Coconut Cloud Bread
A tender, pillowy bread with a sweet coconut crown. This Chinese-style loaf uses a tangzhong starter for that signature soft texture that stays fresh for days.
Story
This nostalgic loaf brings back memories of classic Asian bakeries. The secret is the tangzhong—a cooked flour paste that traps moisture inside the dough, resulting in an incredibly soft crumb that stays fresh for days.
Ingredients
Instructions
Prepare the starter
Whisk together 25g of bread flour with 125ml of water or milk in a small saucepan. Cook over medium heat, stirring without stopping, until the mixture thickens into a smooth paste. Remove from heat and let cool completely before using.
Mix and knead the dough
Add the cooled tangzhong to a large mixing bowl or bread machine. Pour in the remaining flour, yeast, sugar, salt, milk, egg, and milk powder. Mix and knead for about 10 minutes until everything comes together smoothly. Drop in the butter and continue kneading for another 10 minutes until the dough feels elastic and slightly sticky to the touch.
First rise
Shape the dough into a neat ball and transfer to a lightly greased bowl. Cover tightly with plastic wrap and set aside in a warm, draft-free spot. Let it rise until the dough roughly doubles in size, which takes around an hour.
Shape and add topping
Gently press down on the risen dough to release air bubbles. Turn out onto a floured surface and divide evenly into 8 pieces. Roll each piece into a smooth ball and arrange in a greased 9-inch cake pan. Brush the tops with beaten egg, then shower generously with shredded coconut.
Final rise and bake
Cover the pan and let the dough rise one more time until it looks puffy and filled out, about 30 minutes. Preheat your oven to 180°C (350°F). Bake for 20-25 minutes until the tops are golden brown and fragrant. Pull from the oven and let rest a few minutes before serving warm.