Condensed milk shredded coconut buns (Polish type)

Overview

Fermented at low temperature, it is extremely soft. It is paired with condensed milk and coconut. If you are into coconut, don’t miss it.

Tags

• baking
• butter
• coconut
• high powder
• milk
• milk powder
• white sugar
• whole egg liquid
• yeast
• salt
• water

Ingredients

Steps

1. 1 First mix the seed ingredients (water, flour, yeast) with chopsticks, wrap it in plastic wrap and refrigerate it for more than 10 hours to ferment (you can prepare it in advance at night).

   

2. 2 Take out the fermented seeds. If there are small bubbles on the surface, it means that the yeast is fermented well.

   

3. 3 According to the order of liquid first and then powder, put the main dough ingredients (that is, those not marked are the main dough ingredients) into the bread machine in sequence, add the dough, put the salt and yeast diagonally, and start a kneading function (about 25 minutes).

   

4. 4 After completing a kneading program, add butter, continue to start the kneading function, knead the dough to the expansion stage, and then ferment.

   

5. 5 While the dough is fermenting, you can prepare the coconut filling. Soften the butter at room temperature. Use an egg beater to mix the butter and sugar evenly.

   

6. 6 Add the whole egg mixture to the filling in three batches.

   

7. 7 Add grated coconut and mix well.

   

8. 8 When the first fermentation is completed, if you poke the middle of the dough with your hand and it doesn't spring back, it means it's fermented.

   

9. 9 After the first rise, take out the dough, press to deflate, and roll out into dough sheets. Spread the coconut paste you just prepared on the dough sheet, about 2/3 of it.

   

10. 10 Fold the right 1/3 of the dough that is not covered with coconut paste to the middle, then fold the left side to the middle, and then press both ends to seal

    

11. 11 Turn the folded dough over and roll it out slightly, then cut it into equal-width pieces with a scraper.

    

12. 12 Stack the two cut dough pieces.

    

13. 13 Then use a scraper to divide the stacked dough into three equal parts.

    

14. 14 Cut and stack the dough sheets and put them into an 8-inch hollow mold one by one, arrange them well, and cover them with plastic wrap for secondary fermentation.

    

15. 15 About 40 minutes after the second rise, the dough has risen very high. Melt the butter for brushing the dough and add the condensed milk and mix well. Brush the condensed milk evenly on the bread. Finally, add some flat almonds to decorate. Preheat the oven to 180 degrees for 5 minutes and bake for 40 minutes.

    

16. 16 Observe the coloring during the baking process. When it starts to color in about 15 minutes, cover it with tin foil and continue baking.

    

17. 17 Finished product picture.

    

18. 18 Finished product picture.

    

19. 19 Finished product picture.