Milky Coconut Buns / 汤种奶酥包

Recipe Category:

Ingredients / 材料:

Dough:

a: 210 g Bread flour, 56 g Cake flour, 20 g Milk powder, 42 g Sugar, ½ tsp Salt, 6 g Dry active yeast
b: 30 g Egg, 85 ml Warm milk, 84 g Water Roux Starter
c: 22 g Butter

Stuffing:

Topping:

面团：

内馅：

装饰：

Method / 做法:

Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue mixing for 3 minutes until dough is formed. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
Ferment the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough is double in volume.
Punch the dough down to release gases produced in the fermenting process. Divide dough into 55-60 g portions and round up. Let stand for 10 minutes at the room temperature.
Mix together the shortening and margarine for the stuffing. Add in the sifted powdered sugar and salt. Mix well. Add in egg in 3-4 times. Then corn starch and pudding powder, mixing with a rubber spatula. Divide the stuffing into 9-10 portions.
Press each portion into a round and place a portion of stuffing in the middle of dough, seal the edges of the round to make a bun shape. Damp the bun surface and coat with enough coconut shreds. Ferment the dough for another 50-60 minutes until double in volume.
Bake in a preheated 175C/350F oven for about 15 minutes.

面团的（a）+（b），低速揉搓1分钟，改为中速，继续搅拌揉搓3分钟，直到面团成型。接着加入牛油，搅拌大约5分钟，直到面团拉开呈现薄膜状。
把它放到一个抹了油的塑料保鲜袋里，把空气排出，然后打上个结，室温进行首次发酵1小时或是面团膨胀为双倍大。
取出面团，轻揉1分钟，排挤出气体，然后分割成每份55-60克的小面团，滚圆室温静置松弛10分钟。
将制作奶酥馅的2种油脂搅拌均匀。糖粉过筛后和盐一并加入油脂中稍微打发。鸡蛋分3-4次加入搅拌均匀。将玉米淀粉和布丁粉加入，那橡皮刮刀用切拌方式拌匀。将馅分成9-10份。
将面团收口朝下，用手掌拍扁排气。再将面团收口朝上，包入奶酥馅，收口收好。捏住收口，除收口外皆沾上一层水。滚上一层椰子粉。放入烤盘进行最后发酵，大约需要50-60分钟。
入预热175C/350F烘焙15分钟。

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