childhood memories ~ traditional coconut cream bun (5 thousand dollar starter dough) 儿时回忆～老式椰丝奶油包

ingredients (makes 8)

half portion of dough from here

filling
150g whipping cream
20g powdered monkfruit sweetener/icing sugar
2 tsp vanilla paste

finishing
melted butter, as appropriate
dessicated coconut, as appropriate

食材（可做 8个）

老式面团 半份

内馅
淡奶油 150克
罗汉果糖粉／糖粉 20克
香草膏 2小匙

收尾
溶化黄油、适量
干椰丝、适量

Directions/做法

mix starter dough ingredients together and allow to proof till honeycomb texture
(around 40 mins in singapore weather)
酵头食材混合、发酵至蜂窝状
（新加坡室温约 40分钟） mix all dough ingredients (except butter) and starter dough till they come together
incorporate butter and knead till window pane stage
allow to proof till double in size
主面团食材（和黄油）和酵头混合、和面
和面后加入黄油，揉出手套膜
发酵至双倍大 divide dough into 8 equal portions and shape into ball
pat dough into a disc and shape as above
proof till 1.5x in size
面团分割成 8等份、搓成圆球
面团拍成面片、如上图整形
发酵至 1.5倍大 bake in second lowest rack of 180 degrees C preheated oven for 15-20 mins
送入预热至 180摄氏度倒数第二层烤箱烤 15-20分钟 brush buns with melted butter and coat with dessicated coconut
面包刷上溶化黄油、过上椰丝 beat whipping cream with icing sugar/monkfruit powdered sweetener and vanilla paste till stiff peak
scoop into piping bag
淡奶油、罗汉果糖粉／糖粉和香草膏混合、打发至硬性状
勺入裱花袋  slit buns into half (without cutting through buns) and pipe in cream
面包中间线割一刀（不要割断面包）、表入打发奶油

Personal notes/温馨小贴士:

– i place my bread into the oven when it was still in preheating mode. hence the end product is fairer
我将面团在烤箱预热状态时就摆入，所以烤出来的效果表面是偏白

– this is the whipping cream and monkfruit powdered sweetener i use
以上是我选用的淡奶油和罗汉果糖粉