Cream cheese 125g
30g powdered sugar
10 grams of corn starch
40g pure milk
35g of dried cranberries
Coconut Filling Recipe
How to make floral coconut milk buns
Combine the butter + sugar, using a quick mix, then add the eggs in batches, mixing as you go
Mix the powdered milk and cornstarch a little, then pour in and stir well.
Pour the high flour + sugar + yeast into the mixer, then pour the eggs + water + milk into the blender, then mix slowly first, then speed up.
Make the dough roughly slightly smooth, pour in the butter + salt, and beat until smooth. (i.e., it pulls out of the glove film)
Remove the beaten dough, pat out the shape, spread a little salad oil, cover with plastic wrap and leave on the table to relax for 15 minutes.
Divide the dough into 90g portions, roll it into rounds and cover with plastic wrap to relax for 10 minutes.
At this point you can divide the filling into about 25g portions and reserve.
Wrap the coconut filling into the dough and pinch the interface.
Place on the table and pat flat, use a rolling pin to roll out, turn one side over, roll up parallel to the other and cover with plastic wrap to relax for 2-3 minutes.
Pat the rolled up filling dough down slightly, roll it out flat, and make a few cuts in the middle (to cut through).
Then flip one side and roll it up diagonally.
Then pinch the sides and twist in a knotted fashion
Interface crossover with the interface programmed right into the loop.
Put the shaped bread into the fermenter, using the Iris fermenter as a reference standard, and ferment for about 45 minutes using a dry temperature of 45℃ and a wet temperature of 60℃.
After fermentation, the dough is shaped about twice as large as it was and then brushed with the egg mixture.
Preheat the oven and place the fermented bread in the oven, using the Iris oven as a reference, using hot air at 160°C, and bake for about 10 minutes, to golden brown.