Extremely soft yogurt and coconut steak buns

Overview

Every time I make yogurt, I always leave part of it for baking products. This time I made light cream yogurt and left part of it to make bread. I originally thought that the bread flour would be enough, but when I made it, I found that it was not enough. I only had whole wheat bread flour. I had to make it, so I made do with it. The final product was not bad. I guess I am the only one who has made such a recipe, and it can be considered creative. Unexpected softness, you will know it once you try it. Among them, only 120g of yogurt is used. The one in the recipe is for a large pot. Only part of it is used to make bread. The recipe for the auxiliary ingredients is the coconut filling.

Tags

• baking
• children
• bread
• breakfast
• bread flour
• butter
• egg
• white sugar
• whole wheat bread flour
• yeast
• salt

Ingredients

Steps

1. 1 Take 120g of yogurt, add eggs, salt and sugar diagonally

   

2. 2 Add flour

   

3. 3 Dig the yeast into a hole and place it on top

   

4. 4 Knead into a ball and refrigerate for 30 minutes

   

5. 5 Add softened butter and knead until expanded

   

6. 6 Fermentation

   

7. 7 Twice as big

   

8. 8 Coconut filling: 50g coconut, 1 egg, 30g butter, 20g milk powder, 25g sugar

   

9. 9 Knead the dough evenly and divide into small portions

   

10. 10 Let it rest for 20 minutes, roll it into a long strip, add coconut filling, and roll it up

    

11. 11 Put into baking pan

    

12. 12 Put a basin of hot water at the bottom of the oven and heat it until it is twice as big

    

13. 13 Brush with egg wash and sprinkle with shredded coconut

    

14. 14 Preheat the oven and set the middle rack to 180 degrees for 20 minutes. Pay attention to the color and cover it with tin foil. My oven heats unevenly and the color is a bit dark. You see, the softness is amazing