Cranberry coconut steamed buns

Overview

I still have some dried cranberries and prepared coconut filling left over from making cookies and bread. I was rummaging through the refrigerator today and found these little curios. What should I do if the quantity is too small? Just put it in the steamed buns!

Tags

• staple food
• pasta
• home cooking
• children
• steamed bun hanamaki
• lunch
• clear water
• coconut filling
• dried cranberries
• xinliang wheat core essence powder
• yeast

Ingredients

Steps

1. 1 After the kneaded dough has fermented, take it out and deflate it

   

2. 2 Roll it into thin slices, then evenly spread cranberry cranberry and coconut filling on the dough

   

3. 3 Roll into rolls

   

4. 4 Divide into 8 equal parts of similar weight

   

5. 5 Round them separately

   

6. 6 Place a layer of oil paper on the steamer, and place the kneaded steamed buns into the steamer of the pastry machine

   

7. 7 Then place the steamed buns on the top steamer

   

8. 8 Second fermentation, after the steamed buns are slightly larger than the original ones and the surface is smooth, you can set the time. I set it to 26 minutes

   

9. 9 When the time is up, cover and simmer for 5 minutes, then open the lid

   

10. 10 The white steamed buns are so delicious with the sweet and sour cranberry and coconut aroma.