Ingredients
- Ingredients to make Tangzhong* 60 mL water ¼ cup* 60 mL milk ¼ cup* 23 g bread flour
- Ingredients for Japanese Milk Bread* Tangzhong room temperature * 120 mL milk ½ cup, lukewarm* 2 teaspoons dry yeast* ¼ cup sugar* 2 tbsp dry milk powder* 1 egg whisked* 2 ⅔ cups bread flour about, spoon and leveled* 1 tsp salt* butter softened to grease pan* 1/2 cup Shredded coconut * Syrup (1tbsp sugar/2tbsp boiling water)
- Ingredients for coconut milk custard* 2 eggs* 1 x 400ml can coconut milk* 1 tsp vanilla essence* 1/4 cup sugar* 1/4 cup corn flour
Method
- Making Tangzhong:* Place the water in a small saucepan and heat over medium heat. * Add the flour and whisk until the mix has no lumps. * Add the rest of the milk and whisk constantly over medium heat until the mixture thickens to pudding like consistency. * Transfer to a bowl to cool to room temp. Cover with plastic wrap to avoid a skin forming.
- Making Japanese milk bread dough: * In a bread maker, add the room temperature Tangzhong, yeast, warm milk, sugar, egg and milk powder and mix. * Once mixed add the flour and salt and set to run on a dough setting.
- Making coconut milk custard:* While the dough is being made you can prepare the coconut custard. * In a saucepan heat coconut milk, vanilla essence and sugar until the sugar dissolves. Take off heat and allow to cool a bit* In a bowl, whisk eggs and add corn flour, whisk vigorously until there are no lumps* Slowly add warm coconut milk mix to egg/flour mix while whisking. * Once combined, transfer back to the saucepan and heat over medium heat and stir until the mix bubbles and thickens. Heat and stir until it is a thick pudding consistency. * Cover with cling wrap to avoid skin forming and set aside until bread dough is ready.
- Preparing the bread:* Line and grease a large round springform cake tin using baking paper and butter. * Preheat oven to 180C.* Once the dough is ready, pour out onto a clean bench. * Split the dough into the amount of buns you want to make. I made 6 fairly large buns. * Use some oil on your hands to avoid the dough sticking and roll into a ball before rolling out to about 1cm thickness. * Add about 1-2 tablespoons of coconut custard (depending on your bun size) to the middle of the dough and fold up around it to seal * Make a ball and place in the cake tin with the seal down. * Repeat until all buns are made. * Place in the preheated oven for 25 minutes. * Make a sugar syrup by adding 1tablespoon sugar with 2 tablespoon of boiling water* Once the bun has cooked for 25 minutes remove from the oven to baste with the syrup and sprinkle with shredded coconut and return to the oven for a final 5 minutes. * Remove from oven, let cool for 5 minutes before removing the bun from the tin to avoid it getting soggy.* Serve and enjoy!
Product used in recipe
- Valcom - Valcom Coconut Milk 165Ml
