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

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

椰浆 170克
细砂糖 15克
玉米/土豆淀粉 5克


mix all ingredients (except butter) together and knead till you get a rough dough
incorporate butter

knead till window pane stage

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

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

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)

  • (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


  • 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

  • Pamela Saw says:

    Hi. I tried your recipe using all Japanese bread flour and it still turned out amazing!! Tq so so much. Can’t wait to try the rest of your recipes

    • Victoria says:

      I’m Glad you love these. Thanks for trying

      • Pamela Saw says:

        Dear Victoria, I don’t seem to be able to get a dough like yours. Mine is really sticky. Turns out still yummy but I can’t shape it into a nice round bun like yours cuz it’s sticky. I made it a second time and followed the recipe exactly (I manage to get Hong Kong flour 😉) but the dough is still sticky 😞

        • Victoria says:

          Hello Pamela

          Try cutting back on water by 20-30g then add as needed. It will solve your problem. The thing abt my bread flour is it has a very high liquid absorption capability , plus I really like to push my hydration ratio to the max as this is leads to very soft bread. So once u find that ratio for your bread flour, u are on your way to creating very soft bread.

          Have fun 🙂

  • char says:

    Hi Victoria,

    tried this recipe twice today but couldnt obtain window pane with both doughs even after 35min of kneading with dough hook on my kitchenaid. what may have went wrong? i added butter only after kneading the dough for 15min or so.

    seems like the longer i knead the dough , the more it gets tacky/sticky and hard to manage.

    Also, is ice water very important for this recipe?

  • char says:

    HI Victoria,

    tried making this twice today but couldnt achieve window pane for both times. It seems like the longer i knead, the more tacky and sticky the dough gets. is this dough supposed to be kneaded for a longer time? or did i overknead it? i kneaded for about 45min the first time using my kitchenaid mixer dough hook attachment. 2nd time i kneaded 35min and stopped. but still dough was very sticky. water added was 50g the 2nd time. appreciate your feedback, thank you very much! am such a big fan of your blog and recipes~!

    • Victoria says:

      Hello Char

      Thanks for the nice words of encouragement. I’m almost definite you need to cut back on hydration as the flour you are using may not have a high water absorption capability. Cut back water by 20-30g (on the higher side to be conservative) then add as needed .

      Cold water is specifically impt if you are making this in a tropical country and even so if you are baking the bread on same day. Dough after kneading, should not exceed 26 degrees C, which is very difficult to achieve if you are working in a warm kitchen. The controlled temperature of dough will help in a nicely proofed dough and a nice texture afterwards.

      Hope this helps.

      • char says:

        Hi Victoria,

        Thank you for the swift response! i will try again with much less water. And yes i think my dough was definitely more than 26 degrees after kneading for so long. Can i also check roughly how long did you knead this dough before achieving the windowpane?

        • Victoria says:

          Hi Char
          If U Are Able To Find That Max Liquid Ratio Ur Flour Can Take (Without Leaving The Dough Too Lean), U Should Be Able To Achieve A Dough That Looks Like Mine Above (Where I Stretch The Window Pane). It Is So Hydrated That It Resembles Slime. With This Kind Of Dough, As It Is Hydrated, The Burden On Kneading Is Very Low. So I Go On Pretty High Speed And Kneading Is Done In 15-20 Mins. Does Thus Make Sense To You?
          You Need To Find That Liquid Absorption Ratio Of Ur Flour And It Will Be Many Happy Days For You

  • Char says:

    Hi Victoria,

    Thank you for your detailed explaination, really appreciate! Yes i guess it will have to be trial and error cause there are 2 types of flour involved in this recipe! And crazy humidity in Singapore this month!

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