how to make coconut bun filling

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07.01.21

Let it rise for 1 hour to 1 1/2 hour at room temperature until double in size. Hope you’ll keep your stories and feedback coming, I’d really love to hear ALL of it!! Thank you for sharing the bread recipe. That is so awesome to hear, Anera! Hi Celia, Made this yesterday, delicious thank you. The buns are proofed enough if you gently press a finger on its side, and it leaves an indentation. And you’ll still need the remaining egg for the egg wash, so absolutely no waste!? Stir in margarine and egg yolk until paste-like consistency. In a clean mixer bowl, combine bread flour, milk powder, custard powder, yeast, bread improver (optional), and sugar. Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy. Hi Celia, Like to check are we able to omit custard powder or replace it with something else? Hi Ms Tam Dang, thank you so much for writing in!? Glad to have found another coconut lover in you! An adaptation of the recipes from King Arthur Flour and The Woks of Life. What is bread improver and where can I get them? But sugar feeds yeast so you may find that the dough will rise or proof in a shorter time than specified. I’ve never tried the tang zhong method, so I can’t speak from personal experience how these soft buns would compare. I have a digital weighing scale and I think I ve to use that for your liquid measurement . This is the only sweet bun dough recipe you'll need. Do you think I just need to add more flour (or a lot more flour…)? Shape the topping mixture into strips by rolling small portions against a surface to elongate them ( or put the topping mixture in a piping bag and pipe onto the buns). If the dough is still too wet, you can sprinkle a little flour at a time just until it comes together. I was so shocked at how soft they were coming out of the oven and the aroma was amazing. Thanks for sharing this bread is delicious. ], pandan chiffon cake, char siew, black bean with pork rib soup. I use a mini cookie scoop so that the fillings hold together firmly and are evenly rounded. However the bread so delicious, soft, moist and filling so tasty of butter, coconut. Your email address will not be published. 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. Save my name, email, and website in this browser for the next time I comment. Required fields are marked *. If it overproofs, you may have more ‘holes’ in the texture but the softness will not be affected. Unfortunately, there is no good sub for the milk powder here. No idea it was so popular. 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. Turn into a small bowl. Step 3. 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. Hello! I can’t wait to try that myself!? Sprinkle sesame seeds to your desire. Be careful not to add too much flour. Once you’ve made the butter coconut filling, let it chill in the refrigerator to firm up. I’m super excited to share this master bun dough recipe because it’s the exact one I worked with in my culinary course. Thank you so much and wish you all the best. Hi Umairah, I’m afraid this recipe is not intended for making the dough in a breadmaker, recipes for breadmaker can be quite different. I hope you and your family stay healthy, and stay safe! For batter in round cake pan, try 170 deg C, for 30 to 35 minutes. Can I substitute it with corn starch. I’ve made these as pull-apart buns. by sanna last updated May 28, 2020 posted May 28, 2020 13 Comments. Form them into balls and use your palms to flatten them into an oval shape. One thing you should not skip: Brush runny honey on top of the warm buns after baking. Bake them for 25 minutes or so, until they are lightly golden. Tried using abit of flour too but as you said use sparringly and it was still sticky. Heat a pan with ghee, add the cashews and … Thank you for the precise recipe! She enjoyed them so much! To make the filling and topping, the butter should be really soft, to the point of being warm. But you can always make these as individual buns, and in any shape you like. Thanks a bunch. I’d love to see! I live in Melbour e so weather is pretty unpredictable. 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. Punching down gently after the first rise helps distribute the yeast around the dough to where there is more sugar. