Coconut Bun | 椰蓉檳

A traditional tasty Hong Kong styled bun!

 












Ingredients | 材料 :

• Yield: 8 numbers | 8個 

(A)
210g  Bread flour | 高根麵粉
  35g  Brown sugar | 黃糖
    6g  Milk powder | 奶粉
    6g  Custard powder | 吉士粉
    3g  Yeast | 酵母 (依士)
100g  Warm water | 溫水
  30g  Egg | 雞蛋


(B)
12g  Unsalted butter, room temperature | 無鹽牛油 (室溫, 後下)

(C) Stuffing | 餡料 :
1 portion Desiccated Coconut Stuffing | 椰蓉餡 1份 (Steps | 做法)


Steps | 做法 :

1. 基本麵糰搓揉及第一次發酵方法，參照基本麵糰製作。
2. 將發酵完成的麵糰分成4個等份，鬆弛10分鐘。
3. 拍摺成長方形，均勻地放上椰蓉檳餡。
4. 麵糰由上向下捲，收口略為拖薄及壓實，收口向下，用刀切成兩等份，不要切斷。
5. 放入已放焗爐紙的長方模內，蓋上保鮮紙進行最後發酵。
6. 待發酵成2倍大(約30分鐘），包面輕手掃蛋液，放入已預熱至190°C的焗爐內，烘焗約15~20分鐘取出。

1. Basic dough kneading and first fermentation, refer Making Basic Dough.
2. Divide the fermented dough into 4 portions, let rest for 10 minutes.
3. Roll the dough into a long rectangle and spread coconut stuffing evenly.
4. Roll the dough from the top to the bottom. Make the tip thinner and press firmly. Divide the roll into 2 portions but still intact.
5. Put dough on baking tray with baking parchment, cover it with plastic wrap, for final fermentation. Make sure the seam is at the bottom of the dough.
6. Proof until the dough rises double its size (takes about 30 minutes). Gently brush the surface with egg glaze. Bake in 190°C preheated oven for about 15~20 minutes. Remove from oven.

Related posts | 相關食譜 :

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Desiccated Coconut Cream Bun 椰絲奶油包