Yield: 9 buns in a 20cm square pan
Pan size: 20 cm square x 5cm H
Breadmaker: Whirlpool BM 1000
Raw dough: about 453g
Coconut filling椰丝内馅 (180g)
125g grated coconut, room temperature
60g fine white sugar 椰糖
25g water 水
1 pandan leaf (optional) 香兰叶
1/2 tsp glutinous rice flour 糯米粉
1 tbsp water to mix with glutinous rice flour 水，用来调糯米粉成糊
1. Melt sugar in 25g of water with pandan leaf under medium heat. Stir to facilitate dissolving of sugar.
2. After the syrup starts to boil, stir in the grated coconut and blend well.
3. Finally pour in the glutinous rice water and mix well. Stirring regularly till the mixture becomes dry and sticky.
Ingredients (room temperature)
90g purple sweet potato paste 紫薯泥
30g trim coconut milk 低脂椰浆
75g fresh milk 鲜奶
20g unsalted butter 无盐奶油
25g raw sugar 黄糖
1/4 tsp salt 盐
15g beaten egg 蛋液
195g bread flour 高筋面粉
3/4 tsp instant dry yeast 即发干酵母
Some bread flour to sprinkle over the bread 些许高筋面粉做表面装饰
1. Steamed sweet potato chunks with pandan leaf (optional) in a heat resistant bowl heat using the "Ultraquick" function. Or, you can steamed the sweet potato over the stove in medium high heat for about 20 minutes, till soft.
2. Remove the pandan leaves. While the sweet potato is still hot, mesh it using a fork. Collect 90g of sweet potato paste from it.
3. Place trim coconut milk, fresh milk and unsalted butter into a heat resistant bowl and keep warm in a rice cooker for about 10 minutes.
This step is optional, but I prefer to work with warm ingredients :)
4. Pour the milk mixture into the bread pan.
5. Pour in the sugar and salt.
5. Add in the beaten egg.
7. Loosen the sweet potato paste slightly and add into the bread pan.
8. Pour in the bread flour.
9. Dig a hole with your finger and pour in the instant dry yeast.
11. Close the lid and select "Dough" function, and start the process.
After 1:30 h, the dough is ready.
12. Sprinkle some flour over the dough and invert it out onto a floured worktop.
13. Flatten the dough with your palm to remove the trapped air.
14. Divide the dough into 9 portions, each weighs about 50g.
15. Shape the 9 doughs into balls by pulling down the sides and tuck at the bottom. Coat with some flour, covers with a lid and let them rest for 15 minutes.
16. Roll out a dough into a 10 cm diameter round flat dough.
Place a dollop of sweetened coconut in the middle. Wrap up the dough and seal at the bottom. Roll to shape.
17. Place the doughs on a lined 20cm square baking pan and spray some water over it. Proof the doughs for about 30 minutes in a closed oven.
A warm ovens will facilitate the proofing process.
17. Remove the dough from the oven and start to preheat the oven to 180 degree Celsius.
18. Sprinkle some bread flour over the top of the dough.
19. When the dough is in the oven, lower the temperature to 160 degree Celsius and bake for 10 minutes at lower rack of the oven. Further lower the temperature to 150 degree Celsius and bake for anither 8 to 10 minutes, or till the top slightly brown.
20. Lift the bread out of the pan and allow it to cool down over a wire rack.