Updated: Jul 8, 2020
Soft delicious coconut rolls.
You probably realise by now that I am all for soft fluffy Asian rolls!!!!!! Baking is only fun if you are making things you like to eat and this Coconut Roll is one of them for me.
For more information on the Tang Zhong Method, check out Soft Coffee Bun.
For other Asian rolls or buns recipe, check out my post of Asian Style Sausage Bun Rolls
Milk 150 g
Cake Flour 30 g
Milk 30 g
Instant Yeast 9 g
Castor Sugar 5 g
Milk 160 g
Cream 50 g
Cake Flour 90 g
Bread Flour 450 g
Sugar 70 g
Salt 7 g
1. Start by preparing the Tang Zhong and cooling it. Place the milk and flour in a pot and over medium heat. Keep whisking until it thickens in to a paste. Cool down the Tang Zhong and set aside until ready to use.
2. Meanwhile, start preparing the yeast sponge by warming up the milk to 30°C, stir in the sugar and instant yeast and leave at room temperature until a sponge form. This process takes roughly about 10 minutes depending on the temperature of your kitchen.
3. When the Tang Zhong have cooled down and the yeast sponge are ready, combine them in to all the ingredients of the bread dough in a stand mixer bowl with a dough hook attachment.
4. Mix on low speed for 4 minutes until the dough have come together, then mix a further for another 10 minutes.
Alternatively, do a window test to check the gluten development.
I had to keep them on low speed as the recipe is slightly more than my stand mixer can capacitate ( I am using Kitchen Aid Mixer). If you are making a smaller recipe, you can mix further after the first 4 minutes at low speed at medium speed for half the time. Either way, it is still best to check with a window test.
5. Transfer the dough into a lightly oiled bowl large enough for the dough to double in size, covered with a tea towel and leave to bulk proof for 45 minutes to an hour or until it double in size.
6. Once the dough have doubled in size, transfer the dough on to a lightly floured bench and gently degas the dough by gently pressing down the dough with your palm.
7. Roll the dough out to 42 cm to 27 cm rectangle, spread the coconut fillings on the dough and roll them from the longer edge to form into a log.
Preheat oven to 180°C.
8. Portion the bread log into 12 equal portion and place them on to a deep baking tray open sides facing upwards, lined with parchment paper. Place another parchment on the top and gently flatten the rolls, remove the parchment paper and cover with a tea towel to final proof for roughly around 30-50 minutes.
9. When the rolls is ready, brush the top with egg wash and bake for 15 to 20 minutes or until the rolls turn golden brown in colour.
Milk 110 g
Desiccated Coconut 50 g
Butter- softened 100g
Condense Milk 60g
Salt 1 g
Castor Sugar 40g
Cake Flour 20 g
1. Soak the fine desiccated coconut in to the milk and leave to hydrate for an hour. Strain and reserve the softened coconut.
2. Cream the butter until smooth with the condense milk, salt, and castor sugar, then add in the coconut and cake flour. Set aside until ready to use.
Egg 50 g/ 1 egg
Milk 50 ml
Sugar syrup for Glazing
Hot Water 50ml
Castor Sugar 50 g