Coconut Scented Small Buns with Preferment Dough
A Chinese recipe for sponge-method coconut-flavored small bread rolls featuring butter, salt, sugar, shredded coconut, and yeast.
Ingredients
butter
20g
salt
2g
sugar
50g
desiccated coconut
to taste
yeast
5g
Instructions
1
Step 1
Place the coconut milk and preferment into the bread pan
2
Step 2
Add the main dough ingredients, except butter, and knead for 20 minutes
3
Step 3
Add the butter and continue kneading for 25 minutes
4
Step 4
Place the dough in a bowl for fermentation
5
Step 5
Ferment until 2 to 2.5 times the original size
6
Step 6
Release the air and divide the dough into 9 small pieces
7
Step 7
Shape the dough into round balls and place in a baking pan for fermentation
8
Step 8
Ferment until double the size
9
Step 9
Brush with egg wash, sprinkle with desiccated coconut, preheat the oven to 180°C for 5 minutes, then bake top and bottom for 25 minutes
10
Step 10
Final product image
