Coconut bread buns椰丝面包*makes 20 buns410g bread flour75g all-purpose plain flour60g caster sugar2tsp instant yeast1/2 tsp fine salt
170g fresh milk150g whipping cream (dairy)35g egg (less than 1 egg, lightly beaten)Coconut filling350g grated coconut4 blades pandan leaves3/4cup waterA pinch of salt90g palm sugar (gula Melaka)Pandan leaves, for wrapping (optional)Method:1. For coconut filling, add gula Melaka, pandan leaves and water, bring to boil over medium heat and cook until sugar dissolved.2. Discard the pandan leaves, add in the grated coconut and salt, stir and cook until dry (do not overcook). Set it aside to cool.3. For the bread. Place all the dry ingredients in the mixing bowl of a stand mixer. Then add in all wet ingredients, using low speed to mix all ingredients together. Increase to medium speed and knead it for about 10-15 minutes.4. Remove the dough from the mixing bowl (the dough is quite tacky, use a scraper to remove dough from mixing bowl). Set aside to allow it to proof for about 45~60 minutes, or until the dough has doubled in size.5. Remove the dough from the bowl and punched out all the excessive air. Equally divide into 20 portions, shape to round ball and set aside to rest for 10mins.6. Flatten the dough and fill it with coconut filling, wrap and seal, then shape to ball. Place buns on a lined baking sheet, seam side down, and let proof for another 30-45mins.7. Wrap each bun with pandan leaf that secured with toothpick. Egg wash the top of the buns. Bake in a preheated oven of 180°C for about 20-25 minutes. Remove the buns from the oven and cool them on a cooling rack. Store in air-tight container at all time.
Recipe by Sonia a.k.a Nasi Lemak Lover