Made some bread buns today.. this batch of dough makes 22 bread buns (about 52g each) decided to make 2 flavors. 11 pcs of grated coconut bread and 11 pcs of apple cinnamon. Always like the process of shaping the dough/bread 💖💖💖

Ingredients:
Tangzhong
40g bread flour
200g water

520g bread flour
60g fine wholemeal wheat flour
40g caster sugar
6g instant yeast
190g to 210g icy cold fresh milk
1 egg (60g)
Tangzhong, use all amount~200g
50g unsalted butter
7g sea salt

Grated coconut fillings
87g gula melaka (chopped to small pieces)
230g grated coconut
1 tsp salt
15 g castor sugar
2-3 Pandan leaf cut to 2-3inches length
50g water

Apple cinnamon fillings
Brown sugar 15g
Castor sugar 5g
Peeled, Cored and Diced apples 300g
Cinnamon powder 2tsp
Salt 1/2 tsp
Lemon juice 15-20g (from half a lemon)
Edit : improvised the recipe with corn starch slurry to thickened up the fillings!

Steps:
1. Add gula melaka, water and Pandan leaf , cook over medium heat till gula melaka melted. Let it simmer at low heat for 3-5 minutes
2. Add salt, sugar and grated coconut. Mix over medium low heat till even. Set aside to cool down.

Apple cinnamon fillings

Steps :
1. In a microwaveable bowl, combine diced apples with all ingredients
2. Wrap the bowl with cling wrap and poke many holes with fork/ skewer.
3. Microwave for 3.5 minutes. (Or more till apple is soften)
4. Drain the juice away and use the apple for bread fillings

Coconut Bread & Apple Cinnamon Bread
Steps:
1. mix 40g bread flour and 200g water 3mins/80 deg cel/speed 3 and let it cool down till room temperature (below 40deg cel). You can also prepare in advance and store in the fridge.
2. Once tangzhong cooled to below 40°C, Add castor sugar , yeast, egg and milk in the mixing bowl with the Tangzhong paste mix for 30 seconds/speed 2 .
3. Add bread flour and whole wheat flour , knead for 2mins.
4. Add in the butter and salt. Knead for 2 mins 20 seconds
5. Transfer dough onto pastry mat and roll it into a big dough ball , cover and let proof in a bowl till doubled. (about 40mins)
6. Place proofed dough on a work top, press and expel the air bubbles . Divide into 22 PCs (about 52-55g per dough)
7. Shape dough and wrap the fillings for coconut bread and apple cinnamon bread accordingly (for coconut bread , about 32g fillings , for Apple bread about 25g fillings )
8. Let proof for 10- 15 mins after last bread is done,
9. Bake in preheated oven 190°C for 16mins. (Tent the top with Aluminium foil at around 6mins to avoid over browning)
10. Remove from the oven and let bread cool on a wire rack.