Mango Buns
Soft, fluffy buns filled with creamy coconut custard, topped with whipped cream and fresh mangoes.
Ingredients
For 8 buns
Custard
100 ml milk
300 ml coconut milk
100 g sugar
40 g cornstarch
3 egg yolks
vanilla
30g butter
Tangzhong
20 g flour
120 g milk
Dough
300 g flour
120 g milk
5 g instant yeast
1 egg
30 g sugar
vanilla
30 g butter
1/2 tsp salt
Topping
Desiccated Coconut
Whipped cream
Mangoes, cubed
Method
Custard
In a saucepan over medium heat, heat the coconut milk and milk, until the milk is hot but not boiling.
Meanwhile, in a medium bowl, combine the sugar, cornstarch, vanilla, and yolks.
As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
Whisk in remaining milk into yolks and return entire mixture to
saucepan.Place over medium heat and whisk until the mixture thickens.
Whisk in the butter.
Cover and set aside to cool.
Buns
To make the tangzhong, in a saucepan over medium heat, combine the flour and milk.
Stir constantly until the mixture thickens.
Remove from the heat and cover the surface of the tangzhong with plastic wrap to prevent a skin from forming. Allow to cool down.
To make the bread, in a bowl, add the milk, flour, yeast, egg, sugar, vanilla, butter, and salt. Mix until combined.
Add in the cooled tangzhong and beat for 5-8 mintues or until smooth.
Cover and allow to proof for 1 hour.
Turn the dough onto a lightly floured surface.
Divide into 8 parts. Shape each portion into ball, roll into desiccated coconut, and place on a baking sheet lined with baking paper.
Use the back of a glass to make an indent in the centre, leaving a border.
Whisk the custard to loosen it. Spoon or pipe the indentations with the custard.
Sprinkle with more desiccated coconut.
Allow the buns to rest for 30 minutes.
Preheat the oven to 180°C/350°F.
Bake for 20-25 minutes. Allow to cool.
Pipe some whipped cream in the middle. Top with mangoes.
