Inside-Out Hong Kong Coconut Buns
"Chinese coconut buns often have the filling lumped in the middle, but this recipe evenly distributes it throughout the soft bun!..."
INGREDIENTS
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2/3 cup heavy cream ((at room temperature))
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1 cup milk ((whole milk preferred, but you can use 2%, at room temperature))
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1 large egg ((at room temperature))
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1/3 cup sugar
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1/2 cup cake flour ((can substitute 1/2 cup all purpose flour sifted with 1 tbsp cornstarch))
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3 1/2 cups bread flour ((tap measuring cup to avoid air pockets))
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1 tablespoon active dry yeast
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1 1/2 teaspoons salt
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1 ¼ cups sweetened coconut flakes ((sweetened or unsweetened))
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1/4 cup milk powder ((non-fat or regular))
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1/3 cup sugar
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1/4 teaspoon salt
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2 tablespoons butter ((melted; salted or unsalted are both fine))
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2 egg yolks
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2 1/2 tablespoons milk
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1 egg ((beaten))
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1 tablespoon sugar ((dissolved in 1 tablespoon boiling water))
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