Coconut White Chocolate Milk Buns
Serves 8120 mins prep
Soft, fluffy buns filled with a coconut white chocolate pastry cream and topped with coconut whipped cream, perfect for a sweet treat or dessert.
0 servings
What you need
Instructions
1. Prepare the pastry cream a day or two in advance and store in the refrigerator. 2. Prepare a large sheet pan with parchment paper or a silicone baking mat. 3. Combine the tangzhong ingredients in a small saucepan. Whisk and cook over medium heat until it becomes a thick paste. Remove from the heat and let cool slightly. 4. Combine warmed milk and yeast in a small bowl. Let sit for 10 minutes. 5. In a bowl, whisk together bread flour, kosher salt, and sugar. Add tangzhong, yeast mixture, vanilla bean paste, egg, and egg yolk. Mix on medium-low until incorporated. 6. Gradually add butter, one tablespoon at a time, until incorporated. Mix with the dough hook on medium speed for 6-8 minutes. 7. Conduct the windowpane test. If the dough tears, beat for 1 more minute and test again. 8. When dough passes the test, transfer to a greased bowl and cover. Let rise until doubled, about 1 to 1.5 hours. 9. For the pastry cream: Place white chocolate in a heatproof bowl. In another bowl, whisk egg yolks and cornstarch until lightened in color. 10. Bring coconut milk to a boil, remove from heat, and dribble into the egg yolks while whisking. Pour mixture back into pan, heat over medium-low while whisking until it thickens. 11. Pour over white chocolate, and stir to melt. Emulsify with an immersion blender until lightened in color. Cool completely in refrigerator. 12. Punch down the dough and divide into 8 pieces, roll into balls and rest for 5 minutes. 13. Flatten each ball into an oval and roll into a log. Pinch the seam to seal and place seam-side down on baking sheet. Proof for 1 hour. 14. Preheat oven to 375°F. Brush buns with egg wash. Introduce moisture to oven by spraying water or using ice cubes. 15. Bake buns for 15-18 minutes or until golden brown and interiors reach 190°F. Cool on wire rack. 16. For whipped cream: Combine heavy cream, powdered sugar, and coconut extract in a bowl. Beat until stiff peaks form. 17. To assemble: Cut a slit in each bun, remove some bread to make room for cream. Fill with pastry cream, top with whipped cream, and garnish as desired.