Thank you so much and wish you all the best. Your buns will survive and will still be wonderful! I tried googling but couldn’t find an answer I could understand. Punch dough gently and divide into 11 portions. You’ll learn to recognise when it’s proofed enough, it’ll feel pillowy. But most of all, because this is so easy to make. The weight should roughly fall between 58 to 60 gm each. Combine the yeast, the warm milk and 1 tbsp of the sugar in a mixing bowl. I tried ur recipe using breadmaker using the dough setting however the dough became very sticky and hard to make into shapes. Line a 11 x 14-inch baking tray with baking paper. Personally, I don’t think these coconut buns will last that long. Use a wooden spoon to stir everything together. Everything in this bread is deliciously tied together in flavor. It usually comes down to what is the desired texture and flavour. Do you think I just need to add more flour (or a lot more flour…)? Hi Celia Can I add more sugar to make the bun sweeter? I’ve scaled down the recipe here to yield the typical quantities home bakers are likely to work with. Place 30 g of filling in the centre of each dough, wrap and seal. Can the dough be overproofed? Hi Umairah! Mix in the tangzhong, the remaining sugar, melted butter, egg, salt, and the milk powder. Learn how to make Coconut Filling. For batter in round cake pan, try 170 deg C, for 30 to 35 minutes. Want more bread, you are in a good place! This recipe can be easily doubled, tripled, quadrupled to make large batches for a large picnic party, for instance. Turn the dough on a lightly floured surface and knead. Yay for you, and for me too. Hi Aretha, I use unsalted butter for almost all my baking as I can adjust the salt directly according to preference. You can use this master soft bun dough to wrap just about any sweet or savoury filling that can hold its shape or form at room temperature. One thing you should not skip: Brush runny honey on top of the warm buns after baking. I followed the measurements exactly and no one else seems to have this problem so I don’t quite know what I did wrong. This pork bun filling is inspired by the siopao pork asado I grew up eating in the Philippines. Take care and have a wonderful week ahead! Store extra filling (if any) in air-tight container, and freeze for up to one month. Remove from heat and let cool. For Filling: 6 ounces Fresh Coconut – shredded (about 1/2 coconut or 2 1/2 cups shredded) 2 tablespoons Sugar (Adjust to taste) Pinch of Salt; Other: 8 Standard Cupcake Liners or Parchment Paper cut into 4 inch squares; Method. And you’ll still need the remaining egg for the egg wash, so absolutely no waste!? Sprinkle sesame seeds to your desire. But you can always make these as individual buns, and in any shape you like. Stir in margarine and egg yolk until paste-like consistency. Homemade Butter Cookies – Easy Recipe for Everyday Baking. On a lightly dusted worktop (I use flour as sparingly as possible to avoid drying out the dough further), flip over the ball. Just be sure to space each bun at least 3 to 4 inches apart from each other. Hi Celia! If the dough is still too wet, you can sprinkle a little flour at a time just until it comes together. https://www.mycakeschool.com/recipes/coconut-filling-almond Ingredients: -500g Bread flour. On a lightly dusted worktop, flip over each dough ball so that the smooth side is underneath, and the rough side faces you. That is so awesome to hear, Anera! Then you mix that starter with the rest of the dough ingredients to form a soft, shaggy mass of dough. These flavorful buns are filled with a tasty, milky filling and topped with a buttery sweet topping. I am happy that you like them! Hello Gia! Do not add butter. Be careful not to add too much flour. These include red bean paste, coconut jam (kaya), cranberry cream cheese , egg tuna mayo, curry potato chicken, spiced chilli sardines, and char siu (roast pork). Read More…. Gently tease and stretch the dough until you get a thin, translucent membrane (see photo above). The buns are soft, the filling is like store bought. She loves cilantro, avocado toast, and a real crispy fried chicken. Combine the yeast, the warm milk and 1 tbsp of the sugar in a mixing bowl. I have been super busy these few months, I hope to get back to posting more recipes soon! 4. As I mentioned earlier, adding the salt later is also known as the delayed salt method or autolyse (you can find out more about it here). Hi, Love to make this bread, just have one question. Fill with your favourite sweet and savoury fillings. Do add a pinch of salt for the butter coconut filling (though it’s not stated in the recipe) if you’re using unsalted. However the bread so delicious, soft, moist and filling so tasty of butter, coconut. Though two versions are named similarly they are made differently to each other, the Philippine variant is a sweet bread with a sweetened grated coconut filling served as a dessert or a snack item while the Honduran version coconut meat and milk is integrated with the dough and served with stews. Seal the seams and the ends and tuck them under. This may take 5 - 7 minutes. That’s awesome to