Super Soft and Moist Chinese Bakery Coconut Buns | Homemade Milk Bread Recipe


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  1. Thank you very much for the way photography and quantities
    Everything you offer is very beautiful
    I know what ingredient you put on the tea before the milk and whether the milk is a local condenser
    Greetings to you
    And from the people of Egypt

  2. Hi Josephine! Would I be able to make the dough at night and let it rise overnight when I wake up? I have tried to make this and maybe its so cold in my house, I cant get my dough to rise after a few hours. So I was wondering if I could make this dough late at night and let it rise when I wake up when taking my kids to school the next morning. Thank you

  3. Simplified recipe conversions!!! 🙂
    2 egg yolks
    45g sugar = 11 1/2 tsp
    35g butter = 2 1/2 tbsp
    60g coconut = 1 cup

    290g bread flour = around 2 1/2 cups
    40g cake flour = 1/3 cup
    6g yeast = 2 tsp
    240g milk = 1 cup
    28g sugar = 7 tsp
    1 tbsp oil

  4. So that's all that's in the filling. Good to know. There was this one bakery where I bought a coconut bun and the filling tasted like pig fat, so obviously something wasn't right about that batch. bleargh

  5. Thank you for the reply, I have a few questions because I'm a newbie at this __'
    I used an instant dry yeast, do I need to soak it in warm milk and sugar as well?..

    is it okay to substitute olive oil with butter? How many gram of butter should I put in?

    one last question; can I just let the dough rise naturally? Or do I have to put it above a hot water?

    Thank you for sharing ur recipes, I'll bake this again tomorrow and greetings from Indonesia 🙂

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