#新良第一节婚纱大赛# Ruyi Auspicious Coconut Buns
1.
Mix all the main ingredients except butter
2.
Knead the mixed ingredients into a smooth dough. Add butter and continue to knead to the expansion stage, and a stronger translucent film can be pulled out.
3.
Put it into the container and cover it with plastic wrap and place it in an environment of 25-28 degrees Celsius for basic fermentation to 2 times its size.
4.
Exhaust the dough, weigh it and divide it into 8 equal parts, and let the plastic wrap around the round lid relax for about 15 minutes.
5.
Mix the ingredients in the accessories to form coconut paste filling
6.
Take a loose dough and wrap it with some coconut filling, close the mouth
7.
Take 3 of the 8 doughs and knead them into the red yeast rice powder, and the remaining 5 are the original colors. Reserve 1 each separately, without stuffing.
8.
After the 6 doughs are wrapped in coconut filling in turn, roll out the 2 spare doughs respectively, take an appropriate amount, and knead into small strips.
9.
Cross it on the dough to form a tic-tac-toe shape
10.
Cut into flower shapes with hard paper, and cut into flower shapes on the thin spare dough
11.
Put the flowers on the dough and make the rest in turn.
12.
After all the reshaping is done, place a second shot in a warm and moist environment to double the size.
13.
After the second shot. Preheat the oven at 170 degrees for 10 minutes, and bake it for about 17 minutes.
Tips:
1. With a few months old baby, I was distracted and reversed the order of steps 6 and 7, please forgive me.
2. The water absorption of flour is different, so please be flexible in the amount of liquid.
3. Please adjust the temperature and baking time according to your own oven temperament.
