Ingredients (5 breads of 100g each)
A. Hokkaido bread dough
270 grams bread flour
30 grams cake flour
5 grams (1,5 tsp) instant yeast
15 grams milk powder
40 grams sugar (granulated or superfine)
1 pinch salt
30 grams egg (whisk 1 egg lightly and scale 30 grams, save the rest for filling)
125 grams milk
75 grams whipping cream (min 30% fat)
B. Coconut filling
30 grams unsalted butter - softened at room tempt
100 grams grated coconut
30 grams icing sugar
20 gram egg (the rest of 1 egg after taken 30grams for part A)
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