Tangzhong Starter: (Refer to Christine's Recipe on how to cook tangzhong)
40g bread flour
- In a small pan, combine flour and water. Cook over low heat, stirring continuously until the mixture thickens and you'd notice some "lines" appear in the mixture when you stir (or until it reaches 65°C).
- Remove from heat and transfer to a clean bowl. Place cling wrap directly onto the surface of tangzhong to prevent from drying up. Cool or bring to room temperature before using. Measure the amount of tangzhong you required and the rest can be kept in the refrigerator. But remember, once the tangzhong turns grey, discard it.
525g bread flour
60g caster sugar
10g milk powder (optional)
8g instant dried yeast
84g egg (lightly beaten)
180g fresh milk
45g butter, softened
- Combine all the main dough ingredients, except butter. Knead until well combined and smooth. Then add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" (refer here).
- Place the dough in a lightly greased bowl. Cover with a damp cloth and let it rise until doubled.
- Punch down the dough to release trapped air. Divide dough into 25 equal portions and roll into round shape. Cover and let them rest for 15 minutes.
- Flatten each ball of dough into circles and place coconut filling in the centre. Seal properly and roll into a ball. Place onto a greased pan. Continue with the rest of the dough and filling. Cover and let them rise until almost doubled (90%).
- Preheat oven to 170°C.
- Brush the buns with egg wash and bake for about 30 minutes or golden brown.