Coconut Egg Jam Cream Bun (SSL)

I tweaked the Sweet Milk Bread recipe a little, to bake the recipe into 10 long buns and filled with coconut egg jam or kaya cream. The bun was very delicious when served cold 😋

Video of the kaya cream buns 📹

Yield: 10 long buns

Raw dough weight: 588g

Baking temperature: Preheat oven to 190℃, lower rack, bake at 180℃ for 10 minutes, reduce to 170℃ for 8 minutes, turn off oven and continue to bake for 2 minutes. 

Sweet Stiff Levain SSL (120 ~ 125g)

Ingredients

30g water

13g raw sugar

20~22g natural yeast, 100% hydration

60g superior bread flour/bread flour

- Add water, raw sugar and natural yeast in a small bowl. Stir to mix well.

- Add in the bread flour, and stir in one direction till it is pulled to form a dough.

- Store the sweet stiff levain in a tall container for about 6 hours, or till it triples in size.

Ready to use 😍

Palm Sugar Bread Dough

Ingredients

A.

210g superior bread flour/bread flour

20g superfine wholegrain flour/plain flour

25g raw sugar/fine sugar

1g instant dry yeast

B

120~125g sweet stiff levain from above

C

5g palm sugar granules

10g hot water

100g low fat milk, cold

20g whipping cream

20g beaten egg

25g cold water

D

3g low-sodium salt

E

20g unsalted butter

Egg wash

Some beaten egg as egg wash before baking

Directions

Knead dough into window pane using your preferred method

1. Mix all ingredient A in a big mixing bowl.

2. Add ingredient B into the mixing bowl. Use your fingers to pull the SSL into small pieces.

3. Dissolve palm sugar granules in hot water before adding to the other cold liquids in Ingredient C. Gradually add in Ingredient C, mix in one direction, till the dough pull away from the side of the mixing bowl, and form into a ball. Cover and let the dough rest for about 15 minutes.

4. Use a hand mixer fitted with a pair of dough hooks, and knead the dough till smoother. Add in Ingredient D,

 followed by Ingredient E. Knead the dough till smoother.

Performance about 200 sets of "slapping and folding" till reaching window pane.

5. Shape the dough into a ball and keep it in a plastic bag coated with a thin layer of oil. Tie a loose knot, keep in a second plastic bag, and put in a covered bowl. Store in the fridge to undergo cold fermentation for about 14 to 16 hours, or overnight.

6. Remove the outer plastic bag, invert the dough and let it thaw at room temperature for about 60 to 90 minutes

7. Turn the dough onto a floured worktop, deflate the dough, and divide into 10 portions. Roll each dough into a ball. Cover with a cloth and let them rest for about 15 minutes.

8. Roll flat a dough, and roll up the shaped dough starting from the longer end into cigar shape with the seam side facing down.

9. Arrange the shaped dough over a non-stick baking pan. Spray some mist over, and let the shaped dough proof in a cold oven for about 40 minutes.

10. Remove the proofed dough from the oven. And start to preheat the oven to 190℃ for about 10 minutes. 

Brush some beaten egg over the entire face of the shaped dough.

11. Bake in the middle rack of a preheated oven. Lower the temperature to 180℃ after closing the oven door. Bake at 180℃ for about 10 minutes, lower the temperature to 170℃ and bake for 8 minutes. Turn off the heat and bake for about 2 to 3 minutes.

You may have to observe the colour of the buns to determine the duration of each baking temperature setting. The goal is to achieve a golden hue to the crust.

12. Remove the tray of buns from the oven, and let them cool down a while before serving. 

Coconut Egg Jam Whipped Cream

200g double cream, 45% fat

60g coconut egg jam/low-sugar kaya

Directions

1. Pour double cream and coconut egg jam into a metal mixing bowl. Store both the mixing bowl with the content, and a balloon whisk in the fridge for about 20 minutes.

2. Stir the contents using a cold balloon whisk until the cream has thickened.

3. Transfer the coconut egg jam whipped cream to a piping bag fitted with your preferred nozzle. Keep the cream in the fridge till about to be used.

Assembling the buns

1. Cut a V-shape groove along the center line of the bun.

2. Pipe the cold coconut egg jam whipped cream to fill the groove of the bun.

3. To prevent the whipped cream from being smudged during storage, place back the long strip of bread cut out from the bun, and place it on top of the cream