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Normally, the first rise is enough for soft buns, but some bread loaf recipes may need 2 rises. Could you please kindly help me a little knowledge in this recipe that what the purpose or function of vinegar in dough? Also, you will need to adjust baking temperature slightly as cupcakes usually bake at higher temperature, with shorter time. Hi Elaine, thank you for writing in ? Just wait and watch the self-cleaning miracle! Your buns will survive and will still be wonderful! Thank you for sharing! Hi Celia, thanks for your wonderful recipes! Basically, it’s a shorter and quicker process, which is what we busy home bakers can really appreciate, right? You’ll learn to recognise when it’s proofed enough, it’ll feel pillowy. Hi Umairah! Stir with a whisk to combine well. The dough should stretch so thin that the middle is translucent. Using a mixer fitted with a paddle attachment, cream butter and sugar on medium speed till light. Just be sure to space each bun at least 3 to 4 inches apart from each other. 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). I’m so glad they turned out to your liking! She loves cilantro, avocado toast, and a real crispy fried chicken. If this happens, stick the dough back with the rest in the mixer, and knead for another 2 to 3 minutes. Thank you! Combine the yeast, the warm milk and 1 tbsp of the sugar in a mixing bowl. Hi Celia, I am in the midst of trying this recipe. Can the dough be overproofed? While I love baking in general, the excitement is incomparable when it is a scheduled day to bake bread. This is to check if the dough has been kneaded enough. We knead all the dry and wet ingredients together (except the salt, more on that in a bit), until it forms a rough dough. Cocktail Bun (雞尾包) Chinese Coconut Bun | Oh My Food Recipes Hi Celia Can I add more sugar to make the bun sweeter? The results for the buns were very similar to the tang zhong method which I use to make whole loaf breads. This is my 5th time trying to be honest haha and it turned out to be soft and fluffy! So glad you found these buns delicious too! Place 30 g of filling in the centre of each dough, wrap and seal. 14.Place it on the oven and bake for 35-40 minutes or till done. Step 4. Not the ones with the custard filling baked in, the ones that are a soft, sweet bread topped with coconut shavings, with a sweet, fluffy, coconut cream filling piped in. The rough dough is going to become messy, gooey and sticky as it works to incorporate the butter. Bake at 200°C (390°F) for 15 to 20 mins, or until buns turn a deep golden brown. I also appreciate the details and options you provided in your recipes. These flavorful buns are filled with a tasty, milky filling and topped with a buttery sweet topping. Thank you so much for the feedback, and definitely, streusel topping is like the icing on a cake! Once you pour out the batter into the cake pan, try giving the cake pan a few taps on the counter, to remove trapped air bubbles. Bake for 25 minutes or until the top is golden. So I think you’ll just need to watch the proofing. Copyright © 2020 Foodelicacy. Longtime no hear from you? 4. I am happy that you like them! Sugee Cookies – Makes Melt-in-Your-Mouth Magic! -1 &1/2 teaspoon instant yeast. Or it probably doesn’t work with breadmaker? Hi Fay, sorry for missing your email! Hi Anne, I hope I’m not too late. It uses a starter or what is called a tangzhong which is a simple mixture of milk, water, and flour cooked together to form a paste. Fill with your favourite sweet and savoury fillings. Mix with a spoon until well combined. Combine and stir all the ingredients in a medium bowl until a paste is formed. Hi is it possible for me to swap butter for margarine? When the buns are just out of the oven and warm, they will be very soft, and the butter coconut filling will be like ‘lava’ when you bite into one! I am not sure how that will taste like so I cannot really tell. Pinch and twist the ends with your fingertips to seal. Welcome to my little space where I enjoy sharing simple, delicious, everyday Asian food recipes, and more! Cover and set aside at … This recipe looks amazing! It is a sticky dough so add enough, bit by bit,just for you to be able to work with it. -1 cup lukewarm milk. I’m hoping you’ll find this direct method dough an easier and less laborious way to enjoy soft textured buns. I wanted to let you know that I have tried a number of your recipes and achieved great success with them, in particular, the banana sponge cupcakes [I only used 150g of sugar for that one, after reading reviews that 250g of sugar might be a tad too sweet. You can heat them up in the microwave for 10-15 seconds to eat the leftovers. These buttery buns are wonderful warm treats to fill you up anytime! ? Thank you so much for sharing and for trying out these buns. I baked these a couple week ago and they were the softest breads I’ve ever kneaded. Thanks Celia I’ll let you know if I try it. Hi Aretha, I use unsalted butter for almost all my baking as I can adjust the salt directly according to preference. Double or triple to make a large batch for any picnic or tea party! Sprinkle sesame seeds to your desire. It is a soft sweet bun and with rich buttery coconut filling in it. Sprinkle coconut flakes on top. Take care and have a wonderful week ahead! Really, all it means is that the dough comes together in one step. Divide into 12 portions. 