In a medium saucepan whisk together lightly the flour, milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.

If you have a thermometer, cook the roux/ tangzhong till it reaches 65C (150F) and take it off the heat. If you do not have a thermometer, then watch the roux/ tangzhong until you start seeing “lines” forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.

Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the refrigerator until the color changes . Discard the tangzhong after that.

In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.

Gradually add butter and incorporate about 1 minute on low speed. Once all

the butter is incorporated, turn the mixer up one speed and knead the dough

until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.

Cover the dough and let it rest in a warm (75°F) place for 8 hours . To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.

Next morning divide the dough into 13 pieces.

In a medium bowl make filling, add coconut, milk powder, powdered sugar, cake flour and butter. Mix well and refrigerate for 1-2 hours.

After 1 hour divide the filling into 13 pieces and roll them into cylinder.

Spread the dough into oval and wrap the coconut filling to each bun and shape them into sausages.

Set aside for second proof for about 1 hour or until the dough puff up bit.

While the dough rising, pre-heat oven to 350F.

Make the topping by mixing butter, cake flour, sugar incorporate until you get a piping consistency. Set aside.

Do and egg wash

Then pipe the topping mixing using a Ziploc bag or pastry bag.

Then sprinkle both black sesame seed and white sesame seeds. Then bake the bun at 350 F for 33 minutes or until it registers 195F internally.

Let cool the bread completely and enjoy

This is not overly sweet bread. If you want sweet bread, go ahead and increase the amount of sugar in the filling and also double the filling amount.