Coconut Buns (Cocktail Buns

• Vegetarian

• Refrigerated

  • 1 Egg
  • 1 Smaller egg
  • 40 g Whisked egg

• Condiments

  • 1 tbsp Honey or syrup

• Baking & Spices

  • 300 g Bread flour
  • 20 g Cake flour
  • 2 g Salt
  • 80 g Sugar
  • 10 g Sugar, powder
  • 1 1/2 tsp Yeast

• Nuts & Seeds

  • 50 g Desiccated coconut

• Dairy

  • 15 g Baking milk powder
  • 60 g Butter, unsalted
  • 20 g Butter
  • 160 g Milk

Found on chinasichuanfood.com

Description

Ingredients

• 300g bread flour
• 50g sugar
• 2g salt
• 1 smaller egg
• 160g milk (3.5% fat)
• 1 and ½ teaspoon yeast
• 30g unsalted butter at room temperature
• 50g desiccated coconut
• 40g whisked egg
• 15g baking milk powder
• 30g sugar
• 20g melted butter
• 30g melted unsalted butter
• 20g cake flour
• 10g sugar powder
• 1 egg, whisked+1 tbsp. water (mix well)
• 1 tbsp. honey or syrup +1 tbsp. water (mix well)

Directions

• 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 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.