For the Tangzhong

1. Cook the milk and the flour in a saucepan over low heat for around 2 to 3 minutes; keep whisking until it turns into a paste.
2. Transfer the paste into a small bowl and let it cool down to warm before using.

For the Buns

1. Place 10 g caster sugar and the yeast into the warm milk. Stir and mix them well. Cover with a small towel for around 5 minutes or until the yeast becomes foamy.
2. Add flour, salt and 40 g caster sugar into the mixing bowl of a stand mixer. Begin to mix by hand, using a spatula. Mix thoroughly and gradually create a well in the centre of the mix. Pour in the egg, bloomed yeast mixture and warm Tangzhong.
3. Attach a dough hook and start kneading the mixture at low speed until everything comes together. Gradually add the softened butter, a little at a time.
4. When all the butter is incorporated, turn the mixer to medium speed. Continue to knead for 3 to 5 minutes or until it passes the windowpane test. This involves taking a small piece of dough and gently stretching it until it is thin enough to see light through it, without it tearing.
5. Transfer the dough to an oiled bowl and cover it with cling film. Place it in a warm place for the first proof until it doubles in size. It takes between 1 and 2 hours.
6. Remove the cling film, sprinkle some flour on top of the proofed dough. Knock out the air and transfer it to a lightly floured surface. Knead the dough for around 2 to 3 minutes and shape into a smooth ball.
7. Divide the dough into 12 equal pieces using a kitchen scale, around 60 g each.
8. Shape each piece of dough into a ball. Start by pulling the sides down toward the bottom to create a smooth surface. Then pinch the seam to seal it securely. Place the dough on the surface and use your palm as a gentle guide to gradually shape a smooth ball.
9. Cover the shaped balls with a plastic wrap and let them rest for 15 minutes.

For the Coconut Filling

1. Melt the butter in a saucepan over low heat.
2. In a medium mixing bowl, mix in flour, sugar, salt, milk powder and shredded coconut.
3. Pour in the melted butter and mix well until it reaches a crumbly texture.
4. Place a sheet of plastic wrap on the work surface. Pour the filling onto it and use your hands to nudge it into a roughly square disc. Wrap it well and place it in the refrigerator for 30 minutes or until it firms.
5. Divide the firmed filling into 12 equal portions using a dough scraper or knife. Use a kitchen scale for accuracy, around 18 g per portion.
6. Gently shape each portion into a 3-inch log. If you’re not using them straight away, place them back in the fridge.

Assemble the Buns

1. Lined a baking sheet with a sheet of parchment paper.
2. Flatten each shaped ball using your fingers, roll it into a 5-inch oval shape. It doesn’t need to be perfect, just aim for an even thickness.
3. Place a portion of filling in the centre of the dough, lift up the long sides and pinch the edges together to seal it securely. Roll gently into an oval shape.
4. Place the filled dough on a lined baking sheet.
5. Continue to shape the rest of the pieces.
6. Cover them with a tea towel and let them sit on the countertop for 45 to 60 minutes for the 2nd proof until they almost double in size.

Prepare the Topping

1. Melt the butter in a saucepan over low heat.
2. In a small bowl, mix in flour and icing sugar. Pour in the melted butter and mix until it turns into a paste.
3. Add in the milk and mix well to create a smooth and pipable consistency.
4. Load the mixture into a piping bag and secure it with a rubber band. Set it aside until it’s needed.

Bake the Buns

1. When the 2nd proof is almost completed, preheat the oven to 180℃ / 355℉.
2. To create a golden brown wash finish, mix the egg and the milk well in a small bowl. Apply the wash by brushing a thin layer on top of each bun.
3. Pipe the topping in two parallel lines across the top of the buns – this creates a truly authentic look.
4. Sprinkle generous amounts of white sesame seeds on top of each bun.
5. Bake the buns in a preheated oven for about 16 to 18 minutes or until golden brown.
6. Transfer to a wire rack to cool down for around 5 minutes.
7. Serve warm – absolutely delicious! Impossible to stop at just one…