For the Tangzhong, mix the bread flour and water together. Cook under medium-low heat, keep stirring. Cook until it becomes the paste, let it cool.

In a large bowl, mix bread flour, instant dried yeast, sugar, salt, egg, unsalted butter and tangzhong together and form a dough.

Place the dough in floured surface, knead the dough for about 8 minutes or until the dough is smooth. Put the dough in the bowl brushed with oil, cover with cling film, let it rest for at least 1 hour and double its size.

Take out the dough, press and release the air. Divide into 8 pieces. Roll into balls, then roll into oval shape. Roll it from the top, seal it.

Place it on baking sheet, cover with cling film and let it rest for 45 minutes. Then pop in preheated oven at 180C, bake for about 15 minutes or until golden.

Let the bread cool down, then cut the bread in the middle (do not cut it through) Brush the melted butter on the bread, then coat with shredded coconut on top.

Beat the heavy cream until stiff peak with 20g sugar. Put the cream in pipping bag, then pipe the cream in the middle of the bread. Enjoy!