This is another Asian sweet bread prepared with Tangzhong Starter - Water Roux Starter via Starch Gelatinization. They are so good that I have at least baked a dozen times. For the filling, besides coconut paste, nutella, or peanut butter would work great too.
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- Dissolve sugar with warm milk in a mixing bowl. Sprinkle dry yeast over and set aside for 10 minutes. Add in flour, milk powder, egg and the starter. Stir at low speed for 1 minute until all the ingredients combined. Increase to medium speed and continue kneading until the dough has become a soft and elastic ball. Adjust the speed to low. Stir in salt and butter until all incorporated. Increase the speed to medium again and knead until the gluten has developed.
- Take dough out and round it up into a ball. Place it in a lightly greased bowl and cover it with a plastic wrap. Set aside and proof in a warm place in the kitchen until the dough has doubled in bulk, about 1 hour. Degas the dough and divide the dough into 8 small even portions. Round up and set aside, covered with a plastic wrap, for 10 minutes.
- To prepare the filling by whipping castor sugar, vanilla sugar and butter until well-combined. Gradually add in egg, coconut shreds and evaporated milk. Set aside for 10 minutes until all milk has been thoroughly absorbed by coconut shreds.
- Place dough balls on a lightly floured work surface. With seam side down roll each dough into an oval. Turn and spread about 30 grams of coconut filling over the top. Roll up, starting at long side and seal. Fold the roll into a half. Bring the open edge towards yourself and make a slit lengthwise at the other side of the dough. Gently twist dough open and place it on a baking tray lined with a parchment paper. Let rise for about 45-60 minutes. Brush with egg wash and sprinkle some pine nuts over. Bake in a preheated 175C/350F oven for about 18 minutes until golden brown.
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86 comments:
I love the adding of pine nuts in these bun
Wowww omg, wat a delectable buns..love the addition of pine nuts..
This looks delicious! I'd love to try some of the other filling suggestions you had, too.
The buns look so perfect and loved the use of pine nuts in there :)
I love coconut and surely these must taste terrific. I was planning to make some more of your previous cranberry loaf today but didn't find any fresh yeast.
Angie, this looks unbelievable fabulous!!
Oooh...had these before, only without the pine nuts, and totally loved them. Thanks for sharing the recipe :)
magnifique recette pour moi qui aime beaucoup la noix de coco
le façonnage aussi me plait énormément
bonne journée
gosh Angie! another great post...beautiufl...m so tempted to try...gorgeous gorgeous delicious looking...teh pinenuts must eb so good in teh filling. mmmmmmm
Wow....you make bread the old fashion way! I just use the bread machine. These look fabulous!
Wow...What a delicious and yummy bun...Pass that tray to me dear..
coconuts makes breads extra yummy!
Pine nuts look incredible in these buns, so glad you show the process in these photos, that does help so much in baking. Enjoy the arrival of Spring, Angie. Have a wonderful weekend.
Such a lovely cuties,feel like grabbing one from the pic..so yummmm
Wowo that is just beautiful, i can imagine bitting into them and really enjouing them.
wow, i love it!
I love the idea of adding pine nuts! I just want to bite into it.
These buns look so appealing and moist! I always buy some when I am shopping at the Asian market and am always a bit disappointed they are usually dry or not too fresh. I need to make them from scratch like you did!
Oh how I want to pull one of these right off the screen and eat them! Goodness I would be as big as a house if I hung out in your kitchen...I could be your taste tester! I will bring the wine!
These look scrumptious - the combination of coconut & pine nuts sounds fantastic!
How wonderful. I love anything with coconut in it. This looks so sweet and tasty :)
Have a wonderful weekend.
* kisses* HH
Holy crap, I've never seen buns like that. Awesome.
Gorgeous!!!
The baked ones in ur pics looks like palmiers!!
beautiful buns, I can just taste the coconut...hmmmm
They look amazing and I especially love the technique you used. So interesting.
Gorgeous buns...very interesting recipe, Angie..Have a great week end !
Buns loks awesome and yummy..have a good weekend..
I love, love and love coconut! That sounds amazing with pine nuts!
Yeah ... I think I've seen it on your old blog! Looks really wonderful! Oh, how I wish I could use pine nuts in my cooking/baking. Too bad, they're pricey here! =(
Absolutely beautiful buns!!!
hmmm coconut buns..sounds interesting and look good too...
I must say Angie, your photos are really getting good!
Angie,
Thank you for showing the steps to make the lovely bun shape. I love coconut buns and the addition of pine nuts just make them even better.
Oh my gosh! These buns look so goood!!! i love coconut and pine nuts. I bet these are so delicious.
