OMG... I almost forgot my fried shredded coconut filling is still sitting in the fridge! So, I quickly prepare the bread dough to make this yummy coconut bun.😉
This was my second time making this coconut buns with this recipe.😊These buns can be stored at room temperature in a covered container for 2-3 days. You can heat them up in the microwave for 10-15 seconds to eat the leftovers or without heat them up( optional). These buns are still very soft on next day.😘
You can use this soft bun dough recipe to wrap just about any sweet or savoury filling that can hold its shape or form at room temperature. The fillings which include red bean paste, kaya, egg tuna mayo, curry potato chicken, char siu and etc. This recipe can be easily doubled, tripled or quadrupled.
👆 Above picture was my second attempt making coconut buns with this recipe.😊
Ingredients:
Bread dough:
250g bread flour面包粉
8g powdered milk奶粉
40g sugar糖
3g salt盐
8g instant dry yeast干酵母
55~60g 1 egg蛋
100g water水
35g butter黄油
Coconut filling椰丝内馅：
Water清水 130ml
Gula melaka椰糖 70g
Caster sugar细白糖 80g（甜度依个人喜好要放多少 ）
Pandan leaves班兰叶3片
Grated coconut白椰丝 300g
Salt盐 1/2 tsp
Coconut Filling making:
1. Dissolve gula melaka, sugar and pandan leaf in water and boil under medium heat. Let the ingredients boil for a while in order for the fragrance of the pandan leaf to infuse into the sauce. Stir regularly.
2. Stir in the grated coconut and salt, mix well.
3. Stirring regularly till the coconut mixture becomes slightly drier.
4. Remove the pandan leaf and transfer the sweetened coconut to a bowl to cool down. Set aside.
椰丝馅料制作：
1.将椰糖，砂糖和香兰叶溶于水，中火煮沸。让配料煮一会儿，以使香兰叶的香味注入酱汁中。定时搅拌。
2.加入椰丝和盐搅拌均匀。
3.定时搅拌直至椰丝混合物变得稍干。
4.取出香兰叶，将甜椰丝馅转移至碗中冷却。搁置一旁。
Bread making:
1. Mix all ingredients with egg and water (except butter)
2. When dough is made, add butter and mix until the dough is smooth.
3. Covered and let proof for one hour or until the dough has doubled in size or triple bigger.
4. Divide into 50g dough each and rest for 10~15mins.
5. Flatten the dough then add in Coconut filling.
6. Put some water on the edges, fold in half and seal it.
7. Covered dough and final proofing about 1 hour to rise.
8. Brush some milk on bread before sending them into oven.
9. Bake in preheated oven at 180C for 12 mins.
10. Cool on cooling rack before storing them.
* Store in an air tight container and it keep fresh for few days at room temperature. The buns will still remain soft after three days...😊
面包制作：
1.将所有成分与鸡蛋和水混合（黄油除外）
2.形成面团时，加入黄油并搅拌直至面团光滑。
3.盖上盖子，放置一小时，直到面团变大一倍或变大三倍。
4.分成50克面团，静置10〜15分钟。
5.压平面团，然后加入椰丝馅。
6.在边缘上抹上水，将其对折并密封。
7.盖好面团，最后醒发大约1小时。
8.在将面包送入烤箱之前，在面包上刷一些牛奶。
9.在180°C的预热烤箱中烘烤12分钟。
10.面包放在架上冷却后才存放进密封的容器中。
*存放在密封的容器中，在室温下可以保持几天新鲜。三天后面包仍然柔软...😊
Enjoy baking!!
This was my second time making this coconut buns with this recipe.😊These buns can be stored at room temperature in a covered container for 2-3 days. You can heat them up in the microwave for 10-15 seconds to eat the leftovers or without heat them up( optional). These buns are still very soft on next day.😘
You can use this soft bun dough recipe to wrap just about any sweet or savoury filling that can hold its shape or form at room temperature. The fillings which include red bean paste, kaya, egg tuna mayo, curry potato chicken, char siu and etc. This recipe can be easily doubled, tripled or quadrupled.
Bread dough:
250g bread flour面包粉
8g powdered milk奶粉
40g sugar糖
3g salt盐
8g instant dry yeast干酵母
55~60g 1 egg蛋
100g water水
35g butter黄油
Coconut filling椰丝内馅：
Water清水 130ml
Gula melaka椰糖 70g
Caster sugar细白糖 80g（甜度依个人喜好要放多少 ）
Pandan leaves班兰叶3片
Grated coconut白椰丝 300g
Salt盐 1/2 tsp
Coconut Filling making:
1. Dissolve gula melaka, sugar and pandan leaf in water and boil under medium heat. Let the ingredients boil for a while in order for the fragrance of the pandan leaf to infuse into the sauce. Stir regularly.
2. Stir in the grated coconut and salt, mix well.
3. Stirring regularly till the coconut mixture becomes slightly drier.
4. Remove the pandan leaf and transfer the sweetened coconut to a bowl to cool down. Set aside.
椰丝馅料制作：
1.将椰糖，砂糖和香兰叶溶于水，中火煮沸。让配料煮一会儿，以使香兰叶的香味注入酱汁中。定时搅拌。
2.加入椰丝和盐搅拌均匀。
3.定时搅拌直至椰丝混合物变得稍干。
4.取出香兰叶，将甜椰丝馅转移至碗中冷却。搁置一旁。
1. Mix all ingredients with egg and water (except butter)
2. When dough is made, add butter and mix until the dough is smooth.
3. Covered and let proof for one hour or until the dough has doubled in size or triple bigger.
4. Divide into 50g dough each and rest for 10~15mins.
5. Flatten the dough then add in Coconut filling.
6. Put some water on the edges, fold in half and seal it.
7. Covered dough and final proofing about 1 hour to rise.
8. Brush some milk on bread before sending them into oven.
9. Bake in preheated oven at 180C for 12 mins.
10. Cool on cooling rack before storing them.
* Store in an air tight container and it keep fresh for few days at room temperature. The buns will still remain soft after three days...😊
面包制作：
1.将所有成分与鸡蛋和水混合（黄油除外）
2.形成面团时，加入黄油并搅拌直至面团光滑。
3.盖上盖子，放置一小时，直到面团变大一倍或变大三倍。
4.分成50克面团，静置10〜15分钟。
5.压平面团，然后加入椰丝馅。
6.在边缘上抹上水，将其对折并密封。
7.盖好面团，最后醒发大约1小时。
8.在将面包送入烤箱之前，在面包上刷一些牛奶。
9.在180°C的预热烤箱中烘烤12分钟。
10.面包放在架上冷却后才存放进密封的容器中。
*存放在密封的容器中，在室温下可以保持几天新鲜。三天后面包仍然柔软...😊
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