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Recipe details are AI-generated from the video and may contain errors — for reference only.
Crack 1 egg into a bowl and whisk well. Set aside 1 tablespoon (about 15g) of egg wash for brushing the surface later, leaving the rest in the main bowl.
Watch out
Do not set aside too much egg wash
otherwise, the lack of liquid will make the dough too dry
Add 35g sugar, 190g milk, and 4g instant yeast to the remaining 40g egg wash in the bowl. Stir well with a spatula until the sugar and yeast dissolve completely.
Watch out
Use room temperature milk
cold milk will slow down yeast activity and prolong fermentation time
Pour in half of the all-purpose flour (170g) and stir until mixed. Add the remaining 170g all-purpose flour and 4g salt, stirring until no dry flour remains and a shaggy dough forms.
Watch out
Adding flour in batches allows liquid absorption to be more even
stop mixing as soon as dry flour disappears
Cover the bowl with a lid or plate and let the dough rest for 15 minutes to autolyse and form gluten naturally.
Watch out
This resting step greatly reduces the kneading time required
do not skip it
Add 40g softened unsalted butter and knead by hand inside the bowl until fully absorbed and smooth. Shape into a round ball, cover, and let rise until 2.5 times its original size.
Watch out
The dough will feel sticky and messy when butter is added
keep kneading for a few minutes until it absorbs completely
In another bowl, mix 50g softened unsalted butter and 40g sugar until creamy. Add 1 beaten egg in two batches, stirring well after each. Finally, stir in 20g milk powder until smooth.
Watch out
Add egg liquid gradually in batches
adding it all at once will cause fat separation
Spoon out 30g of the butter-egg mixture and set it aside in a small bowl to make the surface topping paste later.
Watch out
Be sure to scoop out the 30g base before adding coconut
otherwise, you cannot make a smooth piping paste
Add 150g desiccated coconut to the remaining mixture and stir until combined into a dough. Divide into 8 equal portions (35g each), compact and shape into oval/spindle logs, then cover on a plate.
Watch out
Squeeze the coconut mixture tightly when shaping
loose filling will crumble and be hard to wrap
Sift 20g all-purpose flour into the reserved 30g base and stir. Add 10g milk in two batches and mix until smooth and pipeable. Transfer to a piping bag and seal.
Watch out
Ensure proper consistency
if too runny the piped lines will lose shape, if too stiff it will be hard to pipe
Take out the fermented dough (2.5x size), punch down to deflate, flatten into a disc, and cut into 8 equal wedges. Roll each wedge into a smooth round dough ball.
Watch out
Divide as evenly as possible (~80g each) so all buns bake at the same rate and size.
Cover the 8 rounded dough balls with plastic wrap and let them rest at room temperature for 15 minutes.
Watch out
Cover well with wrap to prevent drying out
resting relaxes the gluten so dough rolls out easily without shrinking
Roll out a dough ball into a round wrapper. Place a 35g oval coconut filling in the center, fold the top and bottom dough over to enclose it, pinch seams firmly shut, turn seam side down, and shape into a tapered oval log. Repeat for all 8 and place on the baking tray.
Watch out
Pinch the seam tightly and place it face-down
otherwise, the filling will leak out during baking
Cover the tray of dough logs with plastic wrap and a cloth. Let proof in a warm place until doubled in size.
Watch out
Do not over-proof or under-proof
under-proofed bread will be dense, while over-proofed bread will collapse
Brush the proofed dough surface with the reserved 15g egg wash. Cut a small tip on the piping bag, pipe two transverse lines of white paste across each bun, and sprinkle white sesame seeds between the lines.
Watch out
Brush the egg wash gently so you do not deflate the delicate proofed dough.
Wear oven mitts when removing the hot baking tray from the oven to prevent burns.
Preheat oven to 180°C (356°F). Place tray on the middle-lower rack and bake for 18 minutes until golden brown with aromatic coconut fragrance.
local_fire_department180°C for 18 minutesWatch out
Keep an eye on browning during the last few minutes
cover with foil if top browns too quickly
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