Milky Coconut Bun
by Redmi Lok
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put all the ingredients of the dough into the bread bucket and stir with wooden chopsticks until there is no dry powder.
2. Start the kneading program for 40 minutes. When the time is up, start the low-temperature fermentation program. Ferment to double the size.
3. While waiting for the fermentation to make coconut filling, beat the eggs into a bowl and beat them up.
4. Add milk powder.
5. Add sugar and minced coconut, stir well, cover with plastic wrap and set aside.
6. Exhaust the fermented dough, cover it with plastic wrap, and let it stand for 15 minutes.
7. Roll out the dough with a rolling pin and roll it into large pieces.
8. Spread the coconut paste filling evenly on the dough, roll it from top to bottom, and pinch tightly at the end.
9. Cut in the middle with a knife.
10. Twist the cut surface upwards into a figure eight, flatten both ends, and fold the two ends underneath.
11. Put it into a mold lined with greased paper.
12. Put it in the oven and put a bowl of hot water under the oven. Fermentation time, it takes about one hour or so, and the hot water is exchanged frequently in the middle.
13. The fermented dough is 2.5 times the original volume. Take it out and preheat the oven at 170 degrees. Brush the surface of the raw bread with egg liquid, put it into the preheated oven, middle layer, and bake at 170 degrees for 18 minutes.
14. Finished product.
