Yogurt Coconut Chops

Name: Yogurt Coconut Chops
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 110G Yogurt; 260G High fan; 1 egg; 2G salt; 3G yeast; 30G butter; 20G Sugar; Some Coconut (stuffing)

by Love in fish eyes

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I planned to make evaporated milk steaks on Saturday afternoon, and found that half a bottle of whipped cream in the refrigerator was broken, so I had to change the recipe. If there is yogurt at home, replace whipped cream and milk with yogurt and egg liquid; The refrigerated standing method is used, which is to mix all the ingredients except butter until there is no dry powder, and put them in the refrigerator together with the bread bucket. After relaxing for 30 minutes, take them out and put them on the bread machine to re-knead the dough. The film is particularly good. .
The shaping of the buns is simple, but the organization is surprisingly good, especially the brushed feeling when the bread is torn off one by one; the buns are conditioned for the second time and brushed with egg liquid before baking. Sprinkle some buttery coconut filling left over from making heart-shaped coconut bread last time on top. The flavor of the whole chop is richer, and its aroma fills the whole room when it is baked! "

Ingredients

110G Yogurt
260G High Fan
1 Egg
2G Salt
3G Yeast
30G Butter
20G Sugar
Some Coconut (stuffing)

Yogurt Coconut Chops

1. Prepare the necessary ingredients, homemade yogurt, coconut filling is not used up last heart-shaped coconut bread (a mixture of butter + sugar + eggs + milk)

2. Yogurt + eggs + sugar + salt into the bucket of the bread machine

3. Add high-gluten bread flour and put the yeast on top (mix the ingredients in the bread machine for one minute, take out the bread bucket, put it in the refrigerator for 30 minutes, which can help the dough absorb water and become gluten)

4. After refrigerating, take it and continue to knead the dough for 20 minutes, put in the softened butter, and knead to the expansion stage

5. After the dough comes out of the glove film, it will ferment to twice its size

6. Take out the exhaust into small portions

7. Take a portion and roll it out into an oval shape

8. Roll up from top to bottom to form

9. Make a few more in turn, arrange them on the baking tray, and make a small coconut bun

10. Put it in the oven and proof it to double the size

11. Brush the egg mixture and sprinkle with coconut filling

12. Bake in the middle layer of the 180 degree oven for 20 minutes until golden brown

13. Let's take a look at it is very soft

Tips:
After the dough is mixed, put it in the refrigerator for a while to make it absorb water, which helps to make the dough better when kneading;
The dough must be kneaded to the expansion stage;