Yogurt Pearl Bun

Prepare the ingredients.

Add yogurt, beaten eggs, corn oil, and white sugar to the bread maker.

Then add the bread flour and yeast.

Put it in the bread machine and start the dough kneading program.

After kneading the dough for 36 minutes, you can stretch out a glove-like membrane, thin and transparent with elasticity, and any holes break without jagged edges.

Re-shape it smoothly and divide it into 4 equal parts.

Then round off each portion and divide them into 8 equal parts again.

Then roll each small portion into a ball.

Brush oil on the chiffon cake pan and place the small bread dough into the mold.

Cover with plastic wrap and let ferment for 1.5 hours.

After fermentation, brush on the egg wash.

Sprinkle with shredded coconut.

Place in a preheated oven and bake at 170°C with both top and bottom heat for 20 minutes.

Take it out after baking, unmold it, let it cool to warm, put it in a storage bag, and place it in the refrigerator; it can be kept for three days.

Super cute little buns, baby takes one bite at a time, eating so happily.

Soft and sweet.

Finished product picture!