Pandan Coconut Bun with Yogurt
Pandan Coconut Bun with Yogurt
Ingredients
(A)
400 g bread flour
100 g cake flour/low protein flour
1 packet instant active yeast/ 10 g
½ tsp salt
50g caster sugar or organic brown sugar
20 g organic soy milk powder or normal milk powder
(B)
1 (B) size egg (optional) (if you’re vegetarian you can omit the egg)
(C)
150g natural yogurt
(+-) 150 g water
50 ml pandan juice (using Omega Juicer J8226 to extract thick pure juice)
(D) 50 g butter (soften) or corn oil
Ingredients for filling
1 desiccated coconut from fresh coconut (white)
2 block of gula melaka
Method for filling
1. Put the gula melaka into a saucepan until dissolve.
2. Turn the heat low and put in the coconut and mix well.
3. Cook until its combine together.
4. Leave to cool.
Method for dough bun
1. Mix all ingredients (A) well and put into mixer bowl.
2. Turn speed 1 gradually to speed 2 and put in (B) and knead for 3 seconds.
3. At the same speed put in ingredients (C) bit-by-bit till become dough.
4. Put in (D) and knead till it’s become shiny and elastic. (The mixer bowl will become clean). This means the dough has kneaded enough. If the dough breaks into two, its means over kneaded.
5. Remove the dough and roll into a ball. Flour the same mixer bowl and put back the dough for resting for 1 hour or double in size.
6. After 1 hour, pouched the dough to remove the air.
7. Divide the dough into 20 potions. Each portions weight 50 g each.
8. Flatten the dough and put in the filling. Pitch them together into a ball.
9. Place the seal part at the bottom on a grease tray. Continue doing till all finish.
10. Bake at 180C or according to your own oven for 15-20 minutes.
11. Remove from oven. Serve when it’s hot.
Equipment used: Kitchen Aid Artisan Mixer KSM150
Omega Juicer J8226
Oven – Triax 48L Free standing oven
West Metric Sdn Bhd
No. 66 Jalan SS 2/55
47300 Petaling Jaya
Selangor.
Ingredients
(A)
400 g bread flour
100 g cake flour/low protein flour
1 packet instant active yeast/ 10 g
½ tsp salt
50g caster sugar or organic brown sugar
20 g organic soy milk powder or normal milk powder
(B)
1 (B) size egg (optional) (if you’re vegetarian you can omit the egg)
(C)
150g natural yogurt
(+-) 150 g water
50 ml pandan juice (using Omega Juicer J8226 to extract thick pure juice)
(D) 50 g butter (soften) or corn oil
Ingredients for filling
1 desiccated coconut from fresh coconut (white)
2 block of gula melaka
Method for filling
1. Put the gula melaka into a saucepan until dissolve.
2. Turn the heat low and put in the coconut and mix well.
3. Cook until its combine together.
4. Leave to cool.
Method for dough bun
1. Mix all ingredients (A) well and put into mixer bowl.
2. Turn speed 1 gradually to speed 2 and put in (B) and knead for 3 seconds.
3. At the same speed put in ingredients (C) bit-by-bit till become dough.
4. Put in (D) and knead till it’s become shiny and elastic. (The mixer bowl will become clean). This means the dough has kneaded enough. If the dough breaks into two, its means over kneaded.
5. Remove the dough and roll into a ball. Flour the same mixer bowl and put back the dough for resting for 1 hour or double in size.
6. After 1 hour, pouched the dough to remove the air.
7. Divide the dough into 20 potions. Each portions weight 50 g each.
8. Flatten the dough and put in the filling. Pitch them together into a ball.
9. Place the seal part at the bottom on a grease tray. Continue doing till all finish.
10. Bake at 180C or according to your own oven for 15-20 minutes.
11. Remove from oven. Serve when it’s hot.
Equipment used: Kitchen Aid Artisan Mixer KSM150
Omega Juicer J8226
Oven – Triax 48L Free standing oven
West Metric Sdn Bhd
No. 66 Jalan SS 2/55
47300 Petaling Jaya
Selangor.
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