are always friends in Taoma’s Weibo asking about the taste of Hokkaido, but I don’t want to open a box of whipped cream to use dozens of grams. Is there any similar, milk-flavored bread without whipped cream that can teach everyone? Today, Tao Ma teaches everyone to use a material that is durable and easy to use, and make such a super simple and quick bun. The milk flavor is full and the taste is not lost in Hokkaido! The reason is that the bread uses Nestle Eagle-branded condensed milk, the essence of the Nestle Eagle-branded condensed milk, which will definitely let your buns come out with full milky flavor and the milk controls the taste of love! Plus the stuffing with coconut milk and raisins, a small bun, that is rich in flavor, really delicious, Nanyang style, breakfast comes one, and it is very satisfying all morning.
The dough of this formula can be made into a meal bag or made into toast without adding fillings. It is a very good bread. The formula milk has a strong fragrance and the milk-controlled friends may wish to try it. It is a basic dough that changes into your favorite bread, which is quite recommended. "

[condensed Milk Coconut Bread] Milky Nanyang Style Small Meal Bag

1. Filling method: 40g butter melts at room temperature, add 70g coconut minced, 50g icing sugar, 20g milk powder, 40g eggs, 50g coconut milk, raisins, mix well and set aside for later use.

[condensed Milk Coconut Bread] Milky Nanyang Style Small Meal Bag recipe

2. Material drawing.

3. Add 70 grams of Nestle Eagle's condensed milk, 40 grams of eggs, 100 grams of milk, 35 grams of sugar, and 2 grams of salt into the bucket of the chef's machine.

4. Then add 300 grams of high-gluten flour, 10 grams of milk powder, and 4 grams of yeast.

5. Knead the dough into a dough on the 3rd gear, then knead on the 5th gear for 8 minutes, then add 20 grams of butter.

6. Knead at 5 levels for 10 minutes until a firmer film can be pulled out.

7. After kneading the dough, put it in a basin with a layer of oil, cover the surface of the basin with a wet towel, and let it stand at room temperature for one hour and twenty minutes.

8. To 2.5 times larger. Pressing a small hole with your finger, without retracting or sinking, is the best state of hair.

9. Take out the dough and squeeze it out, then divide it into 18 equal parts, then knead it and let it relax for 15 minutes.

10. Flatten the loosened dough and wrap it with an appropriate amount of coconut raisin filling.

11. Closed, rounded.

12. Then place them neatly in a non-stick baking pan.

13. Put the baking tray in the oven, put a bowl of warm water (about 60 degrees) at the bottom to ensure the humidity during fermentation, and close the oven door to ferment for one hour to twice as large. The surface of the fermented bread is covered with white sesame seeds.

14. Preheat the oven at 180 degrees, put the second layer on the upper and lower fire and bake for 33 minutes, and cover with tin foil when the surface is colored for about 10 minutes in the middle.

15. After baking, brush a layer on the surface with sugar water (a suitable amount of white sugar melts into sugar water) while it is hot, then take it out and let it cool on the grilling net, and then put it in a fresh-keeping bag.

16. Look, there are so many fillings in the little bread, it's delicious.

Tips:
1. The weather around 30 degrees now is most suitable for making bread.
2. Squeeze the dough gently to release the air.
3. The film of small bread is relatively not as demanding as toast. It is enough to pull out a better film.
4. Putting a bowl of warm water in the oven during fermentation can better maintain the humidity of the dough.
5. After the final baking is done, brush a layer of sugar water while it is hot, the surface will be sweet, shiny, and delicious. Friends who don't like it don't need to brush it!