Soft coconut-flavored pork buns

Overview

It is still a simple combination of flour and water, with a faint coconut aroma, sweet but not greasy, and a soft texture that melts in your mouth. If you like soft bread, don’t miss it! The difference this time is that ordinary flour is used. When I was making buns that day, I felt that the dough was very chewy. I looked at the outer packaging of the flour and saw that the protein content was 12%. I suddenly thought that this flour would be good if used to make buns, so I came up with this incredibly soft bread.

Tags

• baking
• butter
• egg
• medium powder
• sugar
• yeast
• coconut flour
• salt
• shredded coconut
• water

Ingredients

Steps

1. 1 Put all the ingredients except butter and shredded coconut into the bread machine and knead until a thick film can be drawn out (it takes about 20 minutes)

   

2. 2 Add butter and knead until the film can be pulled out and it is almost complete (it takes 15 minutes). Add shredded coconut and knead for 5 minutes. At this time, the dough will look like

   

3. 3 Place the kneaded dough in a warm place to ferment until it does not bounce back when pressed with your fingers. Deflate the dough, divide it into 12 portions, roll into balls, and let it rest for 20 minutes.

   

4. 4 After the dough has risen, roll it into a long tongue shape, roll it from one side to the other, thin the bottom edge, roll it into a long strip, and place it in a baking pan.

   

5. 5 Put two bowls of hot water in the oven, and put the shaped dough into it for secondary fermentation.

   

6. 6 Ferment until 2~2.5 times.

   

7. 7 Preheat the oven to 180 degrees, with upper and lower heat on the lower rack of the oven, for about 18 minutes. Brush a thin layer of butter on the surface of the bread while it is still hot.

   

8. 8 Take a closer look at this thing

   

9. 9 The delicate structure makes it soft even if you think about it!

   

10. 10 If you like soft bread... you deserve it!