Coconut Buns
Overview
How to cook Coconut Buns at home
Tags
Ingredients
Steps
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Put all the ingredients into a bread barrel (except butter) and knead the dough for 20 minutes, then add butter and knead until the film expands.
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Let the dough rise to 2.5 times its original size at room temperature (it takes about 1 hour at 28 degrees Celsius).
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Remove the air from the fermented dough, knead it into a small dough of 64 grams each, and ferment for 15 minutes. Divide into approximately 20 small dough balls.
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Take a piece of dough that has fermented in the middle, flatten it and wrap it with milky coconut filling.
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Place the dough with fillings on the chopping board, seam side down, and use a rolling pin to roll it into a long round shape.
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Make 3 vertical cuts on the oblong shape without cutting off the head and tail. After cutting the dough, pinch both ends and twist it like a twist. Then tie the twisted dough into a single knot and roll it into the bread paper holder.
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Place the paper tray into the baking pan, brush the egg wash evenly on the bread dough, and ferment for the second time. About 40 minutes or so.
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Put the fermented bread dough into the oven, bake it at 100 degrees for 5 minutes, then bake at 160 degrees for 12 minutes
