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You can prepare the dough in 5 minutes! The easiest & softest coconut bread recipe

اليوم سوف أشارككم وصفة خبز جوز الهند اللذيذة والسهلة معكم,إنها سهلة النعومة ولا تحتاج إلى عجن,ويمكن أن تبقى طرية لمدة 3 أيام!,150ML الحليب الدافئ,الجيل الثالث 3G الخميرة الجافة النشطة,تحريك والانتظار لمدة 5 دقائق,1 بيضة,30G العسل,إذا لم يكن لديك العسل، يمكنك استخدام السكر الأبيض بدلا,النفط 15G,اعتدت زيت الزيتون، يمكنك أيضا استخدام ذاب الزبدة,ويقلب جيدا,300G دقيق,الجيل الثالث 3G الملح,امزج حتى لا يتبقى طحين جاف,إذا كنت تحب وصفات الخبز بدون عجن ، اترك تعليقًا بالأسفل!,غطيها وارفعيها حتى حجم مضاعف (حوالي 1.5 ساعة),الآن دعونا نجهز الحشوة,1 بيضة,وفر حوالي 10 مل من البيض لاستخدامها لاحقًا,25 جم سكر أبيض,أضف 60 جم ​​من جوز الهند غير المحلى و 28 جم زبدة غير مملحة,اخلط جيدًا,بعد 1.5 ساعة قم,بتفريغ فقاعات الهواء,رش بعض الدقيق على السبورة,ضع العجين على السبورة قم,بطيها وشكلها بيديك أو بقطعة عجين,شكل العجين على شكل كرة قم,بتدوير العجين,إذا أعجبك الفيديو الخاص بي فلا تنس الاشتراك في قناتي,فهذا سيساعدني قناة تنمو بشكل أسرع,يجب أن يكون العجين حول 30x30cm,انتشار لملء في 2/3 من العجين,أضعاف العجين مثل هذه,الفجوة العجين إلى 8 قطع متساوية,خذ قطعة وتمتد، ثم تطور مرتين,القيام به!,وضع العجين داخل غير عصا الخبز عموم,إذا عموم الخبز ليست غير لاصقة إضافة قطعة من ورقة شهادة جامعية في,كرر القول الخطوات نفسها مع قطع أخرى من العجين,الثنية في حواف,غطاء وترتفع حتى حجم مزدوج,بينما تخمير العجين ، دعنا نذهب لزيارة السمان التي فقسناها,لدينا الكثير من السمان اللطيف!,إذا كنت أيضا مثل الدجاج والسمان ترك تعليق أسفل أدناه,نظرة على السمان لطيف,بعد حوالي 45 دقيقة,اضغط على العجين بلطف والعجين يجب أن تعود,فرشاة البيض غسل على العجين,رش بعض جوز الهند (اختياري),وضعه في فرن مسخن ثم اخبز لمدة 15-20 دقيقة في 356 درجة فهرنهايت / 180 درجة مئوية,بعد الخبز انها جميلة جدا لذيذ,جدا ! ويمكن أن يبقى الخبز طريًا لمدة 3 أيام!,اشترك ، اعجب ، علّق ، وشارك!,شكرا لمشاهدتك!

