Nowadays it is quite hard to get coconut buns at the bakery shop. After made the Hokkaido soft milk buns, immediately think of to bake some coconut buns, old schooled buns but taste nice! This bun smell so good as i wrapped it with pandan leaves!
Coconut bread buns椰丝面包
*makes 20 buns
410g bread flour
75g all-purpose plain flour
60g caster sugar
2tsp instant yeast
1/2 tsp fine salt
170g fresh milk
150g whipping cream (dairy)
35g egg (less than 1 egg, lightly beaten)
Coconut filling
350g grated coconut
4 blades pandan leaves
3/4cup water
A pinch of salt
90g palm sugar (gula Melaka)
Pandan leaves, for wrapping (optional)
Method:
1. For coconut filling, add gula Melaka, pandan leaves and water, bring to boil over medium heat and cook until sugar dissolved.
2. Discard the pandan leaves, add in the grated coconut and salt, stir and cook until dry (do not overcook). Set it aside to cool.
3. For the bread. Place all the dry ingredients in the mixing bowl of a stand mixer. Then add in all wet ingredients, using low speed to mix all ingredients together. Increase to medium speed and knead it for about 10-15 minutes.
4. Remove the dough from the mixing bowl (the dough is quite tacky, use a scraper to remove dough from mixing bowl). Set aside to allow it to proof for about 45~60 minutes, or until the dough has doubled in size.
5. Remove the dough from the bowl and punched out all the excessive air. Equally divide into 20 portions, shape to round ball and set aside to rest for 10mins.
6. Flatten the dough and fill it with coconut filling, wrap and seal, then shape to ball. Place buns on a lined baking sheet, seam side down, and let proof for another 30-45mins.
7. Wrap each bun with pandan leaf that secured with toothpick. Egg wash the top of the buns. Bake in a preheated oven of 180°C for about 20-25 minutes. Remove the buns from the oven and cool them on a cooling rack. Store in air-tight container at all time.
Recipe by Sonia a.k.a Nasi Lemak Lover
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