Coconut flavored mung bean filling meal bun

1. Weigh 100 grams of peeled mung beans and wash them clean

2. Pour the rice cooker into the pot, add water that is 1 centimeter higher than the mung beans until there is very little water, and press it into mung bean paste with a shovel

3. Add an appropriate amount of corn oil to a non stick pan, heat it up and pour in green bean paste, 15 grams of sugar, and stir fry slowly over low heat

4. Stir fry until it doesn't stick with a spatula, and feel like you can take a piece and form a filling ball (it's better to use a wooden spatula to draw a circle in the middle of the pan and stir fry). Let it cool and set aside for later use

5. Except for the filling, surface ingredients, and butter, put all the ingredients into a large bowl and mix evenly with chopsticks first (when preparing, separate the salt and yeast with flour, as direct contact with yeast can easily be killed by salt)

6. Use your hands and dough again. It's a bit sticky at first, just rub it for a while and it will be fine

7. Rub until the rough film can be pulled out

8. At this point, add softened butter and transfer it to the anti stick pad to continue kneading

9. Knead the dough until it reaches the expansion stage, of course, it would be even better if it reaches the fully expanded stage (pulling out the glove film)

10. Put the kneaded dough into a bowl, seal it with plastic wrap and place it on the oven rack. Place a bowl of hot water underneath, close the oven door, and create a warm and moisturizing fermentation environment for the dough (without connecting the power)

11. After about 45 minutes, stick some flour with your fingers and poke a hole in the dough. If it doesn't bounce back, it means the fermentation is in place (bouncing back means the fermentation is not in place, poking it down and causing the small hole to collapse together indicates excessive fermentation)

After kneading the gas in the dough (known as' venting '), divide the dough into 5 equal parts, cover them with plastic wrap, and let them stand for 10 minutes

13. At this point, knead 5 portions of mung bean filling balls, each weighing approximately 35 grams

14. Wrap one portion of dough into a filling ball

15. Pinch the mouth tightly

16. With the mouth facing down, wrap them one by one and place them on a non stick baking tray, keeping a certain distance between them (ordinary baking trays should be covered with oil paper)

17. Put it in the oven for fermentation for the second time, and still put a bowl of hot water off the shelf

18. Coat the fermented dough with egg mixture and sprinkle with coconut milk (start preheating the oven)

19. Place the bread crumbs in the preheated middle layer of the oven, heat them up and down to 175 degrees Celsius for about 20 minutes (until the surface turns yellow)

20. After baking, let it cool and take a look at the bottom. The color is also very beautiful