Coconut Buns (aka. Cocktail Buns) Recipe (雞尾飽) with Papa Fung

Coconut Buns (aka. Cocktail Buns) Recipe (雞尾飽) with Papa Fung

全配方在下面的描述,首先,混合在一起,水和麵粉,這是使tangzhong,倒入鍋裡,用低熱量慢慢煮,煮,直到它被厚厚,然後把它放在一邊,讓它冷卻,倒入麵粉,糖,冷卻將湯中,和酵母放入一個攪拌碗中,,將它們 混合 在一起, 然後,將雞蛋 打碎 , 然後緩慢加入水並混合,直到形成,麵團。麵團變得光滑光滑後,加入黃油,,繼續攪拌直至黃油融化成麵團,撕開一塊麵團,將其,拉伸以 使其看起來有 彈性,,如果看起來與此類似,最好,將麵團放在桌面上揉成麵團,,然後揉成麵團,如果您想讓小圓麵包嘗起來更好,,這是一個秘密,當 你 正揉和砰麵團,尖叫,你的敵人的名字,而讓這一切了,大滿貫和折騰麵團約5分鐘,做的另一件拉伸測試,看看它是否能看穿沒有打破,現在,用保鮮膜包裹麵團並將其置於溫暖的地方,設它可以自我證明1.5個小時,將,2個雞蛋打碎在碗中, 然後將 它們打亂,,然後放入糖中,,倒入一些室溫的黃油中,繼續攪拌,,加入奶粉和蛋c粉,然後將它們混合在一起,,然後加入切碎的椰子,一旦你完成混合,加入油,當一切都混合在一起,把它包起來,拋開,這應該是足夠的時間,將麵團做打樣,你可以把它拿出來,並把它放在桌子上,然後按下空出來,下一頁,將其,攤成小塊,將,其切成圓形,再,蓋上蓋子,再靜置15分鐘。,將麵團,翻轉過來,然後薄薄地,滾開,使中間變厚,側面變薄,,你可以用 在視頻 包裝後,顯示 裡面 象,填充 ,把它放在烤盤,把它包裝與保鮮膜,讓他們坐了30分鐘,雖然我們有時間,可以使餡料,混合在一起,黃油和糖,直到它的熔化的,加在糕點粉中將,它們混合後斯內德,你就大功告成了,將奶油填充在一個袋子,拋開,爭奪2個雞蛋在碗中,當包子是完成休息,就 在奶油 上一些芝麻,填充 接下來,灑,現在是 包子 管,頂刷蛋液 準備烘烤,在350度下 烘烤 20分鐘,感謝收看!,請訂閱

Cocktail Buns [Hong Kong Style] Super Fluffy #CocktailBuns #HongKongStyleBread

Cocktail Buns [Hong Kong Style] Super Fluffy #CocktailBuns #HongKongStyleBread

Hi, everyone!,Today I am going to share with you this "Hong Kong-style bread" "Cocktail Bun" made with,a method calls “Sponge and Dough Method".,This is one of my favourite bread making method.,This involves 2 mixing and proofing processes.,For The first step" a sponge" is made and allowed to ferment for a period of time, and,in the second step, the sponge is added to the final dough to form the whole formula,of the bread.,This method requires a relatively long time to prepare.,The sponge needs to be fermented for at least two hours.,And After the second mixing, it has to rest for a while before the dough can be used for,bread making.,Breads made by this method have a softer texture, and the bread would have a longer shelf life,without getting hard and dry.,As weather in Hong Kong is relatively hot, I will use ice water to make the dough, to,avoid the temperature of the dough rising too quickly during the kneading process.,So I need prepare the crushed ice for the iced water.,Other ingredients for making the sponge, we have here, bread flour, sugar, and instant,yeast.,Mix well and form a dough, let it rise at room temperature for two and a half hours.,During this time, prepare the filling, and the garnish, which we call that Mexican batter.,For the filling, we have butter and powdered sugar.,Mix the butter and powdered sugar first, then add cake flour or we call that pastry flour,,milk powder, and desiccated coconut.,Wrap it with cling film and keep it in the refrigerator.,Then prepare the Mexican batter.,Mix butter and sugar first, add salt, egg, and flour,Put the batter in a pipping bag and set aside.,After the Sponge finishes the first rise, add the ingredients of the main dough.,There are ice water, plain flour, bread flour, instant yeast, sugar, milk powder, egg, and,salt.,Add butter after the above ingredients are well mixed.,Knead the dough until smooth and elastic.,Round the dough, and let it rest in the refrigerator for 30 minutes.,Meanwhile, dividing the filling and shape them in long strips.,After 30 minutes, divide the dough into eight equal portions, about 50g each.,Then, do the rounding, and let them rest for 10 minutes.,Slapping and Flatten the dough into oval shape, wrap the coconut filling inside the dough,and seal the edge.,Rolling and shaping them into long strips.,Place a bowl of hot water in the oven, utilise the oven as a proofing cabinet,,and proof the dough for 40 minutes.,After the final proofing, take out the doughs, preheat the oven at 190 degrees Celsius, with,our fan, and place an oven tray at the lower bottom.,Brush the dough with egg wash,,and pipe two lines of the Mexican batter on top,,sprinkle with white sesame seeds.,And bake it for about 12 to 15 minutes.,I love it freshly baked, and enjoy its best while it still warm.,At the beginning, I thought making cocktail bun is easy by just digging out my old recipes.,I was wrong and surprised that I was not satisfied with the results.,I have to change the recipe and re-do it a few times.,So, I think, there is always rooms for improvement .,One more thing is, after my husband taste the bread, he think I should put more filling,in it.,However, I didn’t make this adjustments finally.,Because the main ingredient of the filling is butter, I think it is good enough to keep,it like that.,But, of course you can increase the amount of the filling by yourself.,The most important thing is to make something you like, and enjoy to eat.,Hope you like this recipe and see you in my next video.,Bye!

