Monday, 22 April 2019

Palm Sugar Butter Cookie Bun



Soft pandan bun semi-encased under a crispy palm sugar coconut butter cookie crust. Not very oily and sweet as compare to the popular Mexican Coffee Bun. This is one of the recipes that I have tried more than 10 attempts before finding the best recipe porportion for each ingredients to create a soft bun with crispy cookie crust. If expose to humid environment for too long, the crispiness of the crust would reduce. Just heat up in oven and cool down to regain the crispiness 😋


Yield: 8 buns
Baking temperature: Preheat oven to 200℃, bake at 180℃ for 15~20 minutes, middle rack. Rest in oven for 5 minutes to dry the crust.

Palm Sugar Butter Cookie Topping 100g

Ingredients:
40g unsalted butter
20g icing sugar
20g palm sugar granules
40g beaten egg
30g top flour
10g rice flour
20g milk powder
20g coconut cream powder



Directions
1. Cream softened butter with icing sugar and palm sugar granules.


Mix in the beaten egg.


Followed by sieved top flour and rice flour. Finally, combine coconut cream powder and milk powder to form a smooth paste.


2. Transfer the cookie paste to a piping bag fitted with a Wilton 8 nozzle.

Store the cookie paste in the fridge and take out to thaw when starting the second proofing of the shaped dough.

Pandan Bun


Ingredients
200g bread flour
20g pandan paste #
100g water
20g beaten egg
20g raw sugar
2g salt
2g instant dry yeast
20g rice bran oil

5g water to be added during folding/kneading

# blend 15g of fresh pandan leaves with 50g of water, and collect 20g of the paste.



Directions
1. Blend 15g of fresh pandan leaves with 50g of water. Collect 20g of pandan paste from the blended pandan paste.



2. Mix all the dry ingredients in a mixing bowl.

Pour the wet ingredients in. Stir in one direction till form into a sticky lump.

Cover with a lid and rest for 30 minutes.
Do 8 sets of stretch and folds per session. Repeat this SF sessions twice at an interval of 15 minutes between each session.
Finally, grab the dough and slap for about 400 times, which will take about 8 to 10 minutes. At the end of the dough-slapping, the dough would become smoother.

Click the link to watch the Stretch & Fold +Slapping method video 😃


Cover with a lid and let the dough undergo first proofing for about 1 hour.


3. Invert out the dough onto a floured work top. Deflate the dough and divide it into 8 portions.

Shape into balls.

Cover with a lid and let them rest for about 15 minutes.

4. Take a dough ball, flatten it, and shape into a ball again.


Lightly compress the dough ball to create a flat top. This would allow the top to hold more piped cookie dough later.


Place the shaped dough onto a non-stick baking tray.

Spray some water over.

And let the dough proof in a cold oven for about 45 minutes, or till double in size.

45 minutes later.

5. Remove the tray of dough from the oven. Preheat the oven to 200℃.


Pipe the cookie dough onto the dough balls in close spiral way.


6. Bake at 180℃ for 15~20 minutes or till the cookie crust has darkened and become crispy, at middle rack. Rest in oven for 5 minutes to dry the crust.

7. Transfer out of oven to cool down a while before enjoying 😋










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