[Condensed Milk and Coconut Buns] Nanyang style snack buns with rich milky aroma

Overview

The milky flavor of Hokkaido bread with whipped cream has conquered the public's taste. However, since whipped cream cannot be stored well, it is often used up after opening a box. Many friends are very troubled by this. They feel that they want to eat bread with a full milk flavor, but they cannot use a box of whipped cream at once. Therefore, there are always friends on Tao Ma's Weibo who like the taste of Hokkaido but don't want to open a box of whipped cream and use dozens of grams. Is there any similar milk-flavored bread that does not require whipping cream? Today, Tao Ma teaches you how to make such a super simple and quick bun using ingredients that are durable and often convenient to use. It is full of milky flavor and tastes as good as Hokkaido! The reason is that the bread uses Nestlé Eagle Mark condensed milk. Nestlé Eagle Mark condensed milk concentrates the essence of milk. It will definitely make your buns full of milky flavor, a taste loved by milk lovers! With the filling of coconut milk, coconut raisins, and a small bun, it has a rich flavor and is really delicious. It has a Nanyang flavor. Having it for breakfast will make you very satisfied all morning. The dough of this formula can be made into lunch bags or toast without adding fillings. It is a very good bread. The formula has a strong milk flavor. Friends who are dairy-loving may wish to give it a try. It can be used as a basic dough and transformed into the bread you like. It is a highly recommended bread.

Tags

• baking
• breakfast
• students
• butter
• coconut
• coconut milk
• egg
• high gluten flour
• milk powder
• nestlé eagle mark condensed milk
• raisins
• sugar
• white sesame
• yeast
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Filling method: Melt 40g butter at room temperature, add 70g grated coconut, 50g powdered sugar, 20g milk powder, 40g eggs, 50g coconut milk, appropriate amount of raisins, mix well and set aside.

   

2. 2 Material picture.

   

3. 3 Add 70 grams of Nestlé Eagle Brand condensed milk, 40 grams of eggs, 100 grams of milk, 35 grams of sugar, and 2 grams of salt into the mixing bowl.

   

4. 4 Then add 300 grams of high-gluten flour, 10 grams of milk powder, and 4 grams of yeast.

   

5. 5 Knead the dough using the kitchen mixer at setting 3, then knead at setting 5 for 8 minutes, then add 20 grams of butter.

   

6. 6 Knead at speed 5 for another 10 minutes until a slightly firm film can be pulled out.

   

7. 7 After kneading the dough, put it into a basin with a layer of oil, cover the basin with a wet towel, and let it rise at room temperature for one hour and twenty minutes.

   

8. 8 to 2.5 times larger. Press a small hole with your finger. If it does not retract or sink, it is the best state.

   

9. 9 Take out the risen dough and flatten it to deflate, then divide the dough into 18 equal parts, roll it into a round ball and let it rest for 15 minutes.

   

10. 10 Flatten the loosened dough and add an appropriate amount of coconut raisin filling.

    

11. 11 Close the mouth and make it round.

    

12. 12 Then arrange them neatly on a non-stick baking pan.

    

13. 13 Put the baking sheet into the oven, put a bowl of warm water (about 60 degrees) at the bottom to ensure the humidity during fermentation, close the oven door and ferment for an hour until it doubles in size. Spread a little white sesame seeds on the surface of the fermented bread.

    

14. 14 Preheat the oven to 180 degrees, put the second layer on the top and bottom and bake for 33 minutes. Cover with tin foil when the surface starts to color about 10 minutes in the middle.

    

15. 15 After baking, brush a layer of sugar water on the surface while it is still hot (melt an appropriate amount of white sugar into sugar water), then take it out and let it cool on the grill, then put it in a fresh-keeping bag for storage.

    

16. 16 Look, there are a lot of fillings in the little bread and it’s full of deliciousness.