Coconut Mexican bun
I haven't made western food for a long time. I was just free at home today, so I baked some bread. I like to eat Mexican buns, but those who don't have fillings think there is something missing. There are some coconut paste at home, so I added some raisins, made some coconut paste, and baked this Mexican buns with fillings. This time I baked more and gave some nephews. I really like it! That means my craft is good!Don't squeeze too much Mexican paste. I'm just greedy. (the opening of the fresh-keeping bag is also cut a little larger. In addition, the weather is cold, the butter begins to harden, and the extruded batter is thick.) the baked bread will have a skirt. However, the skirt is very delicious, which affects the beauty.
Step 1 . Remove the butter and coconut stuffing from the above materials, put them into the toaster in the order of liquid first and then solid, and start the dough process to knead for 20 minutes. Add butter and continue kneading for 20 minutes, until it is kneaded into a smooth dough that can pull out the film, and then ferment for the first time.
Step 2 . When the dough is twice as big, poke a small hole with your finger and it won't shrink, it means that the fermentation is good.
Step 3 . Take out the fermented dough, exhaust, divide it into small and uniform dough, and wake up for 15 minutes after shaping. Take a refreshing dough and wrap it into the coconut stuffing, round it and drain it into the baking pan. Carry out the second fermentation.
Step 4 . Add powdered sugar and salt to the butter softened at room temperature and stir well.
Step 5 . Add egg liquid and stir well.
Step 6 . Sift in the low flour and mix well with the cutting method to make the Mexican paste. Don't stir too much.
Step 7 . Put the Mexican paste into a decorative bag and squeeze several circles on the twice fermented dough.
Step 8 . Put it into a preheated oven at 200 degrees, bake it at 180 degrees for about 18 minutes, and color it a little!
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