Coconut Soufflé Snack Buns

Overview

My eldest son doesn’t like bread for breakfast, but he especially likes to eat bread during tea time, so every once in a while I bake a plate for him as a snack.

Tags

• baking
• breakfast
• spring recipes
• summer recipes
• students
• butter
• coconut
• egg
• egg liquid
• high gluten flour
• milk powder
• sugar
• yeast
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Put milk, sugar, salt, eggs, high-gluten flour, and yeast into the bread machine in order to start the kneading function

   

2. 2 After kneading the dough for 10 minutes, add butter and continue kneading

   

3. 3 The kneaded dough is placed in a bucket to ferment naturally

   

4. 4 While the dough is kneading and rising, start making the bread filling. Soften butter at room temperature, beat it, add powdered sugar and continue beating

   

5. 5 Add the egg liquid gradually and continue to beat

   

6. 6 Finally add milk powder and mix well

   

7. 7 Divide the soufflé filling evenly into small portions and put it in the refrigerator to chill

   

8. 8 The noodles will be ready in 40 minutes at a room temperature of 20 degrees Celsius

   

9. 9 Divide the dough into 16 small portions

   

10. 10 Roll out the dough

    

11. 11 Roll up

    

12. 12 Roll the rolled dough into a round shape and fill it with fillings

    

13. 13 How to wrap it like a bun

    

14. 14 Closure molding

    

15. 15 Put coconut paste and roll it

    

16. 16 The wrapped dough is placed in the baking pan for secondary fermentation

    

17. 17 Secondary fermentation also takes about 40 minutes

    

18. 18 Put it in the oven and heat it up and down at 175 degrees for about 20 minutes

    

19. 19 Crispy and soft...

    

20. 20 The color is a bit dark but it doesn’t affect the taste

    

21. 21 A soft girl who is juicy on the outside and tender on the inside can masturbate once a day😜