Name: Squeeze Coconut Braid Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3g yeast; 20g butter; 75 Light cream; 45g Whole egg liquid; 4g salt; 40g Sugar; 270g High-gluten flour; 100g Milk for soup; 20g Soup Type High Noodle; 20g Butter (for coconut filling); 20g Egg liquid; 30g Coconut

Squeeze Coconut Braid Bun

by Shredded Potato Burrito

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

I started with a new 18x18 square mold. Not only can it be used to make cakes, it is also good for making bread. Today I used this mold to make braid buns. The bread is made with soup and noodles, and light cream is added. There is also fragrant coconut, the bread is well organized and super delicious.

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