Shape the topping mixture into strips by rolling small portions against a surface to elongate them ( or put the topping mixture in a piping bag and pipe onto the buns). If this happens, stick the dough back with the rest in the mixer, and knead for another 2 to 3 minutes. This means that the smooth side is underneath, and the rough side faces you. Thanks! Hope this helps! So happy to hear the butter coconut buns turned out well, it’s my Mom’s favourite Chinese bun. I think this shows how incredibly talented you are at this too!???? I am not sure how that will taste like so I cannot really tell. But sugar feeds yeast so you may find that the dough will rise or proof in a shorter time than specified. It’ll feel like baby skin to the touch. The rough dough is going to become messy, gooey and sticky as it works to incorporate the butter. These buns can be stored at room temperature in a covered container for 2-3 days. Add the flour and stir everything until the dough comes together in the center of the bowl. Thank you so much for your reply. I am happy you liked them! Stir with a whisk to combine well. Add in the wet ingredients. The milky sweet filling of these Coconut Buns makes them so tasty and flavorful. Lop off a small portion of dough, roughly the size of a ping pong ball. Sugee Cookies – Makes Melt-in-Your-Mouth Magic! When I'm not outdoors doing my favourite activity - hiking - I'm in my kitchen, cooking! Of course, I remember you..lots of great memories of my youth were the times we spent together on the BSRC courts! Store extra filling (if any) in air-tight container, and freeze for up to one month. 14.Place it on the oven and bake for 35-40 minutes or till done. I tried ur recipe using breadmaker using the dough setting however the dough became very sticky and hard to make into shapes. I’m having the same problem, checked three stores for milk powder. -1 beaten egg. Cover with a cloth to prevent the balls from drying. Wrap the filling by bringing the edges of the dough towards the centre with your fingertips. ---This was not a sponsored video--- Read the full recipe: http://yummyeasycooking.blogspot.co.uk/2017/03/super-soft-and-moist-coconut … Allow this to foam up, about 5 minutes. hi celia i have tried your banana cup cakes with very good feedback from friends. Sorry, forgot to add, this dough bun is already a sweet bun dough but if you really want to add, not more than 20%. Hello Rhonda! Spoon about 1/2 -1 tablespoon of filling into the oval dough and spread evenly across the surface. I’ve scaled down the recipe here to yield the typical quantities home bakers are likely to work with. The weight should roughly fall between 58 to 60 gm each. Bake at 200°C (390°F) for 15 to 20 mins, or until buns turn a deep golden brown. Chocolate Cake Roll with Chocolate Whipped Cream. So I would say, if you have corn starch, use that. I am happy that you like them! Step 1. I hope you and your family stay healthy, and stay safe! Let this mixture sit for about 5 minutes, or until foamy. Once 'windowpane' is achieved, gather the dough into a ball. Divide into 12 portions. 1/2 tsp salt. Hi Josephine, thank you! Also, you will need to adjust baking temperature slightly as cupcakes usually bake at higher temperature, with shorter time. Thank you very much, Minda! Required fields are marked *. Hi Anne, I hope I’m not too late. Thanks a bunch. Flatten into a round disc. Hi Celia, Like to check are we able to omit custard powder or replace it with something else? Ive not had luck with direct method for soft breads that stay moist, but I’ve never tried a recipe like this one that includes vinegar and custard powder. Add the dry ingredients together in a mixer bowl. Hi Celia, I am in the midst of trying this recipe. Hi Umairah! I’m super excited to share this master bun dough recipe because it’s the exact one I worked with in my culinary course. Hi, can I use buttermilk powder instead of dry milk powder? I’d love to see! Then you mix that starter with the rest of the dough ingredients to form a soft, shaggy mass of dough. Wow!! Hi Jamie, I haven’t added more sugar to the dough before. the cake beaks into snall pieces. It will be a lot easier to fill the buns when the filling is firm. I am fine, hope all is well with you too. by sanna last updated May 28, 2020 posted May 28, 2020 13 Comments. Sweet and Sour Fish + The Best Sweet and Sour Sauce Recipe! The results were amazing, my colleagues had nothing but praise for the sponge cakes! For Filling: 6 ounces Fresh Coconut – shredded (about 1/2 coconut or 2 1/2 cups shredded) 2 tablespoons Sugar (Adjust to taste) Pinch of Salt; Other: 8 Standard Cupcake Liners or Parchment Paper cut into 4 inch squares; Method. I filled a few with leftover chocolate creme pat but will wait to try those tomorrow! The dough should stretch so thin that the middle is translucent. Makes scant 2/3 cup / 150 mL filling. Add the butter and salt. Take a bowl and add in all the ingredients listed … Place 30 g of filling in the centre of each dough, wrap and seal. I’m not sure what could have caused the cake to break up easily when baked in a cake pan, as I have done this without problems. Do tell me how it worked out if you can.? I cannot shape it at all. Hold the dough between your two thumbs on the top, and your other fingers underneath. Read More…. The dough is from the recipe Japanese Milk Buns, which are tasty and very soft. To make the filling and topping, the butter should be really soft, to the point of being warm. Sprinkle sesame seeds to your desire. The second rise then allows the yeast to use up whatever sugar that’s available, and the rise is usually less dramatic. In a way that is similar to the aim of the tang zhong method, the custard powder contains modified starch which increases and enhances the ability of the dough to absorb and retain moisture, which helps it stay moist. Have a wanderful week yourself . Add the flour and stir everything until the dough comes together in the center of the bowl. Hi, can I use normal flour instead of cake flour for the filling? Last weekend, I posted these butter coconut buns on Instagram, and as promised, I’m following up with the recipe. Hi Ms Tam Dang, thank you so much for writing in!? Add the flour and stir well until a soft, shaggy dough is formed. The windowpane test is my indicator and assurance that the dough is ready. While I love baking in general, the excitement is incomparable when it is a scheduled day to bake bread. As you knead, the shaggy and sticky dough will be less sticky and will gradually turn smooth. I’d love to address you by your first name, but the comment shows SYB. I’ve made these as pull-apart buns. The results for the buns were very similar to the tang zhong method which I use to make whole loaf breads. For batter in round cake pan, try 170 deg C, for 30 to 35 minutes. Combine the yeast, the warm milk and 1 tbsp of the sugar in a mixing bowl. I was so bowled over, and you really made my day that much happier! This method of bread making is known as direct method. Finally, I can now make one of my favorite childhood snack at home. Hi Celia! If it tears before you can get there, it means the gluten (protein in the flour) isn’t developed enough. Gently brush the top and sides of each bun with remaining egg wash from (2) above. Sanna is a wife and mother of three, living in Manitoba Canada. It will enhance the flavour a notch! On a lightly dusted worktop (I use flour as sparingly as possible to avoid drying out the dough further), flip over the ball. Please do share, ya? }, Stir-fried Kailan with Garlic and Oyster Sauce. 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