Cocktail bun

Method

1. 1 Cook a portion of the flour with milk until it forms a thick paste, then let it cool to make tangzhong bait.
2. 2 Tangzhong starter powder retains moisture, keeping the inside of the bread soft for many days; without it, the bread dries out after just one day.
3. 3 Knead the flour with yeast, starter, eggs, sugar, and butter for 18 minutes, then let it rise for 2 hours.
4. 4 Mix the grated coconut with softened butter, sugar, and condensed milk to make a thick coconut filling.
5. 5 Roll the dough into a sheet, spread the filling, roll it up, cut lengthwise, and twist it into the shape of rabbit ears.
6. 6 Let it rest for another hour, then brush with egg wash, sprinkle with sesame seeds, and bake at 175 degrees for 18 minutes.

With an appliance

• Air fryer 1 hr 30 min

  Replace step 6: spray oil on the egg-brushed coconut cake surface, run the steamer at 190 degrees for 12 minutes and flip gently after 6 minutes; twist the dough to a golden color early, arrange sparsely and divide into batches.