Crispy Coconut Buns
1.
Put milk and eggs in the bread bucket, add salt and sugar diagonally, add flour, and dry yeast on top
2.
After one program, put butter in, and then knead the dough for 2 programs
3.
After that, the first fermentation is carried out in the barrel for 30-40 minutes
4.
When the bread is fermented, make the bread coconut filling, put the coconut shreds, butter, and sugar together
5.
Knead it into granules by hand
6.
The dough that has been fermented in 40 minutes is evenly divided into 7 portions after exhausting
7.
Roll each portion into a beef tongue shape, evenly put on the shredded coconut, roll it up
8.
Pinch both ends
9.
Put them into the round mold one by one, spray with water to prevent dry and crack
10.
Put it in the middle of the oven at 40°C for about 40 minutes to ferment
11.
When the dough has doubled its size, put a layer of butter or olive oil on the surface, or cooking oil, so that when the dough is finally out of the oven, the surface of the bread will be softer and taste better; this is one time, a little more oil , I just spread it on the surface of the bread. Unexpectedly, the effect is surprisingly good. You don’t need to apply the egg liquid. I personally feel that the oil is better than the egg liquid. You can try it.
12.
Put it in the bottom of the oven and bake at 160 degrees for 20 minutes
13.
After 20 minutes, you can see the toasted golden brown bread. Is it very tempting?
14.
Here comes a close-up.
Tips:
Warm tips for silk scarves: 1. Each oven model has different temperatures, so observe more when baking, so that you can get a good color.
