| Ingredient | Method |
| Dough: 500g japanese bread flour 150g LP flour 60g milk powder 30g cocoa powder 140g caster sugar 1/2 tsp salt 8g instant yeast ±390g water divided use 65g butter Fillings: coconut filling Topping: Shredded coconut | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 330g 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. Spray some water on top the dough. Dip the dough into shredded coconut. 7. Bake @ 180C for 20-25min. Remove from oven and cool completely. |
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