【cc】椰蓉小餐包 Coconut Buns

*開啓字幕CC有詳細製作步驟*
*There are detailed steps to turn on subtitle CC*
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**大家可以使用麵包攪拌器來製作這款麵包喲！這食譜做出來的麵包依然可口好吃。
You can use a bread mixer to make this bread! The recipe of this bread is still very delicious.

📎食譜 Recipe
材料配方 Ingredients: （9 個，9 pieces)
麵團 Dough：
高筋麵粉 250克 / Bread flour 250g
細砂糖 30克 / Castor sugar 30g
鹽巴 2克 / Salt 2g
即溶酵母 3克 / Instant yeast 3g
鷄蛋 1 個 （大約57克）/ Whole egg 1 piece (approximately 57g)
*鮮奶 125克+- / *Milk 125g+-
無鹽奶油 20克 / Unsalted butter 20g

椰蓉醬 Coconut fillings:
椰蓉 30克 / Fine desiccated coconut 30g
植物油 65克 / Vegetable oil 65g
細紗糖 30克 / Castor sugar 30g
鷄蛋 1 個 （大約 57克）/ Whole egg 1piece (approximately 57g)

*根据面粉吸水性不同，鮮奶可以自己再調整一下
According to the different water absorption of flour, you can adjust the amount of milk based on your bread flour

製作步驟：
1.將鮮奶，鷄蛋，細砂糖，酵母和高筋麵粉放入主鍋，設置2分鐘揉麵功能，揉麵。
2.加入無鹽奶油和鹽巴，然後設置揉麵功能3分鐘。
3.取出麵團，搓揉麵團至表面呈現光滑，并將麵團往下方摺叠的手法，形成一個光滑的圓球。將麵團放入碗中，用乾淨的佈蓋上，之後放到室温28攝氏度的地方發酵60分鐘或發酵到兩倍大。
4.一次發酵后, 取出麵團，排氣，然後分割成9等份。取出一份麵團排氣，往下方摺叠的手法收緊滾圓。重複排氣滾圓剩餘的麵團，之後用乾淨的佈蓋上，静置15分鐘。
5.静置15分鐘后, 取出一份麵團，排氣，往下方摺叠的手法收緊滾圓。重複排氣滾圓剩餘的麵團。將麵團放入已鋪上烘培紙的烤盤上，蓋上乾淨的佈，之後放到室溫於30-33攝氏度左右，發酵60分鐘。
6.將鷄蛋和細砂糖攪拌混匀，然後加入植物油混匀，之後加入椰蓉攪拌混匀即可。將椰蓉醬放入擠花袋備用。
Place the egg and castor sugar in a bowl and stir well, then add vegetable
7.二次發酵后，在麵團上擠上椰蓉醬。
8.烤箱預熱170攝氏度，入烤箱烘烤18-20分鐘（每一台的烤箱不同，請大家自己斟酌烤箱溫度与時間)。烘烤到一半的時間，將麵包轉方向，這樣能使烤色更均匀。从烤箱中取出, 輕敲幾下排出空氣, 之後將麵包轉移到凉架上晾涼。稍微放涼後，就可以享用這美味又可口的椰蓉小餐包啦！

Instructions：
1.Put milk, egg, castor sugar, yeast and bread flour into the mixing bowl, set the kneading function for 2 minutes to mix well.
2.Add unsalted butter and salt into the mixing bowl, then set the kneading function for 3 minutes.
3.Take the dough and knead it till a smooth dough then fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with a clean kitchen towel, and let it ferment for 60 minutes at 28°C room temperature, or until doubled in size.
4.When the first fermentation is done, take the dough, squeeze out the bubbles by tapping and divide the dough into 9 equal portions. Take one piece of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. Repeat the steps for rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes.
5.After 15 minutes, take one piece of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. Repeat the steps for rest of the dough. Place the dough into the baking tray which lined with parchment paper. Cover it with a clean kitchen towel and let it proof for second time for about 60 minutes at 30-33°C room temperature.
6.Place the egg and castor sugar in a bowl and stir well, then add vegetable oil and mix well. Add fine desiccated coconut and mix well, then put the coconut batter into the piping bag and set aside.
7.After second fermentation is done, squeeze the coconut fillings on the surface of the dough.
8.Preheat the oven to 170°C, bake for 18-20 minutes (Everyone's oven is different, you may adjust the temperature and baking time based on your oven). Halfway through the baking, rotate the bread direction to ensure the baking colour be more even. Remove the coconut bun from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. After the bread slightly cool down, then it’s ready to serve this delicious coconut bun! Serve it while it is slightly warm!

**放到隔天麵包表面的椰蓉皮變軟是正常的。衹要再度回烤就可以恢復酥脆。
It is is normal that the surface of the coconut filling will become soft on the next day. You just need to bake it again to restore the crispiness.
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