Breakfast buns with peanut and coconut filling

Overview

How to cook Breakfast buns with peanut and coconut filling at home

Add milk, egg liquid, salad oil and other liquids to the bread bucket in sequence, add salt and sugar, sift in high-gluten flour, add yeast, start two dough kneading programs, then start the yogurt program, select fermentation for 60 minutes
Take out the fermented dough and deflate it
Divide the dough evenly into 12 small pieces, cover with plastic wrap and leave for 15 minutes
Roast the peanuts, put them into a plastic bag, crush them with a rolling pin, add coconut milk and honey and mix them into a filling. It will be sticky. Use a small spoon to scoop the filling one at a time and divide it into 12 portions
Take a piece of dough and roll it into a cake, then wrap it with peanut filling
Wrap everything, put it on the baking tray, put it in the oven for secondary fermentation, 45 minutes at 45 degrees
Take out the fermented dough, brush it with egg wash, sprinkle with crushed peanuts, preheat the oven, bake at 160 degrees for 20 minutes
Out of the oven
Fresh out of the oven, it feels very good when opened
Collection.