ingredients (28 x 28cm baking pan)

225g bread flour
225g hong kong flour
70g caster sugar
4g sea salt
5g instant dry yeast
290g coconut cream
55g ice water (adjust accordingly)
45g softened butter

finishing
170g coconut milk
15g caster sugar
5g corn/potato starch

食材(28 x 28厘米烤盘)

面包粉 225克
香港水仙面粉 225克
细砂糖 70克
海盐 4克
即溶干酵母 5克
浓椰浆 290克
冰水 55克(适当调整)
软化黄油 45克

收尾
椰浆 170克
细砂糖 15克
玉米/土豆淀粉 5克

Directions/做法

mix all ingredients (except butter) together and knead till you get a rough dough
incorporate butter
所有食材(除黄油)混合、揉成团
加入黄油

knead till window pane stage
揉至完全

shape into a ball and rest dough for 45mins
搓成圆形、面团松弛 45分钟

once proofed, divide dough into 25 equal portions without punching dough down
shape into balls and place into baking pan
cover dough with cling wrap and chill (slow-proofing) in fridge overnight
面团无需排气、分割成 25等份、搓圆后摆入烤盘
面团盖上保鲜膜、隔夜冷藏发酵

day 2: remove dough from fridge and allow to continue proofing till double in size (as needed)
mix all finishing ingredients together and brush over proofed buns
pour a thin layer (of finishing ingredients) into the pan
(DO NOT POUR TOO MUCH AS IT WILL OVERFLOW DURING BAKING)
第二天:面团从冷藏库取出、(如需)续发至双倍大
将收尾食材混合、刷至面团上
烤盘里倒入薄薄一层收尾液
(切勿倒入太多椰浆液体否则烘焙时会溢出烤盘哈)

bake in centre rack of 180 degrees C preheated oven for c. 25 mins (i baked mine for 23 mins)
(i tented my buns at 17th min)
送入预热至 180摄氏度中层烤箱烤 25分钟即可(我烤了 23分钟)
(烤了 17分钟后我在面包盖上了锡纸)

Personal notes/温馨小贴士:

  • if baking bread on same day, you can proceed with two proofing. First proofing (after kneading till window pane stage) at 26 degrees C room temperature and second proofing (after dividing dough into 25 portions) between 35-38 degrees C
    如想同日烘焙面包,可在揉面后以 26摄氏度进行一次发酵。分割面团后以 35-38 摄氏度进行二发

  • try substituting hong kong flour with cake flour (though I cannot be sure if the texture will be equally delicate and soft)
    水仙粉以蛋糕粉替代。但我不打担保单面包口感是否一样绵密、柔软

  • (nag nag nag) do not pour too much coconut milk into the pan to avoid overflowing during baking. Also too much liquid will cause a soggy bottom. The ideal end product is a soft bun with a baked layer of coconut on the bottom
    (催催念)切勿在最后一个步骤倒入太多椰浆以避免烘焙过程椰浆从烤盘冒出。另,太多椰浆会造成面包底部的椰浆烤不透、湿答答。烤出来的面包应该是绵密、底层有一层薄薄烤透的椰浆层哈

4 Comments

  • Chloe says:

    Hi Victoria. Another winner from you. What is the size of your pan please. Also do u pour at one spot or at few different spots. Coconut cream ? Is it same as coconut milk? Thanks for all your amazing uploads.

    • Victoria says:

      Hi Chloe, u can always find the size of pan I use next to the Ingredients word. It’s 28x28cm for this bake.

      Pour the coconut milk all over the pan so Long u don’t see empty spots. And no coconut cream and milk aren’t the same thing.

      Hope this helps

  • Jen Tan says:

    VB, is coconut cream coconut powder? Or those Kara brand usually found in the chiller. Thanks for sharing.

    • Victoria says:

      Hi Jen, coconut cream here is the liquid cream sold in a can or packet. I haven’t seen these in chillers but usually just stacked on shelves . And yes, Kara is one of those brands

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