Coconut Milk Bread Bites

Soften and cream the butter → add icing sugar and mix well → add the beaten whole egg in several additions, mixing well each time → add almond flour and milk powder and fold to combine.

Pour in the desiccated coconut and mix evenly.

This is how it looks when well mixed. Chill in the fridge.

Once firm, divide into 12 portions, about 15g each.

To make the tangzhong: mix 80g water with 16g bread flour until smooth. Heat over low–medium heat, stirring constantly, until it thickens into a paste with visible lines on the surface. Cover the surface with plastic wrap, let cool to room temperature, and set aside.

Take 84g tangzhong and knead together with the main dough ingredients (except the butter) until it reaches the gluten development stage. Then add the butter and continue kneading until full gluten development, i.e., you can stretch out a thin, strong membrane.

Shape the dough into a ball and place in a proofing box. Proof at 28°C for about 1 hour, until about 2.5 times its original size.

This is how it looks after proofing.

Remove the dough and divide into 12 equal pieces, about 45g each. Shape into balls and let rest for 15 minutes.

Wrap the coconut filling inside each piece of dough.

Pinch the seam tightly closed.

Pinch the seam tightly closed, roll out into a tongue shape, and make 4 cuts with a knife.

Roll it up.

Give it a twist.

Roll it up again.

Place in the mold and proof at 35°C for 45 minutes.

After proofing, brush the surface with a layer of egg wash.

Bake at 180°C for 18 minutes. Adjust time and temperature according to your own oven.

Let cool completely, then store in an airtight container. Consume within 3 days or freeze for longer storage.

Super fragrant and delicious!