Fall season in my city mean we will have a lot of rain to comes ; what I like when rain comes is turn on the oven, bake something for everybody when their come home. It wasn't easy to make a perfect bread while the weather not so cooperative. But making bread with water roux method or some call Tangzhong dough you will never feel the same, the result was so awesome. And for filling,I chose coconut filling ! what a surprise everybody loves it.
Coconut buns
Recipe : Thanks to Sonia from nasilemaklover.blogspot.com
Coconut Filling
430g fresh grated coconut
50g of palm sugar (gula jawa) – cut into chunks
130g coarse white sugar
75ml water
2 tsp of cornstarch + 2 tsp water
1. Cook the palm sugar, white sugar and water until sugar dissolved.
2. Add in the grated coconut, stir and cook until almost dry, then add in the cornstarch mixture and stir until the mixture thickens. Set it aside to cool.
Tangzhong dough
45g bread flour
225ml water
Whisk the bread flour and the water together in a heat proof saucepan. Heat the mixture at low heat till it thickens and ribbons stage.
Main Dough
1 Tangzhong dough
400g bread flour
100g all purpose flour
1 large egg
80g caster sugar
2tsp instant active yeast + 2tbsp lukewarm water
60ml fresh milk
60g unsalted butter, room temperature
Method
1. Knead everything together except for the butter. Knead till the dough is no sticky. Add in the butter and continue to knead till it passes the window test. Takes about 15 to 20 minutes on stand mixer.
2. Let the dough proof covered for 1.5hrs or till double in volume. Punch out the air and let divide into 20 equal portions (50g each). Roll round and let rest for 10 minutes before shaping.
3. Grease the baking tin / pan and preheat the oven to 180C.
4. Flatten the dough and fill it with coconut filling (30g). Place all finished buns on a greased baking sheet, and let rise for 30mins.
5. Brush the top with egg wash and sprinkle some grated coconut on it. Then bake in the oven for 25-30mins or until golden brown.
6. Once baked, remove from oven and remove from the pan and let cool completely
Coconut buns
Recipe : Thanks to Sonia from nasilemaklover.blogspot.com
Coconut Filling
430g fresh grated coconut
50g of palm sugar (gula jawa) – cut into chunks
130g coarse white sugar
75ml water
2 tsp of cornstarch + 2 tsp water
1. Cook the palm sugar, white sugar and water until sugar dissolved.
2. Add in the grated coconut, stir and cook until almost dry, then add in the cornstarch mixture and stir until the mixture thickens. Set it aside to cool.
Tangzhong dough
45g bread flour
225ml water
Whisk the bread flour and the water together in a heat proof saucepan. Heat the mixture at low heat till it thickens and ribbons stage.
Main Dough
1 Tangzhong dough
400g bread flour
100g all purpose flour
1 large egg
80g caster sugar
2tsp instant active yeast + 2tbsp lukewarm water
60ml fresh milk
60g unsalted butter, room temperature
Method
1. Knead everything together except for the butter. Knead till the dough is no sticky. Add in the butter and continue to knead till it passes the window test. Takes about 15 to 20 minutes on stand mixer.
2. Let the dough proof covered for 1.5hrs or till double in volume. Punch out the air and let divide into 20 equal portions (50g each). Roll round and let rest for 10 minutes before shaping.
3. Grease the baking tin / pan and preheat the oven to 180C.
4. Flatten the dough and fill it with coconut filling (30g). Place all finished buns on a greased baking sheet, and let rise for 30mins.
5. Brush the top with egg wash and sprinkle some grated coconut on it. Then bake in the oven for 25-30mins or until golden brown.
6. Once baked, remove from oven and remove from the pan and let cool completely
2 comments:
Hmmm yum! I bookmark this recipe. Thank you :)
fotonya enak banget suasananya, bikin ikutan nongkrong ngupi dan ngeteh :) noted the recipe, cihuy..!
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