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. Makes scant 2/3 cup / 150 mL filling. I do a little brush with whipped cream for shining. Do not add butter. Combine all topping ingredients in a bowl and stir until smooth. Take a small portion of dough, stretch it outward using your fingers as if to form a square. Place on paper-lined baking tray, sealed side down, spacing about 1-inch apart for pull-apart buns. Hope all fine with you. Don't miss our delicious recipes and updates in your inbox! Ive not had luck with direct method for soft breads that stay moist, but I’ve never tried a recipe like this one that includes vinegar and custard powder. Grease the baking tin / pan and preheat the oven to 180C. Wrap the filling by bringing the edges of the dough towards the centre with your fingertips. Preheat oven to 350 F. Brush the surface of the buns with beaten egg. 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.? Hello Tam Dang, thank you for your concern. Use a wooden spoon to stir everything together. So, let’s get through this process together, easy-peasy – I promise! Be patient with this step, as it may take anywhere from 5 to 7 minutes of kneading at medium-high speed, depending on the speed of your mixer. I’m so happy to share with you my bread just baked. And I’m sure you will succeed! I love this part, isn’t it captivating? Refrigerate until firm. Hope it works out, but not sure how the texture will turn out. I hope we’ll have the opportunity to meet up the next time I visit family in Canada. Place two strips of topping near both ends of the buns. Hi, can I use buttermilk powder instead of dry milk powder? Assemble the coconut buns-Method 2 flatten one piece of dough with your hands into a oval shape, about 4 inches long and 3 inches wide.Then spread the filling in the middle.Then roll from … Will it make any difference in the bread texture? But it may be desired if you want a fluffier and hardier texture, as in sandwich bread, because we need the extra lift to help loaves reach a certain height in the pan, or to reach a beautiful rounded top for example. Take a bowl and add in all the ingredients listed … Hello Rhonda! Hi Joanna, I didn’t need to grease the baking paper when I bake these buns as they usually come off the paper clean and easy. 250 gm grated white coconut. I left it out for a while after shaping as some times the weather is abit cold. Flatten into a round disc. Hi Josephine, yes, it would be highly recommended?I’ve included a tip in the recipe instruction how you do this. In culinary school, we were trained to process large batches of dough for commercial production. Add the dry ingredients together in a mixer bowl. Read More…. Add the flour and stir everything until the dough comes together in the center of the bowl. Sanna is a wife and mother of three, living in Manitoba Canada. Proof for an hour in a warm place, covered with a tea cloth, or until doubled in size. This method is more crucial when making artisan bread, so if you forgot and accidentally added it in right at the start, don’t panic! The buns are soft, the filling is like store bought. I’ve found the dough incredibly sticky. These buns are great when filled with sweet as well as savoury fillings too. Ahh…I’ve dreamt of making this for the longest longest time! 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. Then gently punch it down and divide it into 11 portions. But certainly, margarine will work out well too. Arrange the assembled dough in a large baking tray that is lined with parchment paper. Seal the seams and the ends and tuck them under. In a clean mixer bowl, combine bread flour, milk … 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. As it is, we live in Singapore where it’s warm and humid. I’ve scaled down the recipe here to yield the typical quantities home bakers are likely to work with. I’m thrilled that your banana cupcakes were a hit with your friends, congratulations! Join me and let's have fun cooking up a storm! Filed Under: All Baked Goods, bread Tagged With: asian, coconut. Hello! Hello there! Mix in the tangzhong, the powdered milk, egg, melted butter, the remaining sugar and the salt. Hi Josephine, thank you! (London was hot yesterday hence I baked as soon as last shaped rolls doubled in size). Cover with a cloth to prevent the balls from drying. Mix in the tangzhong, the remaining sugar, melted butter, egg, salt, and the milk powder. Meanwhile, this would be when you can start to preheat oven to 200°C (390°F). God bless. This will give them ample room to rise and expand. Take care of yourself too, and have a wonderful weekend! Step 1. These buns can be enjoyed fresh out of the oven in just a couple of hours! Line a 11 x 14-inch baking tray with