hear, congratulations! Spoon about 1/2 -1 tablespoon of filling into the oval dough and spread evenly across the surface. Hello Tam Dang, thank you for your concern. Mix in the tangzhong, the remaining sugar, melted butter, egg, salt, and the milk powder. Make the Bread Dough. Unfortunately, there is no good sub for the milk powder here. Hello Florence dear! are incorporated last until we get a smooth, elastic and perfectly developed dough that’s ready for shaping, filling, proofing, and finally, baking. Allow this to foam up, about 5 minutes. So I would say, if you have corn starch, use that. Required fields are marked *. One sure way of knowing that your bread or bun dough is ready for baking, when you press your index finger gently on the side of the bread/bun near the base, it leaves an indent without springing back. To make runny honey, pour a few teaspoons on a small microwavable saucer and heat for a few seconds at a time. hi celia i have tried your banana cup cakes with very good feedback from friends. Can I substitute it with corn starch. Gently pull the dough from all around the sides, to cover the filling evenly and smooth out the sides. Then gently punch it down and divide it into 11 portions. Chocolate Cake Roll with Chocolate Whipped Cream. Hi ms Celia, I’ve been making Asian style breads with tang Zhong, how does this recipe compare in terms of softness, moisture and shelf life? Meanwhile, start pre-heating oven to 200°C (390°F) . Sprinkle coconut flakes on top. Ma Lai Gao (馬拉糕) – Even Softer, Fluffier & Tastier! In a way that is similar to the aim of the tang zhong method, the custard powder contains modified starch which increases and enhances the ability of the dough to absorb and retain moisture, which helps it stay moist. I tried this coconut bun recipe today, and I must say I am impressed with the result. Take a bowl and add in all the ingredients listed … I'm the gal behind this small space that I think is my little piece of heaven on earth. Try adding a little more flour, just enough until it doesn’t quite stick to your hand. You did such a wonderful job with your buns, they look wonderful!! Let proof for an hour, covered with a tea cloth, or until doubled in size. Thanks a bunch. I’m thrilled that your banana cupcakes were a hit with your friends, congratulations! Do you need to oil the baking paper? Do the ‘Windowpane Test’. I’m super excited to share this master bun dough recipe because it’s the exact one I worked with in my culinary course. Increase speed to medium-high, and continue to knead until the dough cleans the sides of the bowl (pickup stage). I am not sure how that will taste like so I cannot really tell. Flour your hands and the surface as needed to prevent the dough from sticking as you knead. Mix till well combined. Hi Umairah, I’m afraid this recipe is not intended for making the dough in a breadmaker, recipes for breadmaker can be quite different. If this happens, stick the dough back with the rest in the mixer, and knead for another 2 to 3 minutes. Copyright © 2020 Foodelicacy. How are you? Thank you for the precise recipe! Thank you for your kind heart and for looking in on my Mom. Turn into small bowl. Milky Coconut Bun Filling I used this as filling for my 1:2 Ratio Wholemeal Steamed Buns [recipe posting tomorrow]. Enjoy!? An adaptation of the recipes from King Arthur Flour and The Woks of Life. Arrange the assembled dough in a large baking tray that is lined with parchment paper. Form them into balls and use your palms to flatten them into an oval shape. I do a little brush with whipped cream for shining. I’ve used this with my favourite bun fillings. Hello Rhonda! Add the butter and salt. Hope it works out, but not sure how the texture will turn out. Then later in the day, I basked in the deliciousness of these coconut buns, especially in the very tasty filling that clings on the inside of the tasty bread. You could do so, but I would expect the texture to be a bit different. Thank you so much for the feedback, and definitely, streusel topping is like the icing on a cake! With greased hands, gather the dough into a ball. Thanks for sharing! I love them, but can't seem to find directions on how to make my own. Hi Janie, thank you so much for writing in! Take care, and stay safe! I think this shows how incredibly talented you are at this too!???? Once the dough reaches pickup stage, add the salt and butter. God bless. Join me and let's have fun cooking up a storm! So, let’s get through this process together, easy-peasy – I promise! I’ve made these as pull-apart buns. But certainly, margarine will work out well too. I’m so happy to share with you my bread just baked. Every single yum here can easily be created in your own kitchen. So I think you’ll just need to watch the proofing. Note that proofing time may vary, depending on your environment. The dough will be less tacky and can stretch thinly when you take a portion and stretch it with your fingers. Wrap the filling by bringing the edges of the dough towards the centre with your fingertips. If it overproofs, you may have more ‘holes’ in the texture but the softness will not be affected. Welcome to my little space