Desiccated Coconut Bun – Thermomix Method

There are a few ways of making sweet dough bun, today I’m using Tangzhong method which adapted from Christine’s recipe. And for kneading of the dough I’m using the thermomix method, of course you can use a bread machine (set to dough function) or use a stand mixer to make the dough.

Ingredients of tangzhong (湯種 The amount is enough to make two loafs): 

50g bread flour 

250g water (could be replaced by milk, or 50/50 water and milk) 

Method of making tangzhong: 

1. In a saucepan add flour and water and use a hand whisk and whisk until smooth (no lumps) Cook over medium-low heat, stirring consistently with a wooden spoon.

2. The mixture will becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. Remove from heat. 

3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Leave it to cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey.

Ingredients of buns

120g milk 

1 large eggs 

120g tangzhong  

350g bread flour 

60g caster sugar 

1 teaspoon salt 

7g milk powder (optional) 

1 1/2 teaspoon bread softener (optional) 

2 teaspoon instant yeast 

30g butter (cut into small pieces, softened at room temperature)

1 egg beaten for egg wash

Some white sesame seed

Method for making the bun dough

1. In the thermomix bowl, put all the ingredients (except the butter) according to the list, put on the measuring cup, mix 2 min / knead

2. Add in the butter, 10min / knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

3. Put in the measuring cup, and leave to prove till double in size (about 30 mins depending on the weather

4. In the meantime prepare the coconut filling.

Ingredients for coconut filling

200g (1/2 pkt) ​Frozen Grated Coconut or fresh grated coconut

110g​ good quality Gula Melaka – cut into small pieces (or to taste)

1 pandan leaves

Method for the coconut

Heat a non stick wok, put in the Gula Melaka and fry in low heat till melted

Add in the coconut and pandan leaves and fry till the coconut has fully absorb the Gula Melaka, taste and make sure it is sweet and damp before turn off the fire and leave to cool

Note: if it is not sweet enough add more Gula Melaka, if is too dry add some coconut milk

When the dough has doubled in size

5. Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough


6. Take 50g dough shape into round and wrap with coconut fillings

7. Put into the baking tray, spray a thin layer of oil on the cling wrap, cover with the cling wrap and let it prove till double in size 


8. Pre heat oven to 190°C
9. Apply egg wash then sprinkle, some white sesame seed on top and Bake for 15 mins till golden brown
10. Let cool slightly in the pan then brush with some butter then transfer to cool on the wire rack


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