Coconut dumpling

Coconut dumpling

Introduction:

"Today's xiaopaibao is soft and full of coconut flavor. Those who like coconut flavor must try it!"

Production steps:

Step 1: prepare the required filling materials (soften the butter)

Step 2: put all the ingredients in a large bowl

Step 3: turn and mix into a ball, set aside

Step 4: Mexican oil method: soften the butter, pour in the sugar, beat it with the egg beater at slow speed until uniform, then turn it to the fast speed until the color turns white, then add the low powder and stir evenly

Step 5: add salad oil

Step 6: put it into the flower mounting bag after mixing

Step 7: put all the main ingredients except butter into the toaster and press the kneading gear once (15 minutes)

Step 8: try to stretch the dough. At this time, the dough is not easy to be stretched very thin. If it is stretched a little thinner, many cracks will be pulled out. This is the time to add butter.

Step 9: add butter and knead for 30 minutes

Step 10: knead the dough to the complete stage

Step 11: put it in the toaster and press the fermenter for about 40 minutes to ferment it to 2-2.5 times the size (dip the flour with your fingers and poke a hole in the top of the dough). After pulling out the finger, the inserted hole does not collapse or retract, but remains the same, and the fermentation is completed.)

Step 12: take out the fermented dough, divide it into eight parts after exhausting the air, roll it round, cover it with plastic film and relax for about 15 minutes

Step 13: take one side of the ball, roll it into a long oval shape, and pinch it a little thin at the bottom edge

Step 14: fold the top quarter down

Step 15: add appropriate amount of stuffing (about 17g)

Step 16: start from top to bottom

Step 17: use your hand to shape the two ends into a shuttle shape

Step 18: make the rest of the dough in turn, put it into the oven and ferment to twice the size (put hot water above 80 ℃ in the bottom layer of the oven for final fermentation, and change the hot water in the middle)

Step 19: gently brush the egg on the fermented bread

Step 20: squeeze Mexican oil on both sides of the bread

Step 21: Sprinkle white sesame in the middle, put it into the oven, 180 degrees, middle layer, turn to 150 degrees after coloring, the total time is 20 minutes

Step 22: put on some freshly baked bread

Materials required:

GAOJIN powder: 120g

Sugar: 25g

Milk: 40g

Water: 15g

Whole egg liquid: 20g

Salt: 1g

Yeast: 4G

Milk powder: 5g

Butter: 15g

Low gluten powder: 16g

Coconut: 18g

Egg liquid: right amount

White Sesame: right amount

Salad oil: 2G

Note: 1. The time of the oven is subject to your oven temperament. 2. The Mexican oil on the surface of the decoration has the rest according to the above amount. 3. The baking tray I used this time is 8 inches, which is a little small, so it is arranged in two rows. If you want to put a slightly larger baking tray in a row, you can also use it

Production difficulty: simple

Process: firing

Production time: several hours

Taste: sweet