These mini coconut loves are loaded with coconut and also the flavours. This can be cut in to several small slices and serve for high tea or even for a brunch.You can bake them for school fairs or to give away for Christmas.
I love coconut as well as bread. I cant stop eating them when ever I make them. These small cakes can be done in small baking pans or loaf cases. If you cant find them make sure to use a larger tray leaving space to grow. If you are willing to buy them try online. I buy them online.
When you have time you can prepare the coconut mix and leave in fridge. It saves time. If you find it runny make sure to add a bit more coconut. Any way coconut absorb all the excess liquids in few minutes.
My hobby is baking and gardening . I love experimenting bread every weekend. Its spring here in Australia and that means I am baking bread again. In winter its hard to proof. But still I used the warm oven for proofing. So you can see more bread soon.
This bread sounds hard but very simple to make. Its worth putting the effort to bake this beautiful bread at least once. The bread is so light and soft. I prefer this just like the milk bread. So tasty with butter and jam. 🙂 Even you can use with savouries too.
This stays out two days with out a problem and also last about 4 days in fridge. Can freeze up to three months too. To get the softer crust add butter on top of the bread. Leave the bread covered with a clean tea towel about 5 minutes. You can get a glaze as well as a softer crust this way.
If you want to spoil yourself with more condensed milk add several spoons on to a slice of bread ………………. 😀 I did…..Yum…
I had my dream to bake different types of bread and sweets. So I studied about baking after I got qualified as a chef. Whats the use of keeping all the secrets to my self. So I thought of doing videos. Then people requested to write the recipes. I have a very limited time to myself now. Before I go to work I try to wake up early and try to write at least one recipe a day.
Every time I go passing the Asian bread shops I get cravings to have these beautiful soft breads. When you bake them at home you can eat as many as you like.
There are lots of methods with this water roux . Most recipes call for leaving the roux in fridge for 12 hours or over night. But for me I take making buns with out planning. So I use it 15 minutes after making and it works like a magic.
Kneading the bread for longer makes the buns more softer and elastic. If you don’t like to add milk powder or if you can’t find milk powder add the same amount of flour equal to milk powder. Instead of water then you can use warm milk. It gives the same taste. As this a sweet dough milk powder or milk gives the creaminess to the dough. When doing the custard make sure to cook on a low heat and keep on stirring until you take it off the stove.
These buns can be kept for 3 days in fridge and its not suitable for freezing.
Lets make the buns
For the roux
- 30g Flour
- 130ml Water
For the Buns
- 480g Bread flour
- 80g caster Sugar
- 40g Milk powder
- 8g instant dry Yeast
- 5g Salt
- 1 Egg
- 180ml Warm water
- 45g Butter at room temperature
For the Custard
- 500ml Milk
- 60g Butter
- 4 Egg yolks
- 100g Sugar
- 60g Corn Flour
- 1g Salt
- Make the roux. Add flour to cool water and mix well until there are no lumps.
- Cook on the stove or in the microwave until thickens.
- Leave to cool down.
- Prepare the ingredients for the buns.
- Add flour , milk powder, salt, sugar, prepared roux , yeast in to the mixing bowl with butter and mix well.
- After add the water little by little to make a smooth dough.
- Knead about 20-25 min.
- Leave the dough in a greased bowl in a warm place to double in size.
- Meanwhile prepare the custard.
- Add the milk butter, yolks, sugar, vanilla, salt and corn flour into a pot and whisk well,
- Cook on the stove stirring continuously until it becomes glossy and thick.
- Take off and leave to cool down.
- When the dough is ready take out and punch and put on to the bench top.
- Hand knead about 2 minutes .
- Cut in to equal size pieces.
- Roll and put the custard in. Leave on a baking tray to double in size.
- Brush with eggs and bake on 180c about 20-30 minutes or until golden brown on top.
- Serve hot or microwave few seconds before serving.
- Can leave 3 days in fridge.
This recipe was given by one of my good friends. When I was reading the recipe ingredients I did a huge mistake. I never thought that this recipe will be a huge success. Instead of 610g I have said 110g. My apologies for the mistake.
Please use 610g bread flour for the dough.
This bread is a very soft Asian bakery style bread. If you follow all the steps its so easy to make. Can do several adjustments. If you don’t like sweet bread you can always adjust the sugar level up to 20g. Nothing will happen to the bread. If you cant find or dislike milk powder add 50g flour instead of milk powder. Changing that step will do no harm to the recipe.
If you have plenty of time for baking reduce the yeast to 12grams. Instead of whipping cream add melted butter. Even if you have an allergy to milk or lactose free add water instead of milk. The bread still comes the same way as in the picture.
When making bread all you want to be is patient. Kneading is the other major thing in bread making. Even if you hand knead or even use a machine the process have to be rhythmic and about 20 minutes at least with out stopping. So that way the bread becomes soft and fluffy.
Making the roux is the other major thing. There few different ways of doing it. The correct way is adding water and flour in to a pot. Stir well and cook on the stove until thick. The other way is adding boiling water to the flour and mix well. before I used to leave the roux covered and in fridge. Now I add it after an hour. Both ways it does the same job.
Please try different alterations and make your own with different flavours. Try adding a banana or coconut for a variation.
This stays 3 days out or you can freeze for future use.
Home made Milk Bread (Very Soft & Easy)
- 610g Bread flour
- 120 g Sugar
- 20g Yeast
- 50 g Milk Powder
- 2 Eggs
- 1 cup of milk
- 100g whipping cream
- 6g Salt
For the roux
- 1 cup of water.
- 1/3 cup Bread Flour
- Make the roux. Add four to the water and cook several minutes until it becomes thick.
- Leave it to cool.
- Add all the ingredients in to the mixing bowl except milk.
- Add the prepared roux in to that.
- Start kneading adding milk little by little.
- Knead the dough for 15 minutes.
- After kneading cover it with a damp cloth and leave in a warm place to double in size.
- Punch down the dough and cut in to 6 equal size pieces.
- Then spread the dough take one corner to the other and overlap it.
- Reapeat the same process.
- Then roll it from one corner to the other.
- Then put them on a prepared loaf pan to prove till double in size.
- When it is double in size egg wash.
- Bake on 180 about 30 -40 min.