Coconut Bread - Homemade Cocktail Bun

Coconut Bread - Homemade Cocktail Bun

Written recipe in the link below,In a mixing bowl: flour, yeast, sugar, and salt. Stir.,Add egg and milk. Mix.,Soft butter. Continue mixing.,Dough on the counter with a little flour,At first, the dough is sticky. handle with light pressure.,Knead until smooth,Cover until double its size,Egg, sugar (adjust). stir.,Add the coconut and melted butter,Mix until well combined. Set aside.,Cake flour, powder sugar. Sifted.,Melted butter,Stir until smooth,Put in a piping bag. Set aside.,When the dough ready, divide into 6 pieces.,Flatten the dough into an oval.,Fill with 1/6 part of the filling,Wrap the filling with the dough. Shape into an oval bun.,Put individually or 3 adjacent pieces,Cover 30 minutes,Pipe the topping on the dough. make 2 strips.,We can do this before or after egg wash.,Egg wash before or after topping,Sesame seeds or coconut on top,Bake at 180°C (350°F) top-bottom heat preheated oven, or 160°C for 18 - 20 minutes,Brush with honey if you wish,Soft fluffy

Coconut Bun Coconut Bread recipe 椰蓉面包,内附椰蓉馅制作,把爱心❤️送给你

Coconut Bun Coconut Bread recipe 椰蓉面包,内附椰蓉馅制作,把爱心❤️送给你

thằng chơi chắc như partan nên phải hay,thẩm giáo bảo và trả lời sàn miền than,taxi

Asian Coconut Bread 椰蓉面包

Asian Coconut Bread 椰蓉面包

hi everyone if you like,rich brioche bread and sweet fragrant,coconut filling,then you're in the right place today,we're making a delicious coconut bread,let me show you how to create this,chinese bakery staple,right at home first things first,the flour most recipes calls for bread,flour,but i've also used all-purpose flour,many times with excellent results,so i'd say if you have bread flour use,it otherwise,ap flour would work just fine,next add some active dry yeast into,lukewarm milk and let it dissolve,in the meantime add an egg to the flour,mixture and roughly mix it in,then let your stem mixer do the work as,you add in the yeasty milk,beat on low speed for 7 minutes,then add in your softened butter,and mix it on low until the butter has,been incorporated into the dough,and then on three for 10 to 15 minutes,at which time you will have a pretty,sticky and soft,dough pull it out of the bowl and into a,ball,then add a few drops of oil into the,bowl,coat the dough with the oil cover and,leave it to rise,i like to put it in my oven with the,lights on and door,closed now let's make the coconut,filling,mix together melted butter sugar,eighty percent of one beaten egg,reserve the rest for the egg wash later,and of course the star ingredient,desiccated coconut,mix it and then flatten it into an even,layer in the bowl,this will make it easier to divide later,depending on the temperature of your,home after one to two,hours your dough will have risen to the,point where if you poke a hole in the,middle,it will not bounce back,now it's ready to be shaped into our,coconut bread,divide the dough into three equal parts,then roll out each piece into a long,oval,shape spread a third of the filling,evenly on the dough,leaving an inch or so uncovered,flatten the edges with your fingers and,start rolling,once rolled pinch the ends inside to,close,tight repeat the process couple more,times,and you will have three equal sized,cylinders,to shape the bread cut each cylinder in,half,expose the inside layers,and twist it to form a braid,pinch the ends tightly closed again and,then tuck it,into your loaf pan nestle the three,pieces together,but leave some room in between for it to,rise again,after about an hour it should be ready,to bake,use the eggs we saved earlier and,very gently brush a layer of egg wash on,top,and then put it in your oven that's been,preheated to 180 degrees centigrade,halfway through the cooking process i,like to cover it with tin foil to,prevent,further browning on the top bake for 30,to 35 minutes,when it's done take it out of the pan,immediately,and leave it to cool on a wire rack,and there you have it a super fragrant,slightly sweet coconut bread,that will fill your home with the most,amazing and intoxicating,aroma,rip it open and you will find soft,brioche bread,layer with sweet and slightly crunchy,coconut filling,it's really really good right out of the,oven,but if you want to store it put it in a,sealable plastic bag,and eat it warm from the toaster the,next day,it'll be good either way try for,yourself,give me a thumbs up if you like this,video and subscribe for more,and as always check out my blog at,yensfamilytable.com,for the full written recipe thanks so,much for watching,and i'll see you next time

