Coconut Sourdough Buns 酸种椰丝面包

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Make coconut bread on a whim. Recently, I have been making sourdough bread .Today, I decided to make bread with filling! However, naturally yeast ( sourdough starter) are used to make this bread too!😉

I used the oven temperature a bit too high temperature(200°C) to bake this bread, so the bread was a bit dried and overly brown in colour. So, if you are intended to bake this bread, please adjust the oven temperature and timing according to your oven.

This bun is huge in size if compared to my previous baked...😁

心血来潮做椰丝面包。陆续做了几次的酸种面包，这次来做有馅料的面包吧！不过，还是用自然发酵种来制作面包。😊

我用的烤箱温度太高（200°C）来烤面包，所以面包有点干，颜色过分棕色。 因此，如果您打算烤这面包，请根据您的烤箱调整烤箱温度和时间。

这个面包的体积比较大，如果与我之前所做的面包相比！哈哈。。。😆











👆Freshly baked coconut bread新鲜出炉的椰丝面包


Coconut Sourdough Buns 酸种椰丝面包

Levain :

50g starter + 50g flour + 50g water 

~~Use at peak.


Ingredients：（to make 9 rolls）

Bread flour 180g

Whole wheat flour 50g

All Purpose flour 30g

Milk 110g

Egg 1 pc

Sourdough starter(Levain) 150g

Sugar 25g 

Salt 5g 

Butter 25g

Sweet Coconut Filling( I used leftover filling from my last baking)


食材：（做9粒）

面包粉180g

全麦面粉50克

通用面粉30克

牛奶110g

鸡蛋1个

酸酵母（Levain）150克

糖25g

盐5克

黄油25克

甜椰子馅（我使用上次烘烤时剩余的馅料）


Method:

  • First build the sweet levain and leave it to rise to peak.
  • Add the levain to all the ingredients (except butter) and knead until it comes together in a ball.
  • Add the butter slowly and continue kneading the dough until it is smooth, shiny and elastic.
  • Proof the dough untill double in size( it takes about 4 hours).
  • Divide the dough into 9 equal portions(70g each), round it and rest for 10mins.
  • Shape the dough into your desired shape. Flatten the dough and place in coconut filling. Place the dough seam side down in a square pan(10''x10' pan). Cover with cling wrap and proof until the dough is double in size or fills 80% -90% of the pan (about 60 mins to 90 mins). 
  • Brush some milk onto dough and sprinkle some coconut flakes on top.
  • Bake the bread in the preheated oven at 190°C for 20 minutes.

面包制作：

  • 将所有成分混合（黄油除外）并搅拌成团。
  • 形成面团时，加入黄油并搅拌直至面团光滑。
  • 盖上盖子，放置大约4个小时，直到面团变大一倍。
  • 分成9个约70克面团，静置10〜15分钟。
  • 压平面团，然后加入椰丝馅。
  • 把包了馅的面团放入烤盘里（10"x10"）。
  • 盖好面团，最后醒发大约60分钟至90分钟。
  • 在将面包送入烤箱之前，在面包上刷一些牛奶并撒上干椰丝。
  • 在190°C的预热烤箱中烘烤20分钟。

Happy Baking! 

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