My Mind Patch: Palm Sugar Coconut Bun(Yudane)

Saturday, 12 June 2021

Palm Sugar Coconut Bun(Yudane)

This is another milk bun filled with popular grated palm sugar coconut recipe The only difference was - yudane dough and multigrain soy pulp were added to give the bread a nice springy texture 😋

The multigrain soy pulp is not a must-have ingredient for this recipe. I learned from a Korean TV program "Master of Living" or "生活达人" that dough added with bean paste will give a nice aroma and texture. So, I just gave it a try 😊

Yield: 9 long buns

Raw dough weight: 505 (487)g

Baking temperature: Preheat oven to 190℃ for 10 minutes, bake at lower rack, at 170℃ for 20 minutes, turn off oven and bake for about 8 minutes.

Ingredients

200g bread flour

20g superfine wholegrain flour/plain flour

25g raw sugar

1g instant dry yeast

40g natural yeast/sourdough, 100% hydration*

29g yudane dough^

15g multi-grain soy pulp, optional #

110g low-fat milk, cold +

15g evaporated milk +

30g cold water to be added depending on dough condition

2g low sodium salt

20g unsalted butter, softened

Filling

200g palm sugar grated coconut

low-fat milk as milk wash before baking

clarified butter as butter wash after baking (from 10g salted butter)

* 40g natural yeast can be replaced by 20g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 29g yudane dough is prepared by combining 15g of bread flour with 15g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

+ 110g low fat milk & 15g evaporated milk can be replaced by 125g fresh milk.

# multi-grain soy pulp consists of organic soy bean, split green peas, black beans, red kidney beans, pumpkin seeds, almonds, walnut, mung beans and pandan leaf.

Directions

1. Knead the dough following your preferred method.

For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage,

shape the dough into a ball,

and keep in a plastic bag pre-coated with a thin coat of oil. Squeeze out most of the air, tie a loose knot, and keep in a second plastic bag.

Place the bag of dough in a big mixing bowl, cover with a lid, and store the dough in the fridge for overnight to undergo cold fermentation. I let the dough keep in the fridge for about 16 hours.

2. In the next day, invert the dough, and thaw the dough for about 1 hour in room temperature. Thaw the grated palm sugar coconut filling at the same time.

3. Transfer the thawed dough to a floured work top, deflate, and divide into 9 portions.

Shape into 9 balls, cover with a tea cloth, and let them rest for 15 minutes.

4. Roll out a dough ball into a flat dough of about 1cm thick.

Flip over the dough, and spread about 20~22g of filling over the dough.

Wrap up the dough and pinch to seal the joining edges.

Flip over the dough, and impress the shaped dough using a wire rack. This step is optional.

5. Transfer the shaped dough to a non-stick baking tray.

Let the shaped dough proof in a closed oven for about 35~40 minutes, or till the shaped dough has inflated to double in height.

6. While the dough is proofing, melt about 10g of salted butter in a small metal cup. Let the melted butter boils till clear and fragrant (before reaching brown butter stage). Let the clarified butter cool down before use.