Kasda Peanut Coconut Meal Pack
1.
Except corn oil, salt, and yeast, mix all the ingredients and knead until there is no dry powder (milk should be added gradually, depending on the water absorption of the flour), cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved )→Salt (knead out a thick film, the dough is smooth, and a thicker film can be pulled out.)→Corn oil (knead to a fully expanded state, the surface of the dough is smooth and fine, and a thin and not easy to break film can be pulled out)
2.
Ferment in a warm place to double the size
3.
When the dough is fermented, mix all the peanut and coconut ingredients evenly to make a filling and set aside
4.
Make custard sauce. Add fine sugar to the egg yolk and beat with a whisk at high speed to make the egg yolk fluffy and thick.
5.
Pour the milk and mix well
6.
Sift in low-gluten flour and mix well to form a batter
7.
Pour the batter into a non-stick pan (or milk pan), turn on a low heat, and keep stirring while heating until the custard is thick and smooth
8.
Remove from the fire, serve it out, and made of smooth custard sauce
9.
Put it in a piping bag (you don’t have to put it all at once), put it in the refrigerator to keep fresh, and set aside
10.
Exhaust the fermented dough, divide it into 16 equal parts, knead round, press flat, wrap the stuffing, pinch tightly and close the mouth
11.
Close the mouth down, place in a baking tray, cover with plastic wrap, and leave to ferment in a warm place to double the size
12.
Brush the surface with a layer of egg liquid, and use a piping bag to squeeze the custard sauce on the surface of the bread
13.
Preheat the oven, fire up and down, and bake at 130 degrees for 30 minutes (the required time and temperature are determined by your own oven), and the surface is colored satisfactorily and covered with tin foil
14.
Seal and store when there is residual heat
Tips:
1. The time and temperature required for baking can be adjusted according to your own oven.
2. During baking, the surface of the bread can be covered with a layer of tin foil if the color is satisfactory.
