June holiday is over and after 2 weeks, we are slowly getting back to school time routine 🙈…

Happy 9th ROM (7 July) day for hub and me! @alexdingjinbo 💖💖 he’s been asking me to update so I finally made some bread buns again! been wanting to make Shio Pan (salted butter bread) for some time but also missing Pan de Coco (coconut buns) so did a batch of dough and split into two types.

Ingredients (makes 28 buns – 17 coconut buns and 11 Shio Pans)

Tangzhong
40g bread flour
200g water

580g bread flour
40g caster sugar
6g instant yeast
190g icy cold fresh milk
1 egg (60g)
Tangzhong, use all amount~200g
50g unsalted butter
7g seasalt

Coconut bun fillings
88g gula melaka (chopped to small pieces)
50ml water
6 stalks Pandan leaf (cut into 1 inch length)
15g castor sugar
1 tsp salt
230g fresh grated coconut

Shio Pan
-Salted butter cut into 5cm length and 5g per piece (I don’t have salted butter so used unsalted butter and sprinkled some salt before rolling up with the dough)
-salt flakes to sprinkle on top