SOFT & MOIST BAKERY-STYLE BUTTER COCONUT BUNS

SOFT & MOIST BAKERY-STYLE BUTTER COCONUT BUNS

INGREDIENTS
FOR THE FILLING:
200 g butter, at room temperature, cubed
100 g sugar
55 g plain flour
30 g corn flour
20 g milk powder
40 g dried desiccated coconut
FOR THE SWEET BUN DOUGH:
340 g bread flour
17 g milk powder
7 g custard powder
7 g instant yeast
3 g bread improver (optional)
68 g sugar
38 g egg (read instruction)
7 g vinegar
176 g water
17 g milk
34 g butter
3 g salt
FOR THE TOPPING:
Some white sesame seeds
INSTRUCTIONS
TO MAKE THE FILLING:
Using a mixer fitted with a paddle attachment, cream butter and sugar on medium speed till light. Add plain flour, corn flour, milk powder and desiccated coconut. Mix till well combined. Refrigerate until firm. Store extra filling (if any) in air-tight container, and freeze for up to one month.
TO MAKE THE DOUGH:
Line a 11 x 14-inch baking tray with baking paper. In a clean mixer bowl, combine bread flour, milk powder, custard powder, yeast, bread improver (optional), and sugar. Stir with a whisk to combine well.
Add egg, vinegar, water and milk (Tip: for egg measurement, beat one whole egg to mix yolk and white evenly. Weigh out 38 grams, set aside the remaining egg for egg wash. You can add 1-2 tsps of milk to make more egg wash, if needed or desired).
Fit the mixer with a dough hook, start on low speed for 1 minute to allow the ingredients to come together as a rough dough. Increase speed to medium-high, and continue to knead until the dough cleans the sides of the bowl (pickup stage).
Add the butter and salt. Knead at medium-high speed until the sides of the bowl come clean, and until the dough is smooth and elastic. This may take 5 – 7 minutes. Do the ‘Windowpane Test’ (read recipe notes below). Once ‘windowpane’ is achieved, gather the dough into a ball. Cover loosely with cling wrap, and let dough ferment for 15 minutes.
Weigh the dough, and divide by 12 to get the weight of dough for each bun (it should roughly fall between 58 to 60 gm each). Divide into 12 portions. Shape into balls and let rest for 10 minutes.
On a lightly dusted worktop, flip over each dough ball so that the smooth side is underneath, and the rough side faces you. Flatten into a round disc. Place 30 g of filling in the centre of each dough, wrap and seal. Place on paper-lined baking tray, sealed side down, spacing about 1-inch apart for pull-apart buns, or 3 to 4 inches apart for individually-shaped buns.
Proof for an hour in a warm place, covered with a tea cloth, or until doubled in size. The buns are proofed enough if you gently press a finger on its side, and it leaves an indentation. Meanwhile, start pre-heating oven to 200°C (390°F) .
Gently brush the top and sides of each bun with remaining egg wash from (2) above. Sprinkle sesame seeds to your desire. Bake at 200°C (390°F) for 15 to 20 mins, or until buns turn a deep golden brown.

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