Old Dough
• RedMan Bread Flour | 1207 | 100g
• Bruggeman Instant Low Yeast Blue | 10386 | 0.2g
• Water | --- | 70g
• Salt | 58415 | 2g

Tang Zhong
• RedMan Bread Flour | 1207 | 100g
• Hot Water | --- | 125g

Coconut Sweet Bun 12 x 70g (for 2 pax)
• RedMan Bread Flour | 1207 | 400g
• RedMan Skimmed Milk Powder | 62240 | 8g
• RedMan Pure Honey | 56144 | 20g
• RedMan Caster Sugar | 1417 | 40g
• Deltasal Fine Sea Salt | 58415 | 6g
• Egg | 12088 | 50g
• Millac Dairy Whipping Cream | 1917 | 50g
• Water (Cold) | --- | 180g
• Bruggeman Instant Yeast Brown | 10385 | 8g
• Old Dough | --- | 50g
• Tang Zhong | --- | 50g
• RedMan Unsalted Butter | 68328 | 50g

Coconut Sweet Bun - Filling 12 x 20g (for 2 pax)
• RedMan Juicy Coconut Flakes | 63735 | 80g
• RedMan Skimmed Milk Powder | 62240 | 20g
• RedMan Caster Sugar | 1417 | 50g
• Deltasal Fine Sea Salt | 58415 | 1g
• RedMan Unsalted Butter | 68328 | 40g
• Eggs | 12088 | 60g

**Old Dough**
1. Mix all ingredients together until well combined.
2. Proof at room temperature for 2 hours.
3. Refrigerate in the chiller for 15-18 hours.

**Tang Zhong**
1. Mix all ingredients together until well combined.
2. Refrigerate in the chiller overnight.

**Coconut Sweet Bun 12 x 70g (for 2 pax)**
1. Combine all ingredients in a bowl, except for the salt.
2. Start mixing the dough, then add the salt once it begins to come together.
3. Continue mixing until the dough is soft and smooth, then add the butter.
4. Let the dough rest for 30 minutes, then divide into 6 portions of 70g each.
5. Shape each portion, roll with coconut filling, and allow a final proof for 60 minutes.
6. Bake at 200°C for 12-15 minutes.

**Coconut Sweet Bun - Filling 12 x 20g (for 2 pax)**
1. Combine all ingredients and mix well.
2. Place in the chiller if the mixture is too soft.