Red Bean Coconut Salted Egg Yolk Bread Exclusive

Name: Red Bean Coconut Salted Egg Yolk Bread Exclusive
Yield: 4 servings
Cuisine: Baking
Ingredients: 400 g bread flour; 100 g low-gluten flour; 30 g Butter; 280 g Milk; 2 piece Egg wash; to taste Coconut frosting; 150 g Milk for spreading; to taste white sesame; 30 g white sugar; 5 g Yeast; 2 g Salt

Red Bean Coconut Salted Egg Yolk Bread brings bread flour, low-gluten flour and butter together and is baked until golden and fragrant.

0 minNewMedium Baking Roast Sweet

Instructions

1
Pour Quen milk into the stand mixer and add 5 grams of yeast.
2
Add 400 grams of bread flour, 2 grams of salt, 100 grams of low-gluten flour, and 30 grams of sugar.
3
Add 20 grams of butter.
4
Start the dough mixing program for five minutes.
5
Continue running the dough mixing program, then take it out, knead into a smooth dough, and place it in a stainless steel bowl.
6
Cover with a damp cloth and ferment until doubled in size, one hour in winter.
7
Divide the dough into portions of 60 grams each, cover with a damp cloth, and let rest for 20 minutes.
8
The red bean paste was made in advance.
9
Wrap the red bean paste and place them into the baking tray one by one.
10
Cover with a damp cloth and ferment until it doubles in size.
11
Sprinkle with white sesame seeds.
12
Beat two eggs, coconut flakes, and milk together and set aside.
13
Brush a layer of coconut milk evenly.
14
Place the oven at the middle rack level, set both upper and lower heat to 180 degrees, and bake for 20 minutes before taking it out. The temperature settings may vary depending on the size and brand of each oven.
15
The finished product, arrange it.
16
Finished product.