Coconut Cream Buns (Makes 6)
Materials
Coconut Cream Buns! Simple and delicious! A classic bread recipe! Here are the steps:
First, prepare the necessary ingredients. Pour the dough ingredients (except for butter and salt) into the stand mixer bowl.
After mixing slowly until a dough forms, switch to medium-high speed for kneading.
Knead until it can be stretched into a thick film.
Add softened butter and salt and mix slowly until absorbed, then switch to medium-high speed and knead.
Knead until it can be stretched into a thin film.
The dough was placed in a proofing box and fermented until it doubled in size.
Divide the dough into 6 portions, round them, cover with plastic wrap, and let rest for 15 minutes.
Take a dough ball and roll it out.
Flip it over and arrange it into a rectangle
Roll up from top to bottom
Place it in a mold and put it in a fermentation box at 36 degrees Celsius for fermentation.
Ferment until doubled in size
Place in a preheated oven and bake at 180 degrees Celsius (top heat) and 190 degrees Celsius (bottom heat) for about 15 minutes. Every oven is different, so the baking time and temperature are for reference only!
After baking, gently tap the mold to release the food, and let it cool before use!
To make the cream, pour the heavy cream into a bowl, add powdered sugar, and whip until stiff peaks form.
Slice the bread in half, brush the surface with honey water, and sprinkle with shredded coconut.
Simply pipe some cream in the middle!
Finish!