where I enjoy sharing simple, delicious, everyday Asian food recipes, and more! Weigh the dough, and divide by 12 to get the weight of dough for each bun (it should roughly fall between 58 to 60 gm each). Because I’m a home baker at heart and we’re a family of two, so there’s only so much the hubby and I can eat. Sugee Cookies – Makes Melt-in-Your-Mouth Magic! Add the flour and stir everything until the dough comes together in the center of the bowl. Hi Celia, Made this yesterday, delicious thank you. The windowpane test is my indicator and assurance that the dough is ready. Vinegar, when added to a bread recipe in the right proportion, can help dough rise, and improves the overall texture of the bread, making it softer and more ‘springy’, generally speaking?. Add the dry ingredients together in a mixer bowl. I also like that the butter coconut filling was not too sweet, and I added a pinch of salt to the filling for good measure – which worked out very well! Increase mixer speed to medium-high, and continue to knead until the all the loose and dry ingredients are picked up by the rough dough and incorporated. The dough should stretch so thin that the middle is translucent. The dough is from the recipe Japanese Milk Buns, which are tasty and very soft. Sorry, forgot to add, this dough bun is already a sweet bun dough but if you really want to add, not more than 20%. Once the sides of the bowl come clean, and the dough feels smooth and highly elastic, it’s time to stop kneading and do the ‘Windowpane Test’. Just wait and watch the self-cleaning miracle! Hope U still remember me as we have been playing basketball at BSRC court in the early 20ths…love yr baking and cooking and will use yr receipe to bake the lovely buns this weekend. In a large mixing bowl, combine warm milk (105-115F), 1 tbsp of the sugar, and the active dry yeast. To make strips out of the topping, you can either put it in a piping bag and pipe them on top of the buns or if your mixture turns out to be stiffer, roll small portions into strips against a floured surface. For the topping, mix together 1/3 cup cake flour, 3 tablespoons softened butter, and 4 ½ teaspoons caster sugar, and transfer to a piping bag or small zip top bag with a small corner cut off. Scoop 30 gm of filling. Hi Josephine, yes, it would be highly recommended?I’ve included a tip in the recipe instruction how you do this. I hope we’ll have the opportunity to meet up the next time I visit family in Canada. So glad you found me through my blog! -1/2 teaspoon salt. She loves yoga, pastries, reading books and camping during the summer. Sprinkle sesame seeds to your desire. Hi Celia, I made these today and they are delicious. Hi Jenny, thank you so much for writing in! I’m hoping you’ll find this direct method dough an easier and less laborious way to enjoy soft textured buns. I prefer sandwich loaf and will,try to make one. Thank you, Hello! Combine the water and bread flour together in a small saucepan. Have a wonderful week ahead, Janie! Step 5. delayed salt method or autolyse (you can find out more about it here). Hello! Process coconut and sugar in blender or food processor until very fine. Cover with a cloth to prevent the balls from drying. Bread can go stale very quickly, so I like to make just enough for two to three days, tops. Make the tangzhong: In a medium saucepan, whisk together the flour, water, and milk until the flour is dissolved. You can heat them up in the microwave for 10-15 seconds to eat the leftovers. In a clean mixer bowl, combine bread flour, milk … Hi Josephine, thank you! 14.Place it on the oven and bake for 35-40 minutes or till done. 2 tbsp water. Increase mixer speed to medium, and knead until smooth, … I also appreciate the details and options you provided in your recipes. The results for the buns were very similar to the tang zhong method which I use to make whole loaf breads. Here in Asia, corn flour and corn starch are the same. Or it probably doesn’t work with breadmaker? Combine and stir all the ingredients in a medium bowl until a paste is formed. Ingredients for the dough: 400 gram flour 7 gram dried yeast 60 gram sugar 30 gram milk powder ½ tsp salt 1 egg 50 gram soft butter 150-160 ml luke warm water (more or less) Egg wash: 1 egg – beaten. Hi Gina, you can omit custard powder. Thanks in advance! Another way is to grease your hands with some oil. Cover loosely with cling wrap, and let dough ferment for 15 minutes. I left it out for a while after shaping as some times the weather is abit cold. Roll them starting on the long side. Grease the baking tin / pan and preheat the oven to 180C. Sweet and Sour Fish + The Best Sweet and Sour Sauce Recipe! Arrange them on a baking sheet lined with parchment paper and let them rise, covered loosely with a plastic wrap or kitchen towel, for 50 minutes. Was at first unsure bcoz of the only one rise. If the taste is agreeable to you, its fine to use it , I want to make these but because of covid-19 I cant seem to find milk powder. Bake at 200°C (390°F) for 15 to 20 mins, or until buns turn a deep golden brown. Regards, Your email address will not be published. Bake them for 25 minutes or so, until they are lightly golden. Hi Catherine, thank you for writing!? Refrigerate until firm. I love making bread and lately, I find kneading by hand so therapeutic and fulfilling. Flatten with your fingers into a round disc. Hi Celia, I am in the midst of trying this recipe. The results were amazing, my colleagues had nothing but praise for the sponge cakes! Add plain flour, corn flour, milk powder and desiccated coconut. Place 3 to 4 inches apart for individually-shaped buns. 1/2 tsp salt. As I imagine how one of my favourite Sesame Street personalities, Grover, might holler while flailing his arms excitedly in the air, “ENJOY, EVERYBODEEEEEEEE!!!”