Coconut buns, white grated coconut
Coconut bun, white grated
coconut
Makes about : 16 buns Pre heat oven : 150 c
Ingredients
Bun dough
(A)500 g bread flour
6 g instant yeast
50g caster sugar
5g salt
20g soy milk powder
1 (M) size egg
(B)
250g (-+) water
(C)
50g butter, soften
1 egg for glazing
Garnish - white sesame (optional)
Filling
(A)
100g water
1/4 tsp. sea salt
70g sugar
5 pcs pandan leaves, tied a knot
(B)
250g fresh grated coconut, white
only
(C)
1 tbsp. Corn starch
2 tbsp. water
Method
1.
Put all
ingredients (A) in the KitchenAid mixing bowl and attached to the mixer. Attach
dough hook, use speed 1 to stir, till all we'll combine. Change the speed to 2
and add (B) and continue kneading till almost dough. Add (C) continue kneading
for 10-15 minutes till the dough is shiny and not sticking to the side of the
mixer bowl.
2.
Remover the
dough from bowl and make it like a ball. Put back into bowl. Cover with a damp
kitchen cloth and allow to rest for 45minutes or 1 hour or till double its size.
3.
Plunge down
the dough on a clean surface. Weight 50g dough, shape it round and proof for 10
minutes. Continue doing this process for the balance of dough. Spray water to
avoid dryness on the dough surface or cover with a damp cloth.
4.
Wrap with filling, brush with egg wash and
sprinkle sesame on top. Proof for 10 minutes and bake at 190c for 15-20 minutes
or according to your oven setting.
Method For Filling
1.
Put ingredient
(A) to a pot. Allow to boil on a small flame till sugar has dissolve. Off the
flame and allow the pandan to infuse for 5 minutes before removing the pandan
leaves.
2.
On the flame to
medium heat. Add coconut and keep stirring till well mix with the water. Then
add the corn starch thickener to thicken the filling. It's should be wet
texture but not watery.
By West Metric Sdn Bhd
Prepared by : Chef Bee
Prepared by : Chef Bee
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