Coconut Bun 椰絲包

This is part two of chinese bao shaping technique. Previously I showed red bean bao. Now continue onto shaping of coconut bao.

Again, after the dough's first rise, use about 50g/bao. Put about 1 tbsp of the coconut filling in.




Wrap it and seal. Let it rest for 5 minutes.


Roll it out to oval shape.


Fold it up.


Use a knife to cut out 2 slids on the straight end side.



Turn the flaps 90 degrees, filling side up.

Let is rise until double in size and brush with egg wash. Bake at 350F for about 15 minutes.

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感謝 Phoebe提供以上資料

Phoebe的網誌: http://www.morethanbread.net/

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