Coconut Buns ｜I made the baking mold by myself | bakery like texture | tang zhong method

This week, I made this Hong Kong style nostalgic bread. Although this style is from Hong Kong, not every bakery in Hong Kong sells it now, so it might be easier to study the recipe and make it by hand.
It is suitable to use a shallower mold than the loaf bread mold. It may not be able to find a suitable one immediately, this time, I tried to use baking paper to make one, and then use the device to top the two sides of the bread, so that the dough can be effective in rising upwards when it is fermenting.
The dough is made with tong zhong, so even if I don't add lard to the dough, I can still get a bakery-like texture.
✤ 材料 ingredients （30 x 10 模具兩個）
｜湯種 Tang Zhong
高筋麵粉 high gluten flour 20g
牛奶 milk 100g
｜主麵團 Main Dough
高筋麵粉 high gluten flour 250g
即發酵母 instant yeast 3g
白/黃砂糖 granulated sugar 20g
鹽 salt 1/3 tsp
雞蛋 egg 1/2個
牛奶 milk 60g
水 water 60g
奶粉 milk powder 20g
所有湯種 all tong zhong
無鹽牛油（奶油) unsalted butter 30g
｜椰絲餡 Coconuts filling
無鹽牛油/奶油 unsalted butter 37g
白/黃砂糖 granulated sugar 37g
雞蛋 egg 1/2 個
椰絲 shredded coconut 70g
｜麵包面 Topping
雞蛋 egg 1 Tbsp
✤ 工具 Tools
紙模具 paper mold 30 x 10 cm 模具兩個

[@王靜如-p4v]

大感謝❤，迫不及待想做做看

[@isabelchan2658]

可以用你之前教既免搓奶茶包方式去做嗎？謝謝☺️

[@eatathome]

理論上是可以的呢，想起來我未有試過免揉加湯種的麵團

[@waiso9837]

請問湯種是用奶開，還是用水呢？因為字幕出現咗不同的做法！謝謝🙏🏼

[@eatathome]

用奶和水都可以呢～

[@亓羽]

请问烤多久多少度呢？ 视频和字幕都没有，简介也没有😮

[@eatathome]

麵團放入已預熱的烤箱以170度烤20-25分鐘

[@laker0304]

烤箱溫度多少呢？

[@eatathome]

170度 ：）

[@laker0304]

@@eatathome好像也沒有顯示烤幾分鐘？