CHINESE COCONUT CREAM BUN RECIPES

Steps:

• Preheat Oven to 350 degree Fahrenheit
• Coconut Filling:
• Process coconut and sugar in blender or food processor until very fine. Turn into small bowl.
• Stir in margarine and egg yolk until paste-like consistency.
• Dough:.
• Stir warm water and first amount of sugar in small dish until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
• Stir second amount of sugar, salt and cooking oil in large bowl. Add boiling water. Stir until sugar is dissolved. Stir in egg and yeast mixture.
• Slowly work in enough flour until soft dough forms. Turn out onto lightly floured surface. Knead for about 10 minutes until smooth and elastic. Place dough in large greased bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 1 1/2 to 2 hours until doubled in bulk.
• Punch dough down. Cover. Let rest for 5 minutes. Shape into 2, 12 inch (30 cm) logs.
• Divide dough into 12 portions. Press and stretch each portion into 5 X 3 inch (12.5 X 7.5 cm) oblong shape. Place rounded 1 1/2 tablespoon (25 ml) filling lengthwise along centre of each piece.
• Bring long sides up and over filling, pinching all edges together to seal. Place, seam-side down, on greased baking sheet. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size.
• Egg Wash:
• Beat egg and water together with fork in small cup. Brush over buns. Bake in 350 degree Fahrenheit (175 degree Celsius) oven for 15 to 18 minutes until golden brown.
• Honey Wash:.
• Combine honey and hot water in separate small cup. Brush over warm buns. Serve warm. Makes 12 buns.

Steps:

• For the Tangzhong, mix the bread flour and water together. Cook under medium-low heat, keep stirring. Cook until it becomes the paste, let it cool.
• In a large bowl, mix bread flour, instant dried yeast, sugar, salt, egg, unsalted butter and tangzhong together and form a dough.
• Place the dough in floured surface, knead the dough for about 8 minutes or until the dough is smooth. Put the dough in the bowl brushed with oil, cover with cling film, let it rest for at least 1 hour and double its size.
• Take out the dough, press and release the air. Divide into 8 pieces. Roll into balls, then roll into oval shape. Roll it from the top, seal it.
• Place it on baking sheet, cover with cling film and let it rest for 45 minutes. Then pop in preheated oven at 180C, bake for about 15 minutes or until golden.
• Let the bread cool down, then cut the bread in the middle (do not cut it through) Brush the melted butter on the bread, then coat with shredded coconut on top.
• Beat the heavy cream until stiff peak with 20g sugar. Put the cream in pipping bag, then pipe the cream in the middle of the bread. Enjoy!