Coconut and Chrysanthemum Buns
Overview
Talking too much about making bread in winter brings tears to my eyes. I opened a domestic fermentation box yesterday. After plastic surgery, I took a photo of the secondary fermentation at 38°C for 40 minutes. People in the group said it looked like marshmallows ~ haha. I still used the Chinese refrigerated fermentation recipe to make a floral bread ~ coconut chrysanthemum bread! I love everything sweet and flower-related!
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Ingredients
Steps
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Tear the dough that has been refrigerated and fermented for 17 hours into small pieces and mix with the main dough.
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After one cycle, add butter and salt and continue stirring.
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Cut a small piece to pull out an unbreakable film, arrange the dough and let it rest at 28°C for 30-40 minutes.
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Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.
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Divide the dough into 90g pieces and roll it into a round shape. Flatten one piece of dough and add 20g of coconut filling. Wrap it with the seam facing down.
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Use a rolling pin to roll it up, down, left and right.
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Use scissors or a sharp knife to divide into 8 equal parts without cutting in the middle.
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Twist each piece in one direction, with the cross-cut side facing up.
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Use a spatula to place the bread dough into the baking pan, then gently shape it into shape.
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Place a bowl of hot water in the fermentation box for secondary fermentation at 38°C for 40 minutes.
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Brush lightly with egg wash and garnish with some black sesame seeds.
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Preheat the oven to 180℃ for about 20 minutes (time and temperature are for reference only)
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The bread made by using medium refrigerated fermentation is very soft and can prolong the aging of the bread.
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Xiuxiu~
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Share and exchange V-letters: huakaisfdg
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Take a photo under the sun~
