Hi everyone, this is Lisa
Today we use the direct method to make a sweet bread
The entire kitchen is full of the smell of freshly baked coconut buns
It’s really irresistible
Golden brown surface
When you rip it open, a strong and sweet coconut flavour comes out
Extremely soft taste
Put all dry ingredients in the mixing bowl
Add bakers flour and sugar
Milk powder, salt, dry yeast
Then add condensed milk
Egg
Finally pour the water
Because the water absorption of flour is different, you can leave 5-10 grams of water
Add after mixing at low speed if the dough is too dry
Mix all wet and dry ingredients mixing bowl at low speed
Until no flour can be seen after about 2 minutes
Change to medium speed
Generally sweet dough is a bit sticky
Scrape down the dough on the wall and bottom of the mixing bowl every 1-2 minutes
After mixing for about 10 minutes, the dough is basically non-sticky
Thick film begins to appear, and the surrounding of the hole is still jagged
Add the softened butter
Then mix at medium speed for another10 minutes
When the dough is not sticky at all and becomes very soft and elastic
Take a small piece to have windowpane test
Gently stretch the dough
Very thin
The surrounding of the hole is very smooth
Keep folding the dough toward the bottom to make the surface very smooth
Spray a little oil in the bowl to prevent sticking
Place the dough in an environment of 25-30 degrees until the size is doubled
The length of fermentation equired depends on the temperature
We can prepare the coconut filling while the dough has 1st rising
Pour fine desiccated coconut into the bowl
Then add aaster sugar
milk powder
Use a medium-size egg with 55-60g(with shell)
Pour into the bowl, leave about 5 grams of egg for later use
Finally add the softened butter
Mix the butter with other ingredients well
to form a coconut paste
Chill in the fridge for about 30 minutes
The chilled coconut filling is not easy to fall apart
Divide into 9 portions, each about 20 grams
Round to balls
Place them in the fridge for later use
The dough has doubled in size
No need to knead
Divide the dough into 9 l portions, each about 50 grams
Round to balls
Ensure that the surface is as smooth as possible, with the seam side facing down
Cover with plastic wrap and rest for 15 minutes
Take one dough, flatten and tap the dough
to remove the air in the dough
Wrap the coconut stuffing in the middle
Seal
Then round
After all the coconut fillings is wrapped
Take a dough and roll it into an oval shape
About the size of a palm
Fold in half and then fold again
Cut in the middle, don't cut to the end
A beautiful heart shape comes out
Try to cut in the middle
Otherwise the heart shape will be asymmetrical
Place it on a baking tray line with baking paper
Keep a gap between each dough
Set the oven to about 35 degrees
And put a bowl of hot water in it
Spray water to fill the entire oven with mist
Which can quickly bring the humidity to between 75-85%
This fermentation took about 70 minutes
The fermented dough has risen a lot
Lightly touch the surface and slowly rebound
Mix a spoon of milk with egg
Brush on the surface of the dough
Preheat the oven to 170C/340F
Bake at middle-lower rack of the oven for 22-25 minutes
Put it on the cooling rack and let it cool immediately after taking it out
Put the rest in a container and heat it in the microwave for 10-15 seconds before eating on the next day
You can also send your work to my facebook
I’m Lisa, if you like my video
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See you next time