Hainan Coconut Bun
1.
Add flour, sugar
2.
Add coconut flour
3.
Put a small amount of water into yeast and a small amount of flour, and let stand for 10-15min
4.
Add yeast water, and add the remaining water while stirring with chopsticks. It is enough if there is no dry powder. Knead well by hand. Wait for the dough to rise. About 1-1.5h
5.
Prepare the coconut meat filling
6.
Deicing the coconut meat, you can add a small amount of water
7.
Add sugar, according to your preference
8.
The water is almost evaporated, add half a spoon of oil, and let cool for later use
9.
The dough is almost fermented
10.
Exhaust the dough into small doses. I divided 16 portions
11.
The dough is thick in the middle and thin in the side by hand
12.
Encrusting, squeeze tightly
13.
I don’t have a steamer at home, so I had to enlarge it... the bamboo leaves used (they will be fragrant after steaming)
14.
Put cold water in the pot, let the water boil over medium heat and wait 10 minutes, then turn to high heat for 5 minutes. Turn off the heat and wait for 3-5 minutes, then lift the lid
15.
Make one yourself first
16.
Come eat!
Tips:
The bun dough can be wetted and kneaded evenly. There is no need to knead the bun special powder for vigorous use. It is sticky...and has less draft.
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