This is a soft puff bun with a light coconut fragrance and a strong karstida fragrance, those who do not like coconut will also like this faint coconut fragrance, eat it is not possible to eat, the tissue is delicate and soft, it will definitely get your favorite
By Honey Time
<h2>Royalties</h2>
A: Custard sauce part
2 egg yolks
Sugar 25-30 open
Low powder 20 g
Milk 200 g
B: Coconut Mexican sauce
Butter 28 g
Powdered sugar 22 g
Room temperature egg mixture 27 g (remove in advance)
Low powder 30 g
Salt thrown away (can not be put)
Minced coconut 15 g
C: Bread body part
Blanched - bread flour 27 g
Blanched seeds - boiling water 30 g
Bread flour 230 g
Cake flour 20 g
Sugar 30 g
Salt 3 g
Corn oil 15 g
1 egg + 168 g water (5 g reserved)
Fresh yeast 9 g
<h2>Practice steps</h2>
1, A: simple custard sauce 2 egg yolks + 25 grams of sugar (can be added to 30 grams) + 20 grams of low flour + 200 grams of milk all into the milk pot, egg pumping mixed well, the whole process of low heat, to keep stirring, to prevent the bottom of the paste. Turn off the heat in a semi-solidified state, add 10 g of butter, mix well and blend with the butter. Close to the sauce lid plastic wrap to prevent air drying, set aside. It will solidify more when cooled. The finished product is about 270 grams, remember to weigh it, and the subsequent filling needs to be evenly distributed
2, B: coconut Mexican paste Mexican paste: butter: 28 grams Powdered sugar: 22 grams Room temperature egg liquid: 27 grams (take out in advance) Low flour: 30 grams Salt: a throw away (can not be put) Coconut: 15 grams After the butter is softened, add salt and powdered sugar and mix well, add room temperature egg liquid twice, mix well and then add the next time, mix well and then add the sieved low powder, mix until there is no particle smooth batter, add coconut paste and mix well. Place the flower bag aside for later use, and refrigerate for later. If there are small particles after adding egg liquid, mix well as much as possible, add low powder and mix well, the sense of particles will disappear, be sure to mix until smooth.
3, blanching seeds: 27 grams of bread flour + boiling water 30 grams mix well sealed and cooled for use The three raw materials are prepared in advance
4, all the materials except yeast into the barrel, knead the dough to near the expansion stage to add yeast, knead until the yeast is completely dissolved, close to the complete expansion stage (after the yeast method, the unknown places please see my previous formula) ❗ In the summer, 1⃣ please refrigerate the liquid material in advance, knead the dough bucket refrigeration, knead the dough hook refrigeration, tie the ice pack, knead the dough in the air-conditioned room, etc. to prevent the noodle temperature from being too high
5, 2⃣ take out the dough for a little tidying, cover the plastic wrap waking noodles 20 (summer) - 25 (winter) minutes (dry yeast waking noodles shortened by 5 minutes), 3⃣ weigh (fresh yeast dough about 525 grams), divided into 8 -10 (can also be 6), 8 small doughs about 65 g / piece, 10 small doughs about 52 grams / piece. Then knead the dough for 20 minutes (dry yeast for 15 minutes), 4⃣ take the dough, roll out the circle, be sure to be thick in the middle and thin, wrap in the kasta sauce on average, tighten 5⃣ the mouth, ferment until you press the side of the surface slowly rebound, divide into 8 about 40 minutes, 10 about 35 minutes Or so ❗️ Gently press the surface of the dough to make it flatter 6⃣, squeeze the small mouth of the mounting bag with Mexican sauce, squeeze out the spiral on the dough (just finish squeezing without excess) 7⃣ According to your own oven temper, bake
6. The tissue is super delicate and soft
7, very fragrant
8, willing to like, wish success
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