I have not ventured into bread yet. It is a little intimidatig for me but your step by step photos motivate and I am curious about this Tangzhong Starter... I think I have come across this in some Chinese Pao recipes...
It looks really good. We make something similar as a filling. We use coconut and brown sugar. We call it pan de coco. I can't wait to try it with pine nuts.
They are beautiful, Angie. The shape is so unique!
wow looks delicious and so professional
What a super flexible dough - I would love to fill that with some cheese too! Thank you for sharing this particular recipe with the coconut - they remind me of palmiers.
Hi Angie
i am a novice bread baker and have a few questions about bread making which i hope you will enlighten me.
1) what is the difference if you mix yeast into some warm sugary water and then let the yeast rise for 10 minutes or so before adding it all into the other flour ingredient to make the dough. while the other method is just add all ingredients into the mixer and let the dough hook does all the kneading. hope to hear from you soon. thanks for sharing all your yummy receipes.
best regards
lori
These are so gorgeous. I love the coconut filling!!
Another winning recipe Angie! These look divine!!!
Wow....from Angie's Bakery again!!! Looks very delicious. I really miss these. I used to eat a lot of coconut buns back home. I love all those pine nuts on top.
Looks good and yummy....
Coconut and pine nuts, nice crunchy pine nuts and a little creammy aromatic coconut....looks good!
This taste wonderful when it's still warm! hmm..mm... delicious!
Gorgeous!! Adding coconut and pine nuts make it more delicious.
I like to use TangZhong starter too. Your buns look really great!! Must be super yummy too with all the ingredients I love! Must try it out one day. The step-by-step photos are very helpful to me. Tks for sharing.
Angie,
Thank you, as always, for visiting. Buckwheat pancakes are hearty and lovely. I feel like they are a little more nutritional than pancakes made with white flour, yet they are still just as easy.
Thank you, my friends, for all the lovely encouragement and feedbacks.
lori: If the yeast you use is not the instant type, then it's better to prove the yeast with some water (with a little sugar).
Sometimes when I am too lazy, and I am sure that the yeast I use is fresh and active, I just dump everything into the mixer.
Oooh, these buns look scrumptious! Yummy!
Angie, this is a long overdue visit. Your blog is awesome!
Mmmm, looks good. I've gotta tell ya that coconut paste sounds especially good! I'm thinking you could use it as a filling in a lot of other pastries as well.
~ingrid
This looks great! I would like some with nutella :)
Very innovative looking buns!
Ohhh... I can't wait to try this, Angie. Thanks for sharing!
Angie, these are gorgeous! Love the deep rich color, and coconut and pinenuts....Oh I want these. Beautiful and impossible to resist!
Very pretty and so delicious sounding/looking!
Cheers,
Rosa
Angie, when do I add in the starter? Is it together with the milk powder, flour and eggs? Also, after the dough has proved to double its size, then make into small balls of dough, roll out and then put in the filling?
mouth-watering. period.
What a nce bread.....love coconuts....
this is I am trying your special dough...
and will choose one of your recipes either this or the maple cranberry bread... I need to try your magic starter.
Oh I can imagine the taste of coconut and pine nuts. Yum. These look so delicious.
Oh my!I love pine nuts and a great addition of coconut..
pine nuts are so healthy and add a nice nutty crunch to those beautifully baked buns =)
The coconut filling sounds delicious, and the golden brown surface is gorgeous!
What a great combo with the pine nuts and coconut. These would be perfect with my tea this morning.
Fantastic photos, Angie... how do these taste? Well, I guess I should make them. I do want to - but can't today - so, will put these on my to do list. YUM. I have never heard of these buns.
I like coconut in any sweet recipe.After reading this Coconut pine nuts buns recipe's method I hope that I cam make exactly like this..This is a nice combination of ingredients in this recipe.
Hi Angie,
Thx for sharing this mouth-watering recipe. How many buns did you get out of this recipe?
Anonymous:8 buns.
Hi Angie,
I followed your instructions accordingly and the buns turned out rock hard. The dough wasn't sticky and didn't need extra flour. Any advice?
Anonymous: I am sorry to hear about that...:-(
But I don't quite understand it...if all the measurement were correct, and you followed the instructions accordingly, I would expect the buns have risen beautifully before baking. And if they prooved properly, the buns should not have turned out hard.
Ivy, and Arlette tried the recipe, and it worked. Could it be the yeast was inactive?
When do I add the starter?????
@Anonymous Thanks for pointing out the missing step. I have just corrected it.
Hi Angie,
is the measurement the same if I use Instant Yeast instead of Active Dry Yeast?
@YY 1 gram less will be okay.
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!