Milk Buns with Coconut Cream

Milk Buns with Coconut Cream

hi everyone its Saab here in today's,video I'm gonna show you guys how to,make milk buns filled with coconut cream,first you want to make the roux for the,bread which is actually a Japanese,method for making milk bread I'm going,to pour half a cup of whole milk into a,measuring cup and into that I'm going to,add a quarter cup of all-purpose flour,I'm going to give this all a nice little,mix here additionally this is made on,the stovetop but I'm going to use the,microwave I'm going to microwave this on,high for 30 seconds and I did just that,I took it out so now I'm stirring it and,then I'm going to pop it back in for,another 30 seconds stir again and then,one more time for 15 more seconds and at,the end of that it's going to look,something like this kind of like a,thickened mashed potato texture so you,want to set that aside and it's going to,cool down for just about 15 minutes or,so have here 2 tablespoons of melted,unsalted butter with 2 tablespoons of,avocado oil you can use any oil that you,have on hand in my mixing bowl I have 4,cups of all-purpose flour and 1/2 a cup,of sugar I have my warm rule you want it,warm and some warm water about well 1,cup of that and to my mixing bowl I'm,adding in 2 packets of red star instant,yeast and then I'm going to go ahead and,add in a 1 cup of warm water right after,I throw in my yeast and then I'm going,to stir my butter and avocado oil,mixture throw that in and then I'm going,to add in my warm roux it's really,important that this is all pretty much,warm or very warm that's going to help,activate that yeast and the yeast loves,a warmth,now I'm going to add on my dough hook,attachment you can do all of this by,hand but you know it's just you're going,to need a lot of elbow grease to do it,so I'm going to turn the mixer on to,stir I have a quarter cup of all-purpose,flour on the side here that I'm going to,add in in a second,I did not forget about the sea salt we,are going to add that in just a minute,after about a minute I'm going to add in,all of my sea salt 1 teaspoon plus a,quarter teaspoon and the rest of my,all-purpose flour you want to knead this,for a good eight minutes at the end of,eight minutes your dough should seem,pretty soft and supple at this point you,want to place your dough into a clean,work surface your dough should still be,a little bit sticky and tacky at this,point and you shouldn't need to add any,additional flour right now I'm just,kneading it into a nice smooth round,ball it should be like I said pretty,soft and supple at this point if it's,not then you've put too much flour so,you might want to hold off on the last,quarter cup depending on where you live,humidity that plays a really big factor,using the same mixing bowl as before I'm,going to lightly spray it with some,coconut oil spray you can use whatever,spray you want,place the dough into the mixing bowl and,then spray over it one more time and,then on top of that we'll go a piece of,saran wrap you want to make sure that,you place it directly on the surface of,the dough this is to prevent a crust,from forming and because I'm a little,extra I'm going to cover that with a,piece of cloth to make sure it stays,warm and draft-free you want it to,double in size after hmm could take 30,minutes it could take 20 depending how,warm it is it's going to look something,like this,you want to place your doubled dough,onto a clean work surface one more time,and I like to use my hands and kind of,poke at it and then I'm going to bring,the dough up and over itself I want to,make sure to get rid of any you know,additional air bubbles and your goal,here is to really try to get it back,down to the original size before it,doubled in size,after that I'm going to cut this in half,after I cut the large piece of dough in,half I'm going to cut it again so what,we're essentially doing is we're going,to quarter it and I'm going to take each,little piece and I'm going to quarter it,again so you're going to end up with,anywhere from 16 to 18 pieces I say 18,because depending on the size of it I,will kind of move some dough around so,I'm going to take one of my pieces and,I'm going to make it into a nice around,a ball like I said before what I'm going,to do is I'm going to quarter this piece,I'm going to take all of my dough that,I'm not using place underneath the clean,cloth and start out with one of them I'm,going to take this little piece and I'm,going to make it a nice smooth ball with,my hands take your rounded ball and then,place it on the counter and just use,your hands to go back and forth and a,tight little motion this is going to,smooth it out and to make sure that,there's no seams on the bottom and it's,going to tighten it up so now we're,going to actually shape it out so I'm,going to use my hands and just flatten,it out you can use a little roller here,I have here that I bought from Michaels,and I'm going to roll it out a bit not,too much you want to keep it a circle,and then I'm just going to bring the,si

