Bun dough:
- 300g bread flour
- 50g sugar
- 2g salt
- 1 smaller egg
- 160g milk (3.5% fat)
- 1 and 1/2 teaspoon yeast
- 30g unsalted butter at room temperature
Firstly make a basic bun dough according to milk bread: in a bowl of stand mixer, add all the ingredients expect butter, stir with hook for 5-7 minutes and then add butter and continue kneading for 10 minutes until you get a elastic, smooth and soft dough. Then covered and set aside until doubled in size.
Coconut filling:
- 50g desiccated coconut
- 40g whisked egg
- 15g baking milk powder
- 30g sugar
- 20g melted butter
Mix whisked egg with butter and then stir in sugar and coconut. Mix well and set aside.
Topping:
- 30g melted unsalted butter
- 20g cake flour
- 10g sugar powder
Mix all the ingredients together and then transfer to icing bag.
How to assemble coconut buns-two ways.
Method 1: flatten one piece of dough with your hands into a oval shape, about 4 inches long and 3 inches wide.Then spread the filling in the middle. Roll up one side to cover the another side (like a small tube).
Turn over, seal completely and slightly roll up the two ends. This method will form a small center filling tube within the bun.
Method 2: flatten one piece of dough with your hands into a oval shape, about 4 inches long and 3 inches wide.Then spread the filling in the middle.Then roll from the bottom to top.
Completely seal and shape the buns. This will form layered fillings within the bun.
Assemble all the buns and transfer to lined baking tray. Place in oven and set aside for the second proofing (need 40 minutes to 1 hour) until all the buns are doubled in size. Brush egg wash on surface and decorate with strips of topping (either two strips or three strips). Pre-heat oven to 170 degree C (350 degree F).
Garnish sesame seeds and bake for 15 minutes on middle track.
When well baked, transfer out and then brush honey wash.
Breakfast, Dessert
Chinese
buns, Coconut
-
300
g
bread flour -
50
g
sugar -
2
g
salt -
1
smaller egg -
160
g
milk
, 3.5% fat -
1.5
tsp.
yeast -
30
g
unsalted butter at room temperature
-
50
g
desiccated coconut -
40
g
whisked egg -
15
g
baking milk powder -
30
g
sugar -
20
g
melted butter
-
30
g
melted unsalted butter -
20
g
cake flour -
10
g
sugar powder
-
1
egg
, whisked +1 tbsp. water (mix well)
-
1
tbsp.
honey or syrup +1 tbsp. water
, mix well
-
Firstly make a basic bun dough according to milk bread: in a bowl of stand mixer, add all the ingredients expect butter, stir with hook for 5-7 minutes and then add butter and continue kneading for 10 minutes until you get a elastic, smooth and soft dough. Then covered and set aside until doubled in size. Then transfer out and knead for several minutes to remove the bubbles.
-
Divide the dough into 9 equal portions.
-
Mix whisked egg with butter and then stir in sugar, milk powder and coconut. Mix well and set aside.
-
Mix all the ingredients together and then transfer to icing bag.
-
flatten one piece of dough with your hands into a oval shape, about 4 inches long and 3 inches wide.Then spread the filling in the middle. Roll up one side to cover the another side (like a small tube).
-
Turn over, seal completely and slightly roll up the two ends. This method will form a small center filling tube within the bun.
-
flatten one piece of dough with your hands into a oval shape, about 4 inches long and 3 inches wide.Then spread the filling in the middle.Then roll from the bottom to top.
-
Completely seal and shape the buns. This will form layered fillings within the bun.
-
Assemble all the buns and transfer to lined baking tray. Place in oven and set aside for the second proofing (need 40 minutes to 1 hour) until all the buns are doubled in size. Brush egg wash on surface and decorate with strips of topping (either two strips or three strips). Pre-heat oven to 170 degree C (350 degree F).
-
Garnish sesame seeds and bake for 15 minutes on middle track until well colored. Then transfer out and brush honey wash.
Calories from Fat 117
