Coconut buns, white grated coconut


Coconut bun, white grated coconut
Makes about          : 16 buns
Pre heat oven        : 150 c
KitchenAid mixer   : dough hook, speed 2

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.

 Notes: The filling can be cooked in advance and keep in fridge for a week before use.

 
By West Metric Sdn Bhd

Prepared by      : Chef Bee

 


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