1. Bread flour, cake flour, yeast, sugar, salt, and milk are put into the bread bucket
2. Start the dough mixing program, after the dough is smooth, put in softened butter and continue to knead the dough
3. When the dough can pull out a large piece of film, it can be rounded into the bread bucket for basic fermentation, and a wet cloth is covered on the inner bucket to prevent the dough from drying
4. When the dough reaches 2.5 times its size, dip your fingers in flour and poke holes at the top without collapsing or shrinking
5. Take out the dough, put it on the table, weigh it after exhausting, divide into 20 equal parts, knead the garden, and relax for 10 minutes
6. At this time, you can make coconut filling: coconut, egg liquid, sugar, and softened butter in a bowl
7. Stir well with a spoon
8. Take a small piece of dough, roll it into a small round cake, and then add an appropriate amount of coconut filling into it
9. Seal like a bun, pinch tightly, and close the mouth downward
10. Finish the remaining small doughs one by one, place them in a non-stick baking pan, cover them with plastic wrap, and carry out secondary fermentation in a warm and humid place
11. When the dough is twice the original size, brush the surface with egg wash and sprinkle with white sesame seeds, and the oven starts to preheat 180 degrees
12. Put the raw bread into the middle layer of the preheated oven, 180 degrees, about 17 minutes, the surface can be covered with tin foil if the color is too heavy
13. After being out of the oven, let it cool on the drying rack and put it in a bag
14. The bun is very cute
15. I really like it
16. Take a bite, the coconut filling is so good
Tips:The sweet buns don’t have to be kneaded out of the glove film, they can pull out a slightly transparent large slice; adding a small amount of cake flour can make the taste softer; the coconut filling can be made more at once, and can be stored in the refrigerator if it is not used up. It can be taken out to thaw in advance when you use it next time.
