Coconut & Cream Bun (Tangzhong）奶油椰絲包 (湯種法)
You can definitely find this coconut & cream bun in bakery at China town. They are very classical Hong Kong-style bun, with cream and coconut on top. This is one of my favourite bun when I was kid, love to lick the cream , heaven!
You can easily make Hong Kong-style bun at home, I use the same recipe for all buns. With the Tangzhong method, which make the bun even softer and moister. You must try and hope you love it!
又來做港式麵包，這次做我小時候最愛的奶油椰絲包，最喜歡就是上面的Cream. 簡單又好味！做日式、港式麵包，很多時都會用湯種法，湯種增加麵包濕潤度，令麵包格外鬆軟。將麵包放隔夜也不會變硬，一個小小的步驟就做到，大家一定要試試！
For the Tangzhong, mix the bread flour and water together. Cook under medium-low heat, keep stirring. Cook until it becomes the paste, let it cool.
In a large bowl, mix bread flour, instant dried yeast, sugar, salt, egg, unsalted butter and tangzhong together and form a dough.
Place the dough in floured surface, knead the dough for about 8 minutes or until the dough is smooth. Put the dough in the bowl brushed with oil, cover with cling film, let it rest for at least 1 hour and double its size.
Take out the dough, press and release the air. Divide into 8 pieces. Roll into balls, then roll into oval shape. Roll it from the top, seal it.
Place it on baking sheet, cover with cling film and let it rest for 45 minutes. Then pop in preheated oven at 180C, bake for about 15 minutes or until golden.
Let the bread cool down, then cut the bread in the middle (do not cut it through) Brush the melted butter on the bread, then coat with shredded coconut on top.
Beat the heavy cream until stiff peak with 20g sugar. Put the cream in pipping bag, then pipe the cream in the middle of the bread. Enjoy!
湯種做法：先將水和高筋麵團拌勻至沒有粉粒，放入小鍋內，用中小火煮，不停攪拌。慢慢會變濃稠，不停攪拌成麵糊狀，當攪拌時出現紋，那就代表煮好湯種。將湯種放入碗內待涼即可用。
在一大碗內，將高筋麵粉、快速酵母、糖、鹽、蛋液、無鹽牛油、牛奶和湯種拌勻成麵糰。
將麵糰放在灑有麵粉的枱上，用手搓約8分鐘，至麵糰表面光滑。將麵糰放入塗有油的大碗內，用保鮮紙包好，靜置最少一個小時，或至麵糰脹大一倍
拿出麵糰，用手按壓排出空氣，將麵糰分成8等份. 搓圓，然後將麵糰擀成長形，再由上向下捲，封口
放在烤盤上，用保鮮紙包好，再發酵45分鐘. 放入已預熱180度C的焗爐，焗約15分鐘至表面金黃色.
麵包待涼後，用刀在中間切（*不要切斷）在麵包面上塗上溶化牛油，然後沾上椰絲
用電動打蛋器打發淡忌廉至抹端堅挺(可加20克砂糖一起拌勻)將奶油放入擠花袋內，再將奶油擠在麵包中間即成！
- 250 g bread flour
- 50 g sugar
- 5 g instant dried yeast
- 1/2 tsp salt
- 1 egg
- 20 g unsalted butter
- 70 ml milk
- 25 g bread flour
- 125 ml water
- shredded coconut
- 30 g melted butter
- 200 ml heavy cream
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For the Tangzhong, mix the bread flour and water together. Cook under medium-low heat, keep stirring. Cook until it becomes the paste, let it cool.
-
In a large bowl, mix bread flour, instant dried yeast, sugar, salt, egg, unsalted butter and tangzhong together and form a dough.
-
Place the dough in floured surface, knead the dough for about 8 minutes or until the dough is smooth. Put the dough in the bowl brushed with oil, cover with cling film, let it rest for at least 1 hour and double its size.
-
Take out the dough, press and release the air. Divide into 8 pieces. Roll into balls, then roll into oval shape. Roll it from the top, seal it.
-
Place it on baking sheet, cover with cling film and let it rest for 45 minutes. Then pop in preheated oven at 180C, bake for about 15 minutes or until golden.
-
Let the bread cool down, then cut the bread in the middle (do not cut it through) Brush the melted butter on the bread, then coat with shredded coconut on top.
-
Beat the heavy cream until stiff peak with 20g sugar. Put the cream in pipping bag, then pipe the cream in the middle of the bread. Enjoy!
Based on 2 Review(s)My New Cookbook
