Coconut Milk Flavor Mini Buns First Launch

Dough: 200g bread flour, 10g milk powder, 30g whole egg liquid, 105g milk, 7g fresh yeast, 15g butter, 15g granulated sugar, 1.5g salt.

Put all the dough ingredients except for the butter and salt into the bread machine.

Knead into a smooth dough, add softened butter and salt, and knead until it can stretch into a thin film.

Place the dough in a large bowl and refrigerate it in the fridge overnight.

The next day, take it out, let the dough rise to double its size, and bring it to room temperature for an hour.

Gently knead to release the air, divide into 8 equal parts, roll into balls, cover with plastic wrap, and let rest for 15 minutes.

Filling: 40g shredded coconut, 30g whole egg, 25g butter, 15g whole milk powder, 25g powdered sugar.

Add the softened butter to the powdered sugar and egg, and stir until well combined.

Add the milk powder and desiccated coconut.

Stir evenly.

Divide evenly into 8 portions for later use.

Take a piece of dough, roll it into a thin round sheet, and wrap it with coconut filling.

Pinch it closed.

Place it seam side down, wrap it completely, and then put it on a baking tray for the second fermentation.

Let the dough rise to twice its size, brush the surface with egg wash, and sprinkle a little sesame seeds.

Place in the preheated oven, middle rack, bake at 180°C with top and bottom heat for about 20 minutes.

Golden on the surface, fresh out of the oven.