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Thursday, 8 October 2015

Oven-Baked Coconut Bun 烤箱椰糖丝面包



This is the oven version of the rice cooker coconut buns which I have shared last week. The hazy condition has improved, so I can start baking using my oven.
Happy to see this soft bun with moist grated coconut filling baked to golden :P

Yield: 9 mini buns in a 20cm square pan

Appliances
Whirlpool BM1000 breadmaker 面包机


Bread weight: 536g
Raw dough weight: 408 g

Coconut filling椰丝内馅 (190g)
Ingredients
150g grated coconut, room temperature 
          椰丝,室温
50g gula melaka/palm sugar 椰糖
1 tsp red sugar 红糖 (optional 可免)
1/8 tsp salt 盐
30g 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

Direction
1. Dissolve palm sugar/gula melaka, red sugar and salt in 30g of water with pandan leaf under medium heat. Let the ingredients boil for a while in order for the fragrance of the pandan leaf to infuse into the sauce. Stir regularly.


2. Stir in the grated coconut and mix well.



3. Finally pour in the glutinous rice water and blend well. Stirring regularly till the mixture becomes slightly drier and sticky.


4. Remove the pandan leaf and transfer the sweetened coconut to a metal bowl to cool down. Set aside.



Bread dough
Ingredients
125g cold whole milk 冷全脂牛奶
15g condensed milk 炼乳

30g raw sugar 黄砂糖
1/4 tsp salt 盐
15g beaten egg 
蛋液
20g cold unsalted butter 冷无盐奶油

180g bread  flour 高筋面粉
20g top flour 低筋面粉
1/2 tsp instant dry yeast 即发酵母粉

Directions:
1. Line a 20cm square pan with parchment paper. Set aside.


2. Pour cold whole/fresh milk and condensed milk into the bread pan.


3. Add in beaten egg.

4. Add in sugar, salt and cold butter.



5. Pour in bread flour and top/cake flour.

6. Dig a hole and pour in the instant dry yeast.


7. Place the bread pan into the bread machine.


8. Select "8" Dough Kneading function; and press "Start".

9. When the program stops, let the dough continue to sit in the pan for another 15 minutes.

The dough is ready.


10. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.



11. Divide the dough into 9 equal portions, about 45g each.


12. Roll up the small dough, pull down the sides several times to stretch out the dough surface, and seal at the bottom. Lightly coat with some flour and place on a plate, cover with a lid, and rest for 15 minutes.




13. After the rest, roll out the dough.


Spoon about 18~20g of coconut filling to the centre of the dough, wrap it up and seal tightly.




Wrap your palm around the dough and let it roll within your palm, to shape it.


14. Place the dough into the lined square pan. Spray some water and let the doughs proof for about 30 minutes in a warm oven.



15. Preheat the oven to 170 degree Celsius. Apply a thin coat of beaten egg over the dough surface.


16. Bake at 170 degree Celsius, at lower rack of the oven for about 17 to 20 minutes, or till the top turns golden.



17. Transfer the hot bread to cool on a wire rack. Enjoy ^^





19 comments:

  1. Hi NgaiLeng, as my oven is small n if I want to double d recipe can I prepare all d bread dough together n then bake portion by portion ? Will it affect d dough texture if in room temperature longer than usual ?

    ReplyDelete
    Replies
    1. Hi Sing Yee Fong, I think this shouldn't be a problem if you prepare the dough at one go. While you're working on the first portion, you can keep the second portion in the fridge to slow down the proofing process. But you must seal the dough tightly to prevent it from drying up in the fridge :)

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    2. For d second portion do I put d coconut filling , shape it then put into d fridge ?

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    3. I think it is easier to store a bowl of dough than a tray of shaped dough in the fridge :)

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    4. Yup your are rite. Tks for sharing .

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  2. Replies
    1. Thank you Rachel for your comment :)

      Delete
  3. Hi ngai leng, what steps should I follow if I don't have a bm?
    Thanks in advance :)

    ReplyDelete
    Replies
    1. Hi wei kang, you can either handknead the dough or use a stand mixer to prepare the dough.
      For handkneading, you can refer to the steps in my sweet milk bun recipe
      http://mymindpatch.blogspot.sg/2014/11/sweet-milk-buns.html
      Sorry I'm not familiar with stand mixer so can't give good advice on this :)

      Delete
  4. Hi I don't have a BM .Can I use KA ? Please advice?Thank you .

    ReplyDelete
    Replies
    1. Hi, yes, you can use KA, but sorry I can't give you good advice as I'm not familiar with it :)

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  5. Hi can I use KA to knead the dough?

    ReplyDelete
    Replies
    1. Hi Felicia, yes, you can use KA, but I'm not familiar with it :)

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  6. what can I say?? Ngai Leng you are so talented and all your bakes look professional!!
    All i can say is... GREAT !!by the way, is this coconut bun soft and for how many days? Always a concern for me when I bake, hate it when bread turns dry and hard the next day

    ReplyDelete
    Replies
    1. Thank you Amy for your support. As the filling carries some moisture in it, it's hard to have a dry crumb for this recipe. The buns were so yummy, my family finished them within the same day. So, there's no problem of a dry bread :)

      Delete
  7. that was me, Amy Law, your ardent supporter

    ReplyDelete
  8. that was me, Amy Law, your ardent supporter

    ReplyDelete
  9. Hi Goh NgaiLeng, so tis bread only need to proof once aft kneading in the bm?

    ReplyDelete
    Replies
    1. Hi Hwee Yong, the first proofing is done in the BM. So you only need to do the second proofing after shaping and before baking :)

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