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Receta Dilkush Buns - Soft Bread rolls with Coconut-Tutti frutti filling
Raciónes: 10
Ingredientes
- Dilkush Bread using Hokkaido Milk Bread With Tangzhong Recipe
- (Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’sCravings)
- Ingredients:
- For The Tangzhong (Flour-Water Roux)
- 1/3 cup all-purpose flour
- 1/2 cup water
- 1/2 cup milk
- For The Dough:
- 2 1/2 cups all-purpose flour
- 3 tbsp sugar
- 1tsp salt
- 2 tbsp powdered milk
- 2 tsp instant dried yeast
- 1/2 cup milk (and a little more if needed)
- 1/8 cup cream (25% fat)
- 1/3 cup tangzhong (use HALF of the tangzhong from above)
- 25gm unsalted butter (cut into small pieces, softened at room temperature)
- 1/2 to 3/4 cup mini chocolate chips if making the chocolate chip rolls
- The Tangzhong (Flour-Water Roux):
- Ghee - 1 tbsp
- Grated coconut - 1/2 cup
- Sugar - 1/4 cup
View Full Recipe at Easycooking
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 10 servings | |
| Calories 281 | |
| Calories from Fat 79 | 28% |
| Total Fat 8.87g | 11% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 259mg | 11% |
| Potassium 154mg | 4% |
| Total Carbs 44.32g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 16.14g | 11% |
| Protein 6.03g | 10% |
