Natural Yeast Palm Sugar Coconut Bun

Soft milk buns added with natural yeast for better aroma and texture. The buns were filled with moist grated coconut sweetened with palm sugar or gula melaka. The crust of the buns were sprinkled with dessicated grated coconut to give the plain bun its self-introducing identity ^^

Click the below link for non-natural yeast recipe:

http://mymindpatch.blogspot.sg/2015/10/oven-baked-coconut-bun.html

Yield: 9 buns in a 20cm square pan

Bread maker: Mayer MMBM12

Bread weight: 591g

Raw dough weight: 447 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.

You can prepare this one day ahead and keep in the fridge.

Natural Yeast (100% hydration)

Day Temperature: 30 degree Celsius 

Ingredients

60g natural yeast poolish dough

10g cool boiled water

10g unbleached bread flour

Click the link for the method of cultivating natural yeast:

http://mymindpatch.blogspot.sg/2015/11/growing-natural-yeast-using-grapes.html 

Click the link on preparing the natural yeast poolish dough for baking:

http://mymindpatch.blogspot.sg/2015/12/natural-yeast-sweet-milk-bun.html?spref=pi&m=1 

Natural yeast poolish dough 1 1/2 hour after feeding

Bread dough

Ingredients 
110g cold whole milk 冷全脂牛奶 
20g condensed milk 炼乳
30g fine sugar 细糖
20g beaten egg 蛋液
1/4 tsp salt 盐

20g cold unsalted butter 冷无盐奶油

185g bread flour 高筋面粉
20g top/cake flour 低筋面粉

40g natural yeast 天然酵母面种

1/2 tsp instant dry yeast 即发干酵母

Some beaten egg and dessicated coconut for sprinkling on bread top

些许蛋液和干椰丝做表面装饰

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, top/cake flour and the natural yeast.

Adding the natural yeast poolish dough

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

7. Place the bread pan into the bread maker, select C-11 "ferment dough" function, and start the machine.

8. When the program stops, let the dough continues to proof in the bread pan for another 30 minutes.

30 minutes later.

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

10. Divide the dough into 9 equal portions, about 49g each.

11. 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.

12. After the rest, roll out the dough using a rolling pin. Keep the centre thicker than the edge.

Spoon about 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.

13. Place the dough into the lined square pan. Spray some water and let the doughs proof for about 30 minutes in a warm oven, or till the doughs are touching each other.

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

Sprinkle with dessicated coconut.

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

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