Squeeze Coconut Braid Bun
1.
Add 20 grams of high-gluten flour to 100 grams of milk and mix well
2.
Heat on a low heat or use water heating to heat the roux into a paste shape, let cool and set aside
3.
Put the cold milk paste into the bread bucket, then pour whipped cream, sugar, salt, and whole eggs
4.
Sift in the flour, put in the yeast, and start the bread machine sourcing program
5.
Pause after mixing for 10 minutes, add butter
6.
Continue to complete the program, it will be sent in 90 minutes
7.
Take out the dough, knead it, and let it loose for 10 minutes
8.
8 noodles, rounded
9.
Melt the butter and add the minced coconut
10.
Mix well and then add egg liquid
11.
Mix well
12.
Roll each dough into a rectangular shape and spread a layer of mixed coconut
13.
Roll up, pinch tightly
14.
Come along, squash and roll wide
15.
Divided into three petals
16.
Braided
17.
Finished, bend both ends of the braid down, put it into the mold, and make a total of 8
18.
Brush a layer of egg liquid after the second fermentation. (The amount of egg liquid is not in the ingredient list)
19.
Preheat the oven in advance, put the baking tray into the middle of the oven, 170 degrees, 30 minutes, pay attention to the color in the middle, and cover with tin foil in time
20.
Bake it and let it cool and seal it for storage
Tips:
The oven temperature is adjusted according to the performance of your own oven.
