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| 椰碎免揉面包 |
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| 椰碎准备中 |
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| 免揉面团整形中 |
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| 二次发酵与烘烤 |
免揉椰蓉面包
{材料} 免揉面团，鸡蛋1粒（打散，烤前抹皮用），溶化牛油少许（烤好后，抹皮用）
{椰蓉馅材料} 椰丝100克（搅拌至碎状），溶化牛油40克， 幼糖40克， 鸡蛋一粒
{做法}
1. 馅料先做， 因为需要冷冻才容易包入面团。先把溶化牛油与糖混合， 加入鸡蛋拌均后才加入椰碎拌均匀后冷藏备用。
2. 把免揉面团从冰箱取出后杆成大片状， 铺上椰蓉馅料， 折起后封口。（面团粘手的话， 手沾溶化牛油来整形就容易很多。）
3. 切成条状过后， 每两小条交叠在一起， 拧转至转成圈后顺势打个结收口。
4. 把包好馅的面包放上铺了一层抹了牛油的烤盘上（我喜欢放上烘焙纸再刷上牛油， 事后容易清洗嘛！）
5. 然后， 把排满面包的烤盘放入烤箱内做二次发酵1小时30分钟， 记得放一大碗热水在底层营造好的发酵环境。 （水在半小时后可更换另一碗热水让面团可以继续发酵）
6. 在第二次发酵好的面包上抹上蛋液， 撒一些水在面包表面， 放入预热烤箱以180◦C/350◦F烤12-15分钟至金黄色。
7. 最后， 趁热在烤好的面包表面抹上少许牛油即可。
No Knead Coconut Bun
{Ingredients} No knead dough, egg x 1 (beaten, for brushing before bake), a little melted butter (For glazing after done baking)
{Coconut Filling} Shredded coconut x 100g (blend till well chopped), melted butterx 40g, sugar x 40g, egg x 1
{Method}
1. Filling do first as need to keep refrigerated. Mix melted butter with sugar, then add in egg and follow by chopped coconut to mix well and store in refrigerator.
2. Roll out no knead dough into square shape, place chopped coconut on top, then fold it up. (If feel dough too sticky, put on some soften butter on hands will be much more easy to shape.)
3. Cut into strips shape, using 2 strips cross over and twist to round shape and end it neatly.
4. Place the buns on a parchment-lined baking sheet that brush with butter. (Easy cleaning after baking.)
5. Then, allow the second time to rise until the buns are roughly doubled in size, about 1 and half hours in a warm oven with a hot water place on bottom. (Replace the hot water evry half an hour for better rise.)
6. Then, brush with beaten egg and sprinkle some sesame and water on top of buns, bake in preheated oven at 180◦C/350◦F for 12--15 mins or till golden brown.
7. Lastly, remove and glaze with a little melted butter.
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