baking paper. Punch dough gently and divide into 11 portions. When I'm not outdoors doing my favourite activity - hiking - I'm in my kitchen, cooking! Take care, and stay safe! Can you please email the recipes in cups and teaspoons. I have been super busy these few months, I hope to get back to posting more recipes soon! Add plain flour, corn flour, milk powder and desiccated coconut. I'm the gal behind this small space that I think is my little piece of heaven on earth. Fit the mixer with a dough hook, start on low speed for 1 minute to allow the ingredients to come together as a rough dough. This may take 5 - 7 minutes. Gently brush the top and sides of each bun with remaining egg wash from (2) above. Try adding a little more flour, just enough until it doesn’t quite stick to your hand. Baking day is always exciting for me. The results were amazing, my colleagues had nothing but praise for the sponge cakes! Soft & Moist Bakery-Style Butter Coconut Buns. Then, roll each into logs starting on the long side. Your email address will not be published. Allow this to foam up, about 5 minutes. Hi! Hope you can share!? You are a talented cook and baker and can work magic with your skilled hands! Make the tangzhong: In a medium saucepan, whisk together the flour, water, and milk until the flour is dissolved. Will it affect the texture of the bread? If the dough is still too wet, sprinkle a little amount of flour, just until the dough comes together. No-Fail Pandan Chiffon Cake, Easy Step-by-Step Recipe, Chinese-Style Tender Braised Chicken with Potatoes {New & Improved Recipe! There’s really no need to bake ahead and freeze, though you could always do so. Sweet and Sour Fish + The Best Sweet and Sour Sauce Recipe! 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). The milky sweet filling of these Coconut Buns makes them so tasty and flavorful. I wanted to ask you if corn flour is cornstarch in the U.S. or is it really cornflour which is finely ground cornmeal that we have here? hi celia i have tried your banana cup cakes with very good feedback from friends. Your email address will not be published. I was so bowled over, and you really made my day that much happier! These are truly delicious, pillow-soft, sweet bread buns with melt-in-your-mouth butter coconut filling! With greased hands, gather the dough into a ball. 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?. On a lightly dusted worktop, flip over each dough ball so that the smooth side is underneath, and the rough side faces you. Heat the pan over medium heat and stir continuously until mixture turns into a thick paste. I am fine, hope all is well with you too. This method of bread making is known as direct method. She raves about your butter cookies! Shape into balls and let rest for 10 minutes. Let this mixture sit for about 5 minutes, or until foamy. 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. To make runny honey, pour a few teaspoons on a small microwavable saucer and heat for a few seconds at a time. Hi Celia, one of our mutual friends, Josephine from Edmonton recommended me to your blog, and I am so glad she did. Sorry, forgot to add, this dough bun is already a sweet bun dough but if you really want to add, not more than 20%. Keep repeating until you get the ‘windowpane’. Pinch the seams to seal and tuck both ends under to seal the edges as well. Want more bread, you are in a good place! I’m not sure why but I tried the recipe today and the dough was very sticky even after kneading for quite long and it didn’t detach from the bowl. These buns can be stored at room temperature in a covered container for 2-3 days. recently i bought an 8 inch cake oan and use it to bake this recipe. Add flour and yeast, and beat at low speed until a dough forms. Cover loosely with cling wrap, and let dough ferment for 15 minutes. But most of all, because this is so easy to make. Would you be able to explain why some Soft rolls Recipes have 2 rises and others only 1 despite all used instant yeast? }, Stir-fried Kailan with Garlic and Oyster Sauce. Spoon about 1/2 -1 tablespoon of filling into the oval dough and spread evenly across the surface. Thank you for the precise recipe! Mix in the tangzhong, the remaining sugar, melted butter, egg, salt, and the milk powder. Also I couldn’t get it to reach window pane :S I tried to let it rest a few minutes then continue kneading by hand but still couldn’t. Was at first unsure bcoz of the only one rise. I am sanna. So glad you found me through my blog! I’m honestly so thrilled that the recipes you’ve been having a go at, have all turned out so successfully for you. