[coconut flavor snack bag] a delicious bun without stuffing

[coconut flavor snack bag] a delicious bun without stuffing

Introduction:

"Recently, many people call Tao Ma a teacher. Tao Ma is ashamed to call her a teacher. Tao Ma is also in the learning stage. Every new product will fail, but Tao Ma will seriously succeed and share it with you. So, don't call me a teacher, call me Tao Ma or Xiao Yao. Let's study together and play baking together, OK? Where there are problems, Tao Ma will answer you if she can. If she doesn't understand, let's study and solve them together! For novices, there will always be a lot of failures. At this time, many friends come to ask me if there is a simple bread that is easy to make. This is more suitable for novices. Well, Tao's mother makes such a small meal bag for us. It's easy to make, and it's simple to round without stuffing. But the formula is good, and it's also delicious. Tao's mother likes everything like this Don't add a simple snack bag. How about you, do it last time, and then tell Tao Ma if you like it? Is that ok? "

Production steps:

Step 1: knead all the ingredients together except butter

Step 2: knead until the surface is smooth and the thick film can be pulled out. Add the butter

Step 3: knead again and fall out the stage when the surface is smooth and full and the solid film can be pulled out. (when the dough is small, Mrs. Tao kneads it by hand. If it's not kneaded by hand, put it into the bread maker and knead it for about two procedures, about 30 minutes. After 15 minutes, add butter and knead it. The dough of the small bread is not as demanding as toast.)

Step 4: knead the dough into the basin, sealed with plastic film

Step 5: room temperature fermentation about 1 hour to 2.5 times the size. (the room temperature is about 29 degrees now. After the hair is done, you can get water on your hands and poke a hole. If you don't retract or sink, the hair is done.)

Step 6: take out the fermented dough, gently press the air out of the dough, divide it into six equal parts (about 60g), knead it round, and let it relax for 15 minutes.

Step 7: relax the dough again, gently press it with your hand to exhaust, then round it again and place it in a non stick baking pan.

Step 8: put the baking tray into the oven, put a small bowl of warm water into the oven, close the oven door, ferment at room temperature to twice the size (about one hour), take out and coat with a layer of whole egg liquid.

Step 9: preheat the oven 180 degrees, put it on the second layer and bake on the baking net for 15 minutes

Step 10: take it out when the surface is golden, put it on the baking net and put it in the fresh-keeping bag when it is slightly warm.

Materials required:

Jinxiang high gluten flour: 185g

Low gluten flour: 15g

Egg: 35g

Water: 58G

Coconut milk: 37G

Sugar: 32g

Salt: 2G

Yeast: 2G

Butter: 18g

Note: 1, like this kind of small bread to plastic, moisture relative control in 65% will be better plastic, the whole shape will be more beautiful Oh. 2. Now the temperature is relatively warm, room temperature can ferment, if there is no such warm place, put the dough in the oven, put a big bowl of about 80 degrees hot water can ferment. 3. At the end of the fermentation, such a temperature, as long as a small bowl of warm water can maintain the humidity of fermentation, not too hot water, too high humidity, will make a lot of small bubbles appear on the surface of bread, however, does not affect the consumption of HA. 4. The firepower of TaoMa's oven is a little warm, and there is no tin foil in the whole process, but each oven is different. I hope you can take a look at it from time to time when baking. If the surface coloring is fast, you can cover it with a layer of tin foil. The time and temperature are only for your reference. You can adjust it according to the temperament of your oven. 5. Just learned how to make bread friends, how to judge whether the bun is mature, when you see the surface color is more beautiful, open the oven, gently press the bun with your hand, facing the side of the oven door, press out the fingerprint, see if it can rebound back, yes, it is ripe, you can put it out of the oven to cool, oh, be careful when pressing, don't burn your fingers, ha, basically you touch it two or three times You can clearly know the temperature and time of your oven, so you don't have to try it again and again in the future. The temperature and time of baking bread of the same size are similar.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor