This is a really popular Hong Kong style bread, people like to have it in their breakfast with a cup of Hong Kong special style tea.
For the Bun:
- 100g Sugar
- 260g Luke warm water
- 2 tbsp Milk powder
- 2 tbsp Custard powder
- Pinch of Salt
- 500g Strong Flour or Bread Flour
- 8g Instant dry Yeast
- 40g Butter
For coconut filling:
- 40g Melted butter
- 120g to 140g Caster sugar
- 140g dessicated coconut
- 1 egg
- 1 tsp coconut extract or vanilla extract
- Put the sugar first into the bread machine, followed by the warm water. Continue adding the ingredients in the order set out in the ingredients list until the dry yeast. Set the dough programme with weight 1lb.
- Keep an eye on the machine. When the flour forms a dough, put the butter inside. Let the programme continue until the end.
- To prepare the filling, mix all the ingredients together.
- Sprinkle flour on table and turn the dough out from the machine. Press down on the dough a few times to release some of the air out.
- Roll out the dough into a smooth rectangle shape about 30cm x 40cm. Brush with a little egg-wash and spread the prepared filling on top.
- Roll it up like a Swiss roll.
- Cut the roll into slices about 2 1/2cm thick.
- Arrange onto flattened greased paper cups on a baking sheet.
- Cover with greased cling film and place in a warm place to prove for 30mins.
- Preheat the oven to 350°F/180°C/160°C Fan/ gas mark 4.
- When the dough is approximately 40% bigger, it is ready to bake.
- Brush each bun with beaten egg.
- Put into the oven and bake for about 10-12 minutes.
- Mix 1tsp of sugar with 1tbsp of warm water in a little bowl.
- Brush the sugar solution onto each bun when baked.