[完整食谱与教学] 免搓揉椰丝面包 | Coconut Bun | Full Recipe & Instructions | 面包的做法 | How to

椰丝面包

椰丝馅料：
白椰丝150g
椰糖70g
水 75g
香兰叶2片打结
玉米粉 1茶匙+清水 1茶匙（拌匀备用）

做法：
1。把清水，椰糖和班兰叶放入锅中滚溶滚香。（如果你的椰糖是有杂质的就要过滤）
2。然后把椰丝倒入糖液里，翻拌均匀，加入玉米粉浆拌匀捞起。
3。把椰丝馅分成每粒大概16g（分成12粒）然后把它放入冰箱冷藏。

面团：
鲜奶 130g
白糖 15g
酵母 1.5g
高筋面粉 160g
盐 1/4茶匙
牛油 13g

面团部分：
1。 把鲜奶放入锅煮到微热，然后加入白糖搅拌均匀，然后倒入酵母搅拌均匀，过后加入高筋面粉和盐搅拌至变成面团。
2。 然后盖上休面10分钟，过后加入牛油搅拌均匀再继续发酵一个小时或者至双倍大。
3。把发酵好的面团放在硅胶垫上搓揉排气，再分割成12个小面团（1粒小面团大概25-26g），整形搓圆盖好休眠10分钟。
4。将冰箱里的椰丝馅取出，将每个面团按照自己喜欢压扁/用揉棍揉扁再包入椰丝馅包好搓圆。
5。把椰丝包排好在烤盘上放入烤箱做最后发酵45分钟-1小时，预热烤箱200℃，将最后发酵好的面团表面刷上鲜奶后放入烤箱烤20分钟左右即可，间中把烤盘转个方向能让椰丝包烤得上色均匀。

Coconut Bread

Coconut filling:
150g white coconut
70g coconut sugar
75g water
2 pandan leaves tied into a knot
1 teaspoon corn flour + 1 teaspoon water (mix well and set aside)

Method:
1. Put water, coconut sugar and pandan leaves into a pot and boil until fragrant. (If your coconut sugar has impurities, filter it)
2. Then pour the coconut into the sugar solution, stir evenly, add corn flour paste, mix well and pick up.
3. Divide the coconut filling into about 16g per grain (divide into 12 grains) and put it in the refrigerator.

Dough:
130g fresh milk
15g white sugar
1.5g yeast
160g high-gluten flour
1/4 teaspoon salt
13g butter

Dough part:
1. Put the fresh milk into the pot and cook until it is slightly hot, then add the sugar and stir evenly, then pour in the yeast and stir evenly, then add the high-gluten flour and salt and stir until it becomes dough.
2. Then cover the dough and let it rest for 10 minutes, then add the butter and stir evenly and continue to ferment for one hour or until it doubles in size.
3. Put the fermented dough on the silicone mat and rub it to exhaust, then divide it into 12 small doughs (1 small dough is about 25-26g), shape it into balls, cover it and let it rest for 10 minutes.
4. Take out the coconut filling from the refrigerator, flatten each dough as you like/flatten it with a kneading stick, then wrap it with the coconut filling and roll it into a ball.
5. Arrange the coconut buns on the baking tray and put them in the oven for the final fermentation for 45 minutes to 1 hour. Preheat the oven to 200℃, brush the surface of the fermented dough with fresh milk and bake it in the oven for about 20 minutes. Turn the baking tray in the opposite direction to make the coconut buns evenly colored.

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