. And I added a streusel topping, cos who doesn’t like streusel right? Normally, the first rise is enough for soft buns, but some bread loaf recipes may need 2 rises. But sugar feeds yeast so you may find that the dough will rise or proof in a shorter time than specified. The buns are proofed enough if you gently press a finger on its side, and it leaves an indentation. I truly appreciate the compliments and am glad that you find the content helpful and informative. Transfer to a small bowl and set aside to cool. Each week, I have two days allotted for baking and in the morning of the scheduled day, my eyes open with delight as I anticipate the day’s “task” and especially the baked good that’s gonna come out of the oven. Hope this works! I’m having the same problem, checked three stores for milk powder. I’ve only just started baking and even more recent baking yeasted bread and this is the first recipe ive tried with only one rise. She raves about your butter cookies! As the dough rises, you can make the coconut filling, soften it with 30g of butter, add 30g of powdered sugar and whisk it together with the egg, add 25g of light cream, beat it together with 25g of whole egg, and finally add 60g of coconut. Flatten the dough and fill it with coconut filling (30g). Wow!! Heat a pan with ghee, add the cashews and … I’m not sure what could have caused the cake to break up easily when baked in a cake pan, as I have done this without problems. Take care of yourself too, and have a wonderful weekend! She enjoyed them so much! Do the 'Windowpane Test' (read recipe notes below). Hi Elaine, thank you for writing in ? Beat the butter until soft then add the sugar and vanilla extract, now put the cream into an icing tube/bag. Step 2. Thank you for the precise recipe! We knead all the dry and wet ingredients together (except the salt, more on that in a bit), until it forms a rough dough. While kneading the dough for these coconut buns early in the morning, I swear I felt like I am a bread lady in the neighborhood bakery, early at work, in an apron, kneading away in solitude in the dim light of our basement. I’m thrilled you found me too! Shape those portions into balls and flatten each with your palms to form ovals. Combine all topping ingredients in a bowl and stir until smooth. Thanks in advance. So happy to hear the butter coconut buns turned out well, it’s my Mom’s favourite Chinese bun. And I’m sure you will succeed! I definitely agree with the banana spongecakes being a tad sweet, so I’ve adjusted the sugar in the recipe to 200 gm, sort of a middle point between 150 gm that you went with, and 250 gm. Personally, in my own experience using soft bun dough recipes with, and without custard powder, I often find that the buns turn out more moist and tender with custard powder included.? The buns are proofed enough once they feel soft, almost like a down-filled pillow, to the touch. Is it normal? Add in the wet ingredients. Pan de coco which means "coconut bread" in Spanish is a popular bread in the Philippines and Honduras. I’d love to address you by your first name, but the comment shows SYB. Hope this helps! 13.After it doubles brush the top with milk sugar mixture all over for even browning. … First, lightly grease your fingers and palms on both hands with some clean oil. It is a soft sweet bun and with rich buttery coconut filling in it. This is my 5th time trying to be honest haha and it turned out to be soft and fluffy! Hope you’ll keep your stories and feedback coming, I’d really love to hear ALL of it!! If I am succeeding . There’s really no need to bake ahead and freeze, though you could always do so. This process will usually take a few minutes, and is technically known as pickup stage. In culinary school, we were trained to process large batches of dough for commercial production. It’ll feel like baby skin to the touch. Thank you! It is a sticky dough so add enough, bit by bit,just for you to be able to work with it. Repeat the test again. ---This was not a sponsored video--- Read the full recipe: http://yummyeasycooking.blogspot.co.uk/2017/03/super-soft-and-moist-coconut … Flatten into a round disc. Hold the dough between your two thumbs on the top, and your other fingers underneath. Required fields are marked *. I’m curious with the only one rise. Improve dough rise inside a bowl, combine water, yeast, the remaining egg wash so. Do tell me how it worked out if you did such a talented cook and baker herself and! 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