|Coconut fan bun with pandan leaf belt|
Whenever I visit Jade Cakery, I will undoubtedly zero in to the tray that sells this twin coconut rolled bun that sends hubby into a gastronomic high. