Coconut Pastry Crust Sweet Pandan Bun 椰香脆皮香兰面包

This pandan bun with coconut pastry crust is a twist of the famous aromatic Mexican Coffee Bun. The former is lighter in terms of fat content. It would not leave behind a wet blotch of oil on paper as compare to the latter. If you like the sweet combination of pandan and coconut, try this recipe in your kitchen :)

Yield : 12 round buns of 8 cm each

Raw dough wright: 514 g

Coconut Pastry Crust

Ingredients

50g unsalted butter, softened

10g coconut cream powder

35g confectioner's sugar

50g beaten egg

1/8 tsp salt

50g top/cake flour

Direction

1. Cream butter till light.

2. Add in the confectioner's sugar and cream till light.

3. Blend in the beaten egg in a few batches. Then add in the salt.

4. Combine coconut cream powder and top flour. Loosen the flour using a hand whisk.

5. Fold the top/cake flour to the cream in a few additions.

6. Transfer the paste into a pipping bag fixed with a 0.5cm round nozzle. 

Keep in the fridge till about 15 to 20 minutes before use.

Pandan bread dough

Ingredients

150g cold fresh milk 

10g pandan leaves

20g cold condensed milk

30g fine sugar 
1/4 tsp salt 

25g beaten egg 

20g cold unsalted butter

225g bread flour 
25g top/cake flour 

3/4 tsp instant dry yeast 

Directions

1. Blend fresh milk with pandan leaves.

2. Stir condensed milk to the pandan milk mixture.

3. Pour pandan milk mixture from (2) into the bread pan.

4. Add in beaten egg (about 1/2 an egg).

5. Add in sugar and salt.

6. Add in cold unsalted butter.

7. Pour in bread flour and cake flour.

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

9. Place the bread pan into the bread machine.

10. Select "8" Dough function and press "start".

When the program stop, allow the dough to stay in the pan for another 15 minutes.

As cold ingredients were used, I prefer to give the dough an extra proofing time.

After 15 minutes.

11. When the dough is ready, transfer it to a floured work top. Flatten the dough with your hand to remove the trapped air.

12. Divide the dough into 12 equal portions, about 43 g each.

13. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and tuck in at the bottom.

14. Coat the dough balls with some flour and roll it into round balls. 

Place onto the non-stick baking pan with good spacing in between doughs.

15. Spray some water and let the dough proof in a closed oven for about 30 to 35 minutes.

16. Remove the dough from the oven. Start to preheat the oven to 200 degree Celsius.

17. Pipe the coconut pastry paste over the top of the pandan bread dough in a close spiral pattern.

18. Bake the doughs at 200 degree for about 18 to 20 minutes in the middle rack, or till the top turns golden brown.

19. Transfer the bread out of the oven and allow to cool down slightly before consuming. This bread is best enjoy warm when the pastry crust is crispy :)