Friday, June 24, 2011

Coconut Buns

Bread again! :)
Something that I've also been craving lately - coconut!
And it's not easy to find buns with coconut filling here in Singapore
Found the recipe here


Another soft and fluffy recipe :)

What you need:

 
250g bread flour
40g castor sugar
1/2 tsp salt
7g instant yeast
24g butter
11g shortening
1 tsp condensed milk
1 small egg
115g water

For the filling:
100g fresh grated coconut
100g caster sugar
100g butter
1 egg
---> To make the filling, mix all the above ingredients  well. To achieve the correct consistency, pinch the mixture and if it holds, you are on the way to a great bun
Using desiccated coconut might make a dry mixture, you may add evaporated milk - 1 tsp each time til the right consistency achieved

Using breadmaker:
Pour in egg, water and condensed milk - followed by flour, sugar, salt, and lastly yeast
Set to dough programme, after 5 minutes kneading add in butter
The programme is 1hr 30mins
After dough is ready, punch out and take it out from the pan, knead for awhile to release the air bubble
Leave for 5minutes
Divide the dough into 6 mounds

How to assemble the buns...
Original recipe made such a lovely fan shape buns with pandan leaf strings used
I - as u all know, don't belong to the category of those capable in this hehe...not yet :P
So, I didn't use any pandan leaf string

I just followed the instruction from flatten the mound, put 2tbsp of filling in the middle, wrap the filling
Flatten the filled dough gently til the size of your palm, fold to semi circle, fold again to quadrant
Use a dough cutter to cut into 2 wedges - for this part, I didn't cut all the way, only 3/4
Turn each wedge up by 90deg, coconut filling facing up, and then I laid the shaped dough on the greased pan
(can anyone tell me what shape I made actually, from looking at the pic above hehe...)
Second proofing for approx 30-45mins or til doubled in size

Meantime, preheat oven to 190degC
Eggwash them just before putting in the oven (with a mixture of egg + fresh milk)
Bake for approximately 12minutes or til golden brown
Brush with butter while still hot

Note:
Bun tastes best when warm. As the filling is made with coconut, keep unconsumed buns chilled to prevent the coconut from going bad

I'm submitting these coconut buns to  Aspiring Bakers #8 June'11 Bread Seduction hosted by Jasmine from The Sweetylicious at this LINK

9 comments:

  1. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

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  2. I like coconut too. Thank you for sharing a great recipe, I'll soon try it. Anyway, the shaping part sounds a bit difficult to me, so I guess I'll just make some simple shape.

    By the way, do you think the filling can be made ahead then kept in the fridge until ready to use? Can I make it one day ahead or so?

    And do you think I can use butter or vegetable oil instead of shortening, because I don't have any shortening on hands.

    Thank you.

    ReplyDelete
  3. hi anonymous, thks for the link :)

    hi Celeste, thks for dropping by - u have a great blog! :)
    coconut can turn bad pretty fast, a lil better if kept in the fridge, 1 day ahead should be fine, just stir well before use
    yes, u can omit the shortening and use 35g butter instead :)

    hope u like it!

    ReplyDelete
  4. I think we both never get bored with bread.. *wink

    ReplyDelete
  5. Thank you for sharing a great recipe

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  6. Mbak...aku udah pernah lama sekali ngebayangin bikin roti kelapa tapi belum tau gimana bikinnya. Ternyata mbak memberi pencerahan...makasih ya mbak resepnya.

    Menantang kayaknya, karena ngebentuknya koyoe agak ribet ya soalnya gak ada gambarnya, mana Englishku poor lagi, >_< ...

    ReplyDelete
  7. Mel - setujuuuuuuuuuuuuuuuuuu!!! :)

    hi sean, no problem - good things must share :)
    thks for dropping by :)

    hi Hesti, wah kalo kamu yg bikin mah pasti bisa2 lbh cakep dari resep aslinya :)
    iya nih aku males deh kalo hrs motret step by stepnya heheh...
    itu bikinnya dough nya digepengin, diisi, tutup - buletin, trus gepengin, lipat jadi 1/2 lingkaran, lipat lagi jadi 1/4 lingkaran, trus dipotong jadi 2, kalo resep aslinya ujungnya yg kecil diiket pake daun pandan trus bagian atasnya dibuka ujung kiri kanannya jadi kyk kipas gt, keliatan isi kelapanya
    aku gak bisa Hes, bubar bar bar, jadinya aku pas yg potong jadi 2 itu aku gak potong ampe bener2 putus, ujung kecilnya aku gak potong, cuma kepotong 3/4, jadi pas yg ujung kiri kanannya dah kubuka, aku lgs taruh aja di loyang hihihi... jadinya kyk gt deh tuh :)
    tapi emang enyak enyak nih Hes :)

    ReplyDelete
  8. Haha...masa sih mbak, jadi pingin nyoba :)

    Waaaah makasih ya mbak udah ditranslate. Keterangannya udah lengkap banget mbak. Dibagian yg aku nggak ngerti (fold to semi circle) mbak udah jelaskan dengan detail. Ternyata setengah lingkaran toh...ho ho ho...aku bayangkan gimana bikin bulat tapi gak bulat ya, hihihi

    Makasih ya mbak Alice...jangan bosan ya.

    ReplyDelete
  9. hi Hes, wakaka, yg bosen sopo? ntar malah kamu yg bosen liat aku bikin2 resep2mu trus hihihi....moga2 jelas ya penjelasanku, bhs nya amburadul :)

    ReplyDelete

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