Exclusive Coconut Mini Bun

Put the dry ingredients and wet ingredients into the bread machine to mix the dough until smooth and elastic. Add the butter, and continue mixing until it can form a gluten film and becomes a smooth dough. Place it in a stainless steel bowl, cover with a lid, and let it ferment.

Ferment at room temperature of 30 degrees for 50 minutes to make sweet dough.

Divide the fermented dough into portions of 60 grams each, roll them into small pieces, and cover with a damp cloth to relax for 20 minutes.

Ferment for 50 minutes at a room temperature of 30°C and humidity of 70%.

Brush a layer of egg wash on the surface and sprinkle with shredded coconut.

Put it in the oven, set the top heat to 200°C and the bottom heat to 180°C, and bake for 13 minutes.

Fresh out of the oven, here's a finished product photo!

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