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Thursday, September 8, 2011

Coconut Buns

             This moist coconut buns are one of my best sellers; the aroma from the pandan leaves is unbeatable and the ingredient for the dough is the same as the one I uploaded in my Basic Bread; the only thing missing from that recipe is the ingredient for the glazing.  Do the filling first then after it has cooled completely; refrigerate it to let the filling sort of "set".  I usually like to make the filling 1 - 2 days before I intend to bake the buns then after it has been refrigerated overnite, next day I like to take them out and make them into balls & measure them with a cake measuring tablespoon and then place them in a tupperware; each layer separated with a white clean plastic & then putting them back into the fridge so that when I bake them I have already got one task completed.

          For those who might find it a bit hard to juggle from one recipe to another; I have decided to retype the Basic Bread receipe here for you so that its a complete recipe.

          Ingredients for Coconut filling

          220 gm             Palm Sugar/Gula Melaka, chopped
          125 ml              Water
              2                   *Pandan Leaves, slit & Knot it

          250 ml               Fresh Santan
            1/2 teasp        Salt
            60 gm              Butter
            60 gm              Brown Sugar
            50 ml               *Molasses
              2                    Egg YOLK, beat it in a small bowl
          550 gm              Freshly grated Coconut
              4                   Pandan Leaves, slice thinly

                Method
  1. Combine the chopped Palm Sugar, Water & the knotted Pandan Leaves in a pot.  Bring it to boil over Medium heat, stirring till Palm Sugar dissolves.  Strain this mixture into a large frying pan.
  2. Add the Santan, Salt, Butter, Brown Sugar, *Molasses & stir over LOW heat until Brown Sugar & Molasses dissolves Increase Heat and then bring it to a boil.  Once it has boil REDUCE to *LOW HEAT & let it simmer for 2 minutes.  Then add in the beaten *Egg YOLK & give it a stir.
  3. Add in the grated Coconut & stir till combine.  Stir fry this for 5 minutes on still the low heat until Almost dry but moist & fragrant
  4. Throw in the chopped Pandan leaves; give it a stir & dish out.  Once it has completely cooled, refrigerate it in a tupperware.
  5. Next day use a cake measuring spoon.  Spoon 1 tablespoon of the filling & place in a tupperware & line each layer with a white clean plastic & refrigerate till you need to bake the buns.  [Make the buns as soon as possible, 1 - 2 days, as the aroma and its moistness will be at its peak].
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                Ingredients for the Buns

                500 gm                 High Protein Flour
                  30 gm                 Milk Powder
                  75 gm                 *Castor Sugar
                    6 gm                 fine Salt
                    8 gm                 Dry Instant Yeast
                    5 gm                 Bread Improver
                  55 ml                  Egg
                270 ml                  cold Water
                   60 gm                Butter, soften

          --------------------------------------------------------
                
               For glazing the buns:-

                Beat 1 Egg YOLK + 2 teasp Water + a pinch of Salt = Buns more Aromatic

                                                   OR

                Beat 1 whole Egg + a pinch of Salt = Buns more shinny
 
                                  [for me, it is always the first option :) ]

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              Topping - 2 Pandan leaves, slice thinly & some Desicated Coconut
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               Cut 15 small square of Pandan Leaves to place at the bottom of the buns as this
again increases the aroma of the bun and the aroma is to die for
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                  Method

                   See the method in my Basic Bread.  As soon as you have the Basic Bread and it is elastic, spread some oil on your palms, remove the bread from the mixing bowl & straight away divide it into 16 balls measuring 55 gm each.  Roll them into a ball & keep them Covered with a large plastic sheet or a tea towel & rest for 10 minutes and when you do the shaping; go in order, start from the 1st ball and ending on the last ball.

                 Finale - shaping
  1. Before you proceed on the shaping, take out the filling from the fridge to enable it to thaw slightly.
  2. Line your Baking Tray with Parchment Paper.
  3. Take the 1st ball of dough, [make sure you cover the rest of the 15] roll or flatten it with your palm.
  4. Place a rounded tablespoon of filling in the centre.
  5. Brush the edge of the bun with a little water then close upm make sure you secure the opening well so that the filling do not ooze out.
  6. Lighly flour the surface you are working on.
  7. Then place it on the square Pandan leave & cap the ball of dough in your palm and slowly roll it a couple of times.  Then place it on the lined *Baking Tray & cover the buns with a large plastic or tea towel & let it prove for 30 - 45 minutes or till double its size.
  8. While buns are proving preheat oven at 200 degrees Celcius for 20 minutes.
  9. Once the buns have double in size, egg wash them then sprinkle the sliced Pandan leaves and Desicated Coconut.
  10. Bake in preheated oven at 200 degrees Celcius for 10 minutes THEN REDUCE TEMPERATURE TO 180 degrees Celcius & continue baking for another 5 minutes or till baked.  IF YOU FIND THAT YOUR BUNS ARE TOO BROWN QUICKLY CUT A FOIL & COVER THE MATT SURFACE OF THE FOIL on top of the buns.
  11. To know whether your buns are ready, remove them from the oven, turn it upside down and give it a knock with your fingers and if you hear a hollow sound, your buns are ready.

                Comments

                   Sorry to be long winded esp in the cooking aspect with respect to the heat of the fire.  Cos if you use high heat when you add the egg yolks it may curdle and whenever a bunch of my good friends are at class together, we watch everything like a hawk and I even go one step higher by coming back and transcribing whatever observations I wrote in shorthand to the recipe which I retype to incorporate my observations.  For me especially as whenever I sell my cakes, buns etc, I feel that it is important to keep the taste of my things constant and my name intact and whenever I upload the recipes, I usually also upload my observations as if you want to teach something, you "teach" everything and not hold back anything otherwise it is no point teaching.  That has been my call from the Lord; to share my knowledge and in this way, perhaps, touch the lives of many ppl and the lifes I love to touch most, is our young adults who are juggling to work as well as to look after themselves or if they are married, their family and I know precisely what it feels to juggle all these; I have been there before long time ago and how I wished that I had a fairy Godmother who would have taken me under her wing. God bless you everyone; may baking and cooking bring you and your family untold joy.

               Sorry forgot to add also.  As I normally use a special mould for this bun and dont use a normal baking tray, I dont know whether you need to keep the buns close together or slightly far apart as they will double in size.  So you gals have to try yourself yah and perhaps after you have done you can give me this feed back and comment same here and which I will appreciate.  Thank you.



                      Till my next post, xoxo, Ophelia

1 comment:

Ophelia said...

Jo this is the buns I brought to your place.