Cocoa Dessicated Cococnut Buns

Moist and soft inside, tasty dessicated coconut buns.

Recipe from here (跟爱和自由一起做面包)
Pg.153

Bread flour  400g
Plain flour  100g
Cocoa powder  30g
Instant dry yeast  6g
Castor sugar  80g
Salt  6g
Milk powder  20g
Beaten eggs  50g
Lukewarm water  270g
Unsalted butter  50g



Filling
Unsalted butter ( softened) 100g
Castor sugar  100g
Beated eggs  100g
Dessicated coconut  200g
Milk (room temperature)  40g

Method ( filling)
Beat butter until soft.
Add in castor sugar, continue to beat until the colour turns light.
Add in beaten eggs, in a few batches. Beat evenly.
Add all dessicated coconut in, fold evenly.
Last, add in milk, fold in evenly.

note: original recipe is half of the quantity above.

divide into 60g each cocoa dough
30 g each for dessicated coconut filling

wrap it up

seal and roll into a ball shape

roll it out long, gently.

turn to opposite side and roll it towards you ( like a swiss roll)

flatten it by pressing it downward

fold it up this way

take the side that is enclosed
make a slit all the way down ( not breaking the end bit though).
Open it up and you get something like what you see below here the next picture

let it rise for an hour until the size doubled

Method ( bread machine)
Wet ingredients goes in before dry ingredients (leave the butter out first). Set to "dough" mode, press "start. When everything comes in as a rough dough, add in the softened unsalted butter. Let the machine do the rest of the kneading job for you.
When completion, transfer dough to the floured working surface. Punch down air, roll it back to a ball shape and let it rest for 10 minutes.
Divide into 60g for each cocoa dough,  and into 30g each for the filling.
Wrap one filling to one cocoa dough.
Roll it out long, turn to opposite side and roll dough back (towards you).
Flatten the dough by pressing it downward slightly.
Fold it up (see picture above)
Make a slit ( at the side that is enclosed),  cut it deep down, but not breaking the other end though.
Open up and you get two sides.
Lay them all on a baking pan with parchement paper, let it rise for one hour, or until the size is doubled.
Fill a metal pan with boiling water on the lowest shelf of the oven during baking.
Bake at pre-heated oven of 180C for 20 minutes. Insert a skewer to see that it comes out clean.