I have been addicted to making bread recently, with the tangzhong (湯種) method of course since I found it’s easy to manage and the end products were wonderful even in my first attempt. Even better, the bread can be kept soft for a few days. What else can be better than baking homemade bread that my family likes? So I keep baking and baking, even on a day with a little accident happened….
These coconut custard buns were baked on the day when my finger was cut and right after it stopped bleeding. The dough had been proofed for enough time, custard prepared and chilled in fridge. An unexpected bleeding didn’t hold me off. I used only one hand to wrap the fillings and pop all those cute little buns in oven. It’s really a new challenge to me, the first time, and I hope it’s the last time too. Well, it’s simply because I didn’t want to waste anything that was already there. The buns looked good enough, tasted as expected, very soft and fluffy.
Japanese Style Coconut Custard Buns (Printable recipe)
Prepare a round baking tray 20.5cmx6cm (8inchx2.5inch)
Ingredients of buns:
- 350 gm bread flour
- 55 gm caster sugar
- 5 gm salt
- 56 gm egg
- 7 gm milk powder (to increase fragrance, optional)
- 125 ml milk
- 120 gm tangzhong (refer to this recipe for making tanzhong)
- 5 to 6 gm instant yeast
- 30 gm butter (cut into small pieces, softened at room temperature)
- 30 gm butter, softened
- 30 gm caster sugar
- 30 gm egg, whisked
- 60 gm desiccated coconut
- 1 tsp sugar
- 2 tsp water
Method of making fillings:
- Combine softened butter with sugar.
- Add egg, stir well, then followed by desiccated coconut. Combine all ingredients well. You can make the filling while waiting for the 2nd round of proofing completed. Or you might like to prepare in advance, cut into 6 equal portions, place in fridge until you need it. If they are chilled too long, place them in room temperature for a while before use. That would be much easier to handle.
Method of making buns:
- Please refer to the previous recipe to make dough with tangzhong (step 1 to 3). After completing the 1st round of proofing, double in size, transfer dough to a clean floured surface.
- Deflate and divide the dough into six equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
- Roll out each part with a rolling pin into an oval shape. Place custard filling evenly onto the surface of dough. Roll from top to bottom to enclose the filling. Flatten dough with pin. Again, roll from top to bottom. Knead into a ball shape. Repeat this step of rolling and wrapping fillings with the rest of your dough. With seals facing down, place the six balls into a greased baking tray or lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size.
- Brush whisked egg on surface of buns. Sprinkle sesame seeds if you like. Bake in a pre-heated 180C (356F) oven for 35 minutes, or until golden brown. At about 5 minutes before removing from oven, brush syrup on the surface of buns. Transfer onto a wire rack and let cool completely.
The texture is so soft inside, really fluffy:
- Here's the picture of my fan who baked these buns right away after reading my recipe, then uploaded it on my fan page here The look of her buns looked exactly like those sold at Hong Kong bakery shops.
- Bread making is fun and addictive. Take cautions, mates. Here are the great shots and end results shared by my friend's daughter, Elain.
- Japanese Style Bacon and Cheese Bread (with detailed steps of making tangzhong)
- Hong Kong Style Sausage Rolls
- Apple Custard Buns
- Japanese Green Tea Bread with Red Bean Fillings
- Nutella Cream Horns
- Hokkaido Milk Toast (Japanese style)
- Pai Bao (排包 Hong Kong Sweet Buns)
- Braided Raisin Walnut Bread (Tangzhong Method)
- Pineapple Buns (For Pig Pig’s Corner)
- Hot Cross Buns (Tangzhong Method)
- Tangzhong Wholemeal Loaf