Coconut Milk Cloud Buns

Break one open, and the soft, stringy texture stretches out. The coconut milk hidden in the cracks oozes out, fragrant and moist, the aroma of coconut mixed with the aroma of milk piercing my nose. A bite reveals the bread is soft as cotton, the sweetness of coconut milk wrapped around the mellow aroma of wheat, a perfect sweetness that becomes more and more addictive with every chew. I've been trying to manage my weight lately, but with the smell and feel of this softness, how could I resist? So, I grabbed one, then another (with a silly grin), watching my family happily scramble for it. Any worries about losing weight faded away with the coconut aroma—after all, the carb-filled treats that the whole family can gather around to grab aren't always available. Losing weight? I'll worry about it after I finish this plate!

Ingredients

450 grams of high-gluten flour
200g coconut milk
70g milk (If you need ice milk in summer)
4.5g dry yeast
75 grams of sugar
4 grams of salt
20g milk powder
1 egg (about 55 grams)
40g unsalted butter
100g coconut milk
30g milk
5g corn starch
20g sugar
shredded coconut
white sesame seeds (optional)

Steps

Melt the butter in advance and set aside
Prepare the ingredients. Pour all the dough ingredients, except the butter and salt, into the mixing bowl.
Knead the dough on speed 2 for 3 minutes to allow the ingredients to combine. Then, knead on speed 5-6 for another 6 minutes, until the dough forms a slightly jagged film (don't aim for perfection; this is a semi-finished film). Add the butter and salt, knead on speed 2 for 3 minutes to allow the butter to absorb. Then, knead on speed 5-6 for another 8-10 minutes, until a "glove film" forms (the thin, translucent film with smooth edges when broken—the key to tender bread!).
First Fermentation: Wait for the Dough to "Fat Up" Place the kneaded dough in a container, cover with plastic wrap, and let it rise in a warm place until doubled in size. How to tell? If the small dent doesn't bounce back or shrink when you poke it with a wet finger, it's done rising (dough: "I'm done rising~").
Deflating + Portioning: Loosen the dough Take out the risen dough, roll it into a ball to deflate it, and let it rest for 15 minutes (you can also take a break and have some water during this time). If using a 28 x 28 cm baking pan, divide the dough into 25 equal portions (about 35g each). If you want larger loaves, adjust the size accordingly—whatever works best for you.
Let the small dough balls rise a little more Round the divided dough balls into balls, place them on a baking sheet, and place them in the oven with a bowl of hot water nearby (to maintain humidity). Set the oven to around 35°C and let rise until the dough has doubled in size (it should be soft and resemble small cotton balls).
Making Coconut Milk: "Doing Something" While Fermenting In a bowl, combine coconut milk, milk, sugar, and cornstarch. Stir well and set aside (this step is super simple; just stir and mix).
Decorating the Bread: Dressing it in Coconut Milk (Preheat the oven at the same time) Take out the fermented dough and evenly spread the coconut milk over the surface, pouring the excess around the edges of the bread. Sprinkle with white sesame seeds (optional) and shredded coconut, and the bread is ready.
Baking: Bake in the oven for "deliciousness" Place the bread in a preheated oven on the bottom shelf (the middle shelf will make it soggy and unpalatable!) and bake for about 18 minutes. If your oven is too hot, cover with aluminum foil after the 10th minute to prevent the surface from burning (bread: "Don't let me get a charcoal face~").