| Ingredient | Method |
| Dough: 400g japanese bread flour 200g LP flour 40g milk powder 180g caster sugar 1/2 tsp salt 8g instant yeast ±340g water divided use 60g butter Fillings: Caramel coconut filling | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 300g water in a bowl. Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic. 2. Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide dough into small equal portion. Flatten dough into a round disc. Wrap each dough with coconut filling. Pinch and seal the seam tightly. 5. Place in a greased baking tray and let dough prove for second time (about 1 hrs). 6. Bake @ 180C for 20-25min. Remove from oven and cool completely. |
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