Steamed bun with coconut paste-You Are Foodie

By Dale
44

Steamed bun with coconut paste

Main Ingredients

High sugar tolerant yeast 5g
Unsalted Butter 93g (including 50g for coconut paste filling)
salt 7g
Powdered Milk 30g
sugar 100g (50g for coconut filling)
Whole egg liquid 95g
ice water 200g
strong flour 430g

Auxiliary Ingredients

White sesame A moderate amount
Raisins A moderate amount
coconut meat powder 50g

Step 1 . All the ingredients except butter and salt in the main ingredients are put into the cook machine (in the current weather, ice bags should be added outside the mixing bucket. First, the low speed is at the third to fourth gear for 3 minutes (picking up stage), and then the high speed is at the sixth gear for 4 to 5 minutes (primary expansion stage).

Step 2 . Add butter and salt, first drive the gear 3 at low speed for 3 ~ 4 minutes (fully mix butter), and then drive the gear 6 at high speed for 3 ~ 4 minutes.

Step 3 . Knead out the glove film. The whole process is controlled in about 15 minutes. The temperature of the dough after completion is not higher than 26 ℃.

Step 4 . Take out the dough, round it, put it into a container, cover it, and ferment at room temperature for one hour.

Step 5 . While the dough is fermenting, let's make coconut stuffing, prepare 50g of salt free butter at room temperature, add 50g of sugar and 15g of milk powder, and stir well.

Step 6 . Stir well.

Step 7 . Add 30g normal temperature egg liquid in three times and stir well.

Step 8 . Add 50g coconut paste.

Step 9 . Stir well, and the coconut stuffing will be fine.

Step 10 . After the basic fermentation time, the dough is ready.

Step 11 . The fermented dough is flattened, vented, and divided into 10 equal parts of about 80g (each dough is divided into triangles to facilitate rounding).

Step 12 . All dough, respectively pat flat exhaust, round, cover with plastic wrap, relax at room temperature for 20 minutes.

Step 13 . Take out a dough.

Step 14 . "Long tongue shape (20x8cm)".

Step 15 . Turn it upside down and put about 15 grams of coconut paste on it.

Step 16 . Sprinkle a few raisins.

Step 17 . Roll up from one end and pinch tightly.

Step 18 . Rub it a little longer (length 15cm), and put the interface on the side of the bottom.

Step 19 . Cut one in the middle and cut it through.

Step 20 . Open the incision and take out one end from the middle. Do this action twice (take out twice).

Step 21 . Tidy the dough.

Step 22 . Finish it all in turn and put it into the baking pan side by side (5 in a row, 2 in rows, 28 ✘ 28 baking pan), and the bread will be ready to germinate.

Step 23 . Put it in an unopened oven, put a basin of hot water under the oven to help the dough ferment, keep the humidity 75%, the temperature no more than 35 degrees, and send it to the bread embryo to twice the size.

Step 24 . Brush a thin layer of egg liquid on the fermented dough.

Step 25 . Sprinkle white sesame seeds.

Step 26 . Put it into the preheated oven (air oven), the middle layer, 170 degrees, and bake for 13 minutes (the oven temperature and time should be adjusted appropriately according to the temper of the oven).

Step 27 . OK, it's out.

Step 28 . Finished product drawing.

Step 29 . Coconut fragrance is rich, soft and brushed.

Step 30 . Finished product drawing.

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