Red bean and shredded coconut buns

Overview

Last time I took my daughter out to play, I passed by a small bakery in front of my old high school. I took my daughter in to have a look. She took one look at this and I knew she just wanted to eat the red beans on it! I remembered it again today and imitated it. It felt pretty good!

Tags

• baking
• children
• old man
• bread
• afternoon tea
• fast food
• butter
• egg liquid
• high gluten flour
• honey red beans
• low gluten flour
• milk powder
• yeast
• fine sugar
• salt
• shredded coconut
• water

Ingredients

Steps

1. 1 Mix all the main ingredients (except butter), first use chopsticks to stir into a flocculent form

   

2. 2 Then knead the dough until the dough has gluten and reaches the expansion stage, harvest it into a round ball, cover it with plastic wrap and let it ferment in a warm place

   

3. 3 Ferment until about 3 times in size

   

4. 4 Then take out the dough and knead it evenly to release the air inside. Divide the dough evenly into small portions

   

5. 5 Shape each portion into a ball and let rest for 15 minutes

   

6. 6 Then roll each ball into a round cake shape

   

7. 7 Let it ferment again until the dough has doubled in thickness. Then brush with a layer of egg wash

   

8. 8 Sprinkle some honey red beans on the surface and press the red beans into the dough slightly

   

9. 9 Finally, sprinkle a layer of shredded coconut on the surface, and finally put it into the preheated oven, 180 degrees, middle layer, heat up and down, about 18 minutes