Coconut Bun - Classic Taiwanese Bread | 🇬🇧 🇹🇼 🇩🇪 SUB | 👩🏻‍🍳Miss J’s Kitchen #29

Coconut Bun - Classic Taiwanese Bread | 🇬🇧 🇹🇼 🇩🇪 SUB | 👩🏻‍🍳Miss J’s Kitchen #29

柔軟的麵包夾帶著椰子奶酥,讓我一口接一口,無法停下來, 我們需要的食材有...,高筋麵粉 250g、奶粉 25g 全脂奶粉或脫脂奶粉都可以,糖 40g、乾酵母 3g,溫水(約30℃) 130ml、鹽 3g,半顆蛋(約25g)、無鹽奶油 30g,剩下半顆蛋裝在另一個碗中,我們等等會用到,完整食譜可見影片下方資訊說明,酵母放入溫水中並攪拌均勻,等待大約5分鐘讓酵母活躍,麵粉、奶粉和糖放入攪拌盆中,大略混拌一下,倒入酵母水,加入蛋液,揉拌成團,直到無粉狀即可,蓋上濕布巾(或保鮮膜)30分鐘,進行水合,我使用的是蜂臘布,加入鹽,大略揉麵團,讓鹽混入麵團中,加入奶油,加入奶油後,揉麵一開始會覺得麵團濕黏是正常的,大約4-5分鐘後,油脂即可與麵團結合,甩打、翻折麵團,這不但比較省力,也可以增加麵團的筋性,我覺得這個方式還滿舒壓的 😂,麵團揉至三光(手掌乾淨、桌面乾淨、麵團光滑),切一小塊麵團,麵團可拉成薄膜,在攪拌盆裡抹一點油,將麵團整圓,放入攪拌盆,蓋上濕布巾,放在一旁讓它發酵大約1小時直到麵團漲至2倍大,天氣冷時(低於24度),可放入微波爐或烤箱中(密閉空間),旁邊放杯熱水,以加速發酵時間,今天天氣很好,趁著麵團發酵的空檔,我出去外面走走,我回家後,麵團仍未達到足夠大小,因為溫度太低了,更換熱水後,繼續等待,這個麵團總共發酵大約2小時,手指沾麵粉後戳麵團,若孔洞不回縮表示發酵完成,將麵團分成6等份,每個小麵團往中心收攏、滾圓,蓋上濕布巾後,放在一旁, 我們需要的食材有...,椰絲 50g、奶粉 50g、半顆蛋(約25g),白砂糖 30g、無鹽奶油 30g、還有一小撮的鹽,葡萄乾 40g和蘭姆酒 10g,在前一晚先混合浸泡,將所有食材放入攪拌盆中,混拌均勻,將椰子餡分成6等份,搓圓,把每個椰子餡包入麵團中,盡量包緊,將每個麵團桿成長條狀,大約15cm x 10cm,先從左邊往右邊對折,然後從下面往上面對折,拿刮板從中間將麵團切開,頂端保留大約1/5不要切斷,將切面翻轉朝上,稍微整型一下,就是心型了,你可以決定是否在麵包上刷蛋液,如果麵包有刷蛋液,表面會比較油亮,烘烤過後,我會讓你看看差異哦~,烤箱預熱到180℃,放入麵包,烘烤大約25分鐘,表面呈現漂亮金黃色即可出爐,將椰子麵包靜置冷卻後,即可食用,其實,我根本無法等到它們冷卻😆,溫溫的麵包好好吃哦!,這些是有刷蛋液的麵包,這些沒有,無論這個麵包有沒有刷蛋液,我覺得都很好吃。你呢?,希望你喜歡我的影片,別忘了按讚、訂閱、分享。 我們下次見~😊

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