Ingredients: 210g of high flour, 56g of low flour, 20g of powdered milk, 42g of sugar, 1/2 teaspoon of salt, 6g of yeast, 30g of egg, 85g of water, 84 of soup stock, 22g of cream, shredded coconut
Methods: divide and roll the buns in a rounded shape after the basic fermentation; stick a thin layer of water on the surface and roll them out on a bowl full of coconut flour and place them on a baking sheet for final fermentation. Bake at 160 degrees for 15 minutes. Bake at 160 degrees for 15 minutes.
Hainan Shredded Coconut Buns
Features: Traditional Hainanese pastry. It is made of bread and shortcrust, then wrapped in sweetened shredded coconut filling, pinched into a rosette shape and baked.
Raw materials: 500 grams of high-gluten flour, 100 grams of egg, 400 grams of refined lard, 350 grams of sugar, 4 grams of yeast, 4 grams of additives, 50 grams of butter, 400 grams of water, 500 grams of shredded coconut, 50 grams of oil, 50 grams of fried sesame seeds.
Making:
1, with 150 grams of sugar and shredded coconut mixed well, fried, mixed with fried sesame seeds, become the filling.
2, the high gluten flour open nest, put yeast, additives, butter and 30 grams of sugar, 200 grams of water, mixed and kneaded until strong into a ball, pressure gas and then re-folding, rest for 30 minutes, into a bread billet.
3, take one-third of the medium gluten flour and refined lard rolled to a fine dough for the heart of the pastry, and then take two-thirds of the flour, after the opening of the nest into the water, egg and sugar kneaded until smooth, and then wrapped into the heart of the pastry, flattened folded 3 times 3 folds into the shortcrust pastry.
4, the bread billet and water shortening were pressed into a long block of about 80 cm, two stacked sweeping water, rolled into a cylinder, cut pieces with a knife, each piece of 20 - 25 grams of shredded coconut filling, pinched into a ball twisted into a rosette shape, placed in a kang pan that has been swept oil, and then 3 times after the rise, swept with egg wash. Bake at 180℃ to 200℃, remove and sweep with butter and syrup.
Characteristics: rotary shape, yellow and white, clear layers, coconut flavor, crunchy and moderate.