Tangzhong Coconut / Butter
Starter dough (Tangzhong dough)
45g bread flour
Whisk the bread flour and the water together in a heat proof
saucepan. Heat the mixture at low heat continually stirring till it thickens .(about 2-3 mins). gluey and starchy
Transfer to a bowl and after completely cool down you can start
using it. Store the remaining starter in the refrigerator for up to
48hours, cover loosely with plastic wrap to prevent from drying
1 Tangzhong dough
400g bread flour
100g all purpose flour
1 large egg
80g caster sugar
2tsp instant active yeast + 2tbsp lukewarm water
60ml fresh milk
60g unsalted butter, room temperature
1. Knead everything together except for the butter. Knead till the
dough is not sticky. Add in the butter and continue to knead till it
window test. Takes about 15 to 20 minutes on stand mixer.
2. Let the dough proof covered for 1½-
2hrs or till double in volume.
Punch out the air and let divide into 20 equal portions (50g each).
Roll round and let rest for 10 minutes before shaping.
3. Grease the baking tin / pan and preheat the oven to 180C.
4. Flatten the dough and fill it with coconut filling (30g). Place
all finished buns on a greased baking sheet, and let rise for
5. Brush the top with egg wash and sprinkle some grated coconut on
it. Then bake in the oven for 25-30mins or until golden brown.
6. Once baked, remove from oven and immediately brush with margarine
before letting cool completely.
430g fresh grated coconut
50g of palm sugar (gula Melaka) – cut into chunks
130g coarse white sugar
2 tsp of cornstarch + 2 tsp water
1. Cook the palm sugar, white sugar and water until sugar dissolved.
2. Add in the grated coconut, stir and cook until almost dry, then
add in the cornstarch mixture and stir until the mixture thickens.
Set it aside to cool.
Butter milk fillings
1/8 tsp salt
30g whole egg (about half egg) *
1 tbsp corn flour
80g skimmed milk powder
*you can use the other ½ egg for egg
1. Cream butter, sugar and salt until creamy.
2. Add in egg in batches mixing well each time.
3. Put in corn flour and skimmed milk powder, mix well with rubber
spatula. Add more corn flour if dough is still too soft or watery
depending on your egg size.
*If you want the buns to look more
attractive and appetizing, you can glaze them while they are still
hot with butter, margarine, apricot gel, egg white or sugar syrup.
( Cook 1part of sugar with 2 parts of water till boiling).
Back to Recipes Index