COCONUT BUN

 

200gm high protein flour,sifted

110gm plain flour,sifted

1/8 tsp bread improve

1/8 tsp bread softener

3gm salt

30gm castor sugar

12gm milk powder

7 easy blend yeast

170gm lukewarm water

50gm UHT milk

25gm butter

A small egg,beaten to glaze

1/2 cup desiccated coconut

Black sesame seeds and white sesame sesame seed

 

Filling

 

40gm butter

50gm palm sugar,chopped

50gm soft brown sugar

1/8 tsp salt

60gm fresh milk

150gm fresh grated white coconut

1 pandan leaf,shredded and knotted

 

1. Mix together both types of sifted flours,bread improve and softener,salt,sugar,milk powder and yeast. Combine lukewarm water,milk and butter together and pour into the flour all at once. Mix and knead the dough for 10-12 mints until its smooth and elastic and no longer sticky.

2. Leave dough to rest for 35 mints,covered with a piece of damp tea towel.

3. Divide or weigh down the dough to 50gm each. Use both the palms of your hands to roll the dough into a ball. Use a small rolling pin to roll out the piece of dough. Put a tablespoon of coconut filling. Wrap up to seal the filling completely.

4. Leave the buns aside to rise until doubled in size. Glaze lightly with beaten egg and sprinkle a little desiccated coconut,black and white sesame seeds over the buns.

5. Bake in a preheated 180.c oven for 15 mints or until springy to the touch.

 

To prepare the coconut filling

 

Melt butter,soft brown sugar and the milk in a heavy-based saucepan over a gentle low heat. Add the screwpine leaf. Once the butter is melted and sugar dissolved,add the grated coconut. Stir well to combine and fry until almost dry in texture. Cool the filling and chill in the refrigerator before use