Little Turtle Coconut Bun
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Knead all the ingredients except butter into a smooth dough, add the softened butter, knead to the expansion stage, knead it round, and leave it in a warm place to ferment to 2 times its size.
2. Coconut filling: soften the butter, add fine sugar and beat until the color becomes lighter.
3. Add the egg liquid in portions, and stir evenly after each addition, and then add the next.
4. Add the coconut paste and stir well.
5. After the fermented dough is vented, divide it into 40 grams, 8 pieces each of 12 grams and 5 grams.
6. Take 40 grams of dough and pack in an appropriate amount of coconut filling.
7. Pinch your mouth tightly.
8. Knead 5 grams of dough into a drop shape to make the head of the tortoise.
9. Divide the 12 grams of dough into 5 portions, and knead them into two pointed strips to make the limbs and tail of the tortoise.
10. Assemble the tortoise. Carry out secondary fermentation.
11. The surface of the fermented bread is brushed with egg liquid. Put it in the oven, 170°, upper and lower fire, middle layer, and bake for about 15 minutes.
12. After the toasted bread cools, melt the chocolate and draw the tortoise shell pattern on the bread.
