Sweet note here❤️ 椰蓉面包 Coconut bun ▌材料 Ingredients 主面团 Main dough: 200g 高筋面粉 Bread flour 15g 黄糖 Brown sugar 135g 冰牛奶 Cool milk 3g 酵母 Yeast 2g 盐 Salt 20g 无盐黄油 Unsalted butter 馅料 Filling: 50g 椰丝 Dry shredded coconut 30g 融化无盐黄油 Melted unsalted butter 30g 黄糖 Brown sugar 2g 盐 Salt 30g 蛋液 Egg liquid ▌步骤 Instructions 1. 主面团材料除了黄油，抓捏成团即可，不用太光滑，冰箱冷藏30分钟让面筋自然形成 2. 面团加入黄油，抓捏至黄油吸收，小面包对筋膜要求不高，可以根据视频中的手法揉面，尽量揉光滑即可，不必揉出手套膜 3. 第一次发酵1小时，至2倍大 4. 馅料材料混合成团，平分4份捏成小球，冰箱冷藏定型，之后比较容易包进面团 5. 醒发好的面团排气分成4份，滚成圆球，包入馅料，根据视频中的手法做造型，如果感觉面团很紧不容易擀开，包入馅料后可以休息10分钟让面团松弛才继续做造型 6. 第二次发酵1小时，至2倍大 7. 刷蛋液，预热好的烤箱中层，200℃烤15mins 1. In addition to butter, the main dough ingredients can be kneaded into a ball, do not need to be too smooth, refrigerate for 30 minutes to allow gluten to form naturally 2. Add butter to the dough and knead until the butter is absorbed. The small bread does not have high requirements on the film. You can knead the dough according to the method in the video, and you can knead it as smoothly as possible without kneading the glove film. 3. The first fermentation for 1 hour, until doubled in size 4. Mix the filling materials into a ball, divide into 4 equal parts and shape into small balls, refrigerate for hard, and then it is easier to wrap into the dough 5. Divide the proofed dough into 4 parts, roll it into a ball, wrap in the filling, and shape it according to the method in the video. If the dough feels tight and not easy to roll out, you can rest for 10 minutes after wrapping the filling. Let the dough relax before continuing to shape 6. The second fermentation for 1 hour, until doubled in size 7. Egg wash, middle of the preheated oven, bake at 200°C for 15mins #椰丝 #椰蓉 #面包 #无机器 #手揉 #小豪厨房 #Haoskitchen
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Sweet note here❤️
椰蓉面包 Coconut bun
▌材料 Ingredients
主面团 Main dough:
200g 高筋面粉 Bread flour
15g 黄糖 Brown sugar
135g 冰牛奶 Cool milk
3g 酵母 Yeast
2g 盐 Salt
20g 无盐黄油 Unsalted butter
馅料 Filling:
50g 椰丝 Dry shredded coconut
30g 融化无盐黄油 Melted unsalted butter
30g 黄糖 Brown sugar
2g 盐 Salt
30g 蛋液 Egg liquid
▌步骤 Instructions
1. 主面团材料除了黄油，抓捏成团即可，不用太光滑，冰箱冷藏30分钟让面筋自然形成
2. 面团加入黄油，抓捏至黄油吸收，小面包对筋膜要求不高，可以根据视频中的手法揉面，尽量揉光滑即可，不必揉出手套膜
3. 第一次发酵1小时，至2倍大
4. 馅料材料混合成团，平分4份捏成小球，冰箱冷藏定型，之后比较容易包进面团
5. 醒发好的面团排气分成4份，滚成圆球，包入馅料，根据视频中的手法做造型，如果感觉面团很紧不容易擀开，包入馅料后可以休息10分钟让面团松弛才继续做造型
6. 第二次发酵1小时，至2倍大
7. 刷蛋液，预热好的烤箱中层，200℃烤15mins
1. In addition to butter, the main dough ingredients can be kneaded into a ball, do not need to be too smooth, refrigerate for 30 minutes to allow gluten to form naturally
2. Add butter to the dough and knead until the butter is absorbed. The small bread does not have high requirements on the film. You can knead the dough according to the method in the video, and you can knead it as smoothly as possible without kneading the glove film.
3. The first fermentation for 1 hour, until doubled in size
4. Mix the filling materials into a ball, divide into 4 equal parts and shape into small balls, refrigerate for hard, and then it is easier to wrap into the dough
5. Divide the proofed dough into 4 parts, roll it into a ball, wrap in the filling, and shape it according to the method in the video. If the dough feels tight and not easy to roll out, you can rest for 10 minutes after wrapping the filling. Let the dough relax before continuing to shape
6. The second fermentation for 1 hour, until doubled in size
7. Egg wash, middle of the preheated oven, bake at 200°C for 15mins
#椰丝 #椰蓉 #面包 #无机器 #手揉 #小豪厨房 #Haoskitchen
謝謝説明，因為影片標題沒有標註「椰蓉麵包」？乍看影片很像，但不敢確定，詳細看完食譜和說明才確定是，謝謝小豪老師，正要找椰子麵包的食譜學著做呢😂，感謝！
Hi你好👋🏻🥰如果平常你有在做面包，那这款应该不难，祝你成功💪🏻😇🥰
☺️👍 Good 👍😊 thanks for sharing your vlog.
Thanks. Wish you a good day❤️
Looks delicious and yet not difficult to make
Очень нежные..! Супер........!❤❤❤很温柔..！极好的........！😊😊😊😊
Hi Dear, what did you make? What are theses called?
It is coconut bun❤️
@@HaosKitchen Oh Yes, I live coconut cream buns..it s yummy...Thank you
老师，可以教怎么弄客家“煎隆包”吗？
Wht it is called?
It is coconut bun❤️
我都是比較喜歡你以前有聲音的視頻, 不知道是什麼原因, 但希望你會改變主意回復有人聲視頻🙂.
請問這個做法第二，第三天還柔軟嗎？
没法，自制面包除非含水量超过75%，否则隔天都会老化变硬，这个食谱含水量65%左右，因为做造型没有设计大水量（大水量面团会太软太黏），做完放凉马上密封保存可能第二天还可以维持柔软，第三天就难了，希望对你帮助🙏🏻
@@HaosKitchen 謝謝🙏