Coconut buns from The Guardian Cook supplement, October 24, 2015 (page 12)

  • fast-acting yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • unsweetened desiccated coconut
  • Show all ingredients...

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Notes about this recipe

  • chawkins on February 24, 2016

    Very good, the buns are rich and soft as promised as all tangzhong breads are. The filling was a tad too dry, so they don't adhere to the bread too well. I checked my Chinese baking books, the coconut filling generally has more sugar and also include egg to bind them together, I'll do that next time. I like this dough because instead of water or milk , coconut milk is used to ramp up the coconut flavor. I also used 125 ml of water instead of 100 ml for the tangzhong, as 100 ml did not give me the consistency of the tangzhone I'm used to, and cooked it to 65 degree C, the way tangzhong is supposed to be made per my Chinese baking book.

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