Coconut Buns (Chinese Cocktail Buns)
"Coconut buns, or cocktail buns (chicken tail buns) are a favorite at Chinese bakeries. This recipe is soft, fluffy, authentic, and incredibly easy to make...."
INGREDIENTS
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2/3 cup heavy cream ((160 ml, at room temperature))
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1 cup milk ((plus 1 tablespoon, total 250 ml, at room temperature))
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1 large egg ((at room temperature))
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1/3 cup sugar ((75g))
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1/2 cup cake flour ((70 g))
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3 1/2 cups bread flour ((500g))
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1 tablespoon active dry yeast ((11g))
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1 1/2 teaspoons salt ((7g))
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6 tablespoons butter ((85g, softened))
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3 tablespoons caster sugar ((38g, or superfine sugar))
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3 tablespoons cake flour ((19g))
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¼ cup dry milk powder ((30g))
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½ cup desiccated coconut ((40g))
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1/3 cup cake flour ((38g))
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3 tablespoons butter ((43g, softened))
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4 ½ teaspoons caster sugar ((20g, or superfine sugar))
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egg wash ((1 egg beaten with 1 tablespoon water))
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1 tablespoon toasted sesame seeds ((9g))
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1 tablespoon sugar ((12g, dissolved in 1 tablespoon/15 ml hot water))
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