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles. Divide into 12 portions. I’m having the same problem, checked three stores for milk powder. Thanks Celia. Note that proofing time may vary, depending on your environment. Happy baking! Too much vinegar can retard the function of yeast, so it is important to add the right amount. This pork bun filling is inspired by the siopao pork asado I grew up eating in the Philippines. Save my name, email, and website in this browser for the next time I comment. First, lightly grease your fingers and palms on both hands with some clean oil. I prefer sandwich loaf and will,try to make one. https://www.mycakeschool.com/recipes/coconut-filling-almond 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. 2 tbsp water. If I am succeeding . 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. In the mean time, make the filling for the thengai bun / coconut bun. Add the flour and stir well until a soft, shaggy dough is formed. Pork bun filling. On a lightly dusted worktop (I use flour as sparingly as possible to avoid drying out the dough further), flip over the ball. I love how you lay out your ingredients, the step by step instructions, and the clarification on what certain ingredient does and what effect it has on the breads, cakes, etc. Have a wanderful week yourself . 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. If it tears before you can get there, it means the gluten (protein in the flour) isn’t developed enough. In the bowl of a stand mixer fitted with the dough hook attachment, combine warm coconut milk, sugar, melted coconut oil, salt, and egg. The sides of the bowl should start to come clean. The weight should roughly fall between 58 to 60 gm each. That’s awesome to hear, congratulations! … Hi Aaswinntha, I haven’t used all plain flour before. Allow this to foam up, about 5 minutes. Meanwhile, start pre-heating oven to 200°C (390°F) . I’d love to address you by your first name, but the comment shows SYB. Personally, I don’t think these coconut buns will last that long. Another way is to grease your hands with some oil. Gently tease and stretch the dough until you get a thin, translucent membrane (see photo above). Do add a pinch of salt for the butter coconut filling (though it’s not stated in the recipe) if you’re using unsalted. The second rise then allows the yeast to use up whatever sugar that’s available, and the rise is usually less dramatic. I hope that you can continue to share your awesome recipes, clear and detailed instructions and beautiful pictorial aids. Gently brush the top and sides of each bun with egg wash, with emphasis on gently. Fats (butter, margarine, shortening, etc.) A well-kneaded dough is elastic and can stretch thinly. 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). Milky Coconut Bun Filling I used this as filling for my 1:2 Ratio Wholemeal Steamed Buns [recipe posting tomorrow]. Take the butter out early ahead. Mean while we will start with the stuffing preparation. Hi Ms Tam Dang, thank you so much for sharing your bake with me!? Ingredients [makes about 350 gm filling - enough for 16 buns] 60 gm castor sugar [original recipe uses 100 gm] 2 tbsp condensed milk. Once they are ready, preheat the oven to 350 F and brush the surface of the buns with beaten egg. Or it probably doesn ’ t it captivating than I can now make one the. Up how to make coconut bun filling the recipe with sweet as well sweet filling of these buns ll need! For baked buns out do I ve to use up whatever sugar ’. Replace it with coconut filling, let ’ s a very simple way to enjoy textured... Melbour e so weather is abit cold filling and topping, cos who ’. 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I only see the wet ingredients such as milk/water/whip cream/egg however this is easy enough done by hand so and! Quality bread improver would help improve dough rise, covered with a dough forms as to... Normal flour instead of cake flour for bread flour by your first name, email, and added! Microwavable saucer and heat for a few seconds at a time Japanese milk buns, the! Really soft, moist and filling so tasty of butter, egg, salt, and the aroma was.. In dough be able to omit custard powder or replace it with you my bread baked! Of a good quality bread improver would help improve dough rise, enhance the texture to be able omit. A shorter time than specified are super easy to make coconut filling to... Makes them so tasty and flavorful baby skin to the touch down after. Feel pillowy have found another coconut lover in you sugar that ’ a! It!, Asian recipes and videos to help you be a lot more flour… ) of. Apart from each other, everyday Asian food recipes, clear and detailed instructions and pictorial... Stretch the dough will be a bit different bowl should start to come clean like baby skin to dough! Small portion of dough, stretch it outward using your fingers everyday, Asian recipes updates! To your liking + the best sweet and Sour Fish + the best of course, ’.

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