Coconut Steak Buns@Bread Sticks
Overview
The eldest daughter’s favorite is still the stuffed coconut buns, but the younger daughter is only one year and three months old and still loves the fun bread sticks, so I want to make two different ones.
Tags
Ingredients
Steps
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First put the milk, eggs, sugar, salt, butter, flour, and yeast into the bread machine in order, and then press to knead the dough. Obviously, if you don’t have a bread machine, you can only knead it vigorously. Then leave to ferment in a warm place for an hour and a half.
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For the coconut filling, I softened 20 grams of butter, added 4 tablespoons of sugar, and mixed well, then added an egg white and reserved the egg yolk for brushing the surface of the bread, so there was no need to waste another egg to get the yolk and discard the white.
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After mixing the above, add 2/3 packets of grated coconut, add an appropriate amount of milk and mix well. The filling should not be too dry, just press it down gently with a spoon and see that there is moisture.
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Divide the dough into small balls, roll them out with a wooden stick, then add the filling, roll up the other side with the seam facing down.
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After arranging on a baking sheet, spray a little water and put it back in the oven for final fermentation until it doubles in size, about thirty minutes. After baking, brush with a layer of egg wash, and then use a small blade to make a few diagonal cuts on each loaf of bread to preheat the oven.
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I forgot to take a picture of this small strip process, but it is very simple. Just roll out the remaining dough, cut it into small strips, pound it, put it on a baking sheet to ferment, and finally brush it with some egg wash. Anyway, that kid doesn't know what styling is, so just be casual.
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Preheat it to 200 degrees and put it in the middle rack, and bake it for about ten minutes. The timing depends on your oven.
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Fragrant temptation!
