[recipe Exchange 2] Mexican Coconut Bun

Name: [recipe Exchange 2] Mexican Coconut Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 240g milk; 60g Egg liquid; 35g Whole egg liquid; 45g Low powder; Some Coconut (stuffing); 30g butter; 6g yeast; a little salt; 40g Powdered sugar

by jsqdsm

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I haven't made pastry for a long time, so I just baked some bread when I was at home when I was free today. I like to eat Mexican buns, but the ones without fillings feel that there is something missing. There is still some coconut paste at home, so I added some raisins and made some coconut fillings. I baked this stuffed mexican buns. This time I baked a little more. I gave some nephew, but I really like it! It shows that my craftsmanship is still good! "

[recipe Exchange 2] Mexican Coconut Bun

1. Remove the butter and coconut stuffing from the above ingredients, put them in the bread machine in the order of liquid first, then solid, start the dough program and knead the dough for 20 minutes. Add butter and continue to knead the dough for 20 minutes, until it becomes a smooth dough that can be pulled out of the film, for the first fermentation.

[recipe Exchange 2] Mexican Coconut Bun recipe

2. The dough has grown to twice its size. If you poke a small hole with your fingers, it will not shrink, indicating that the fermentation is complete.

3. Take out the fermented dough, vent it, and divide it into small even doughs. Proof for 15 minutes after shaping. Take a proofed dough and wrap it with coconut filling, round it up and arrange it on a baking tray. Carry out the second fermentation.

4. Add powdered sugar and salt to butter softened at room temperature and stir well.

5. Add egg liquid and stir well.

6. Sift in low flour and mix well with cutting and mixing method to make Mexican paste. Don't over stir.

7. Put the Mexican paste into a piping bag and squeeze a few rounds on the second fermented dough.

8. Put it in a 200 preheated oven, bake at 180 degrees for about 18 minutes, and just apply a little color!

Tips:
Don’t squeeze the Mexican paste too much. I’m just too greedy. (The opening of the fresh-keeping bag is also cut a bit bigger, and the weather is cold, the butter begins to harden, and the squeezed out batter is thick and thick.) Baked bread There will be skirts, but the skirts are delicious, which affects the beauty.