Tuesday 15 March 2016

Natural Yeast Pani Popo (coconut milk glazed bun)

Pani Popo, or sweet coconut glaze bun, is a dinner roll originated from Samoa Island. The plain milk dough is bathed and baked in sweetened coconut milk soup, and served warm like pudding. 

After three attempts, I finally settled for a drier version - cutting down the coconut milk quantity by about 80%. At the end of the baking, the soft buns will be surrounded by streaks of pudding-like sweet coconut cream. 

Yield : 9 buns in a 20 cm square pan
Bread weight: 452g
Raw dough weight: 441g

Natural Yeast (100% hydration)
Day Temperature: 30 degree Celsius 
60g natural yeast poolish dough
10g cool boiled water
10g unbleached bread flour

Click the link for the method of cultivating natural yeast:

Natural yeast 1 1/2 hour after feeding

Bread dough
110g cold whole milk 冷全脂牛奶 
20g condensed milk 炼乳
20g 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

Coconut Milk Glaze
10g fine sugar
40g coconut milk
Pinch of salt

For non-natural yeast version, substitute cold fresh milk by 125g; and bread flour by 180g. The rest of the ingredients remain unchanged.

1. Grease a 20cm square pan with butter and lined with parchment paper. Set aside.
The parchment paper is to help you lift the bread out of the pan after baking.

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.

Add in the natural yeast.

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

30 minutes later

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 49g each.

12. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom.

13. Coat the dough ball with some flour and roll it within your hand into a round ball. Place into the prepared baking pan.

14. Spray some water and let the dough proof in a warm oven for about 30 minutes, or when the dough balls  touching each other.

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

16. While preheating the oven, prepare the glazing coconut milk mixture by mixing all the three ingredients together.

17. Brush the dough with the glazing coconut milk, then pour the remaining glazing coconut milk over the dough, just before sendings into the oven.

17. Bake in 200 degree Celsius for 8 minutes, then lower the temperature to 180 degree Celsius and bake for another 18 to 20 minutes, or till the glazing coconut milk has been absorbed by the dough.

Reduce temperature to 180 degree Celsius and bake for another 18 to 20  minutes.

End of baking :)

18. Transfer the bread out of the oven and allow to cool on a cooling rack for about 5 minutes before lifting the bread  out of the baking pan to cool further on a cooling rack. 
Enjoy ^^

Recipe modified from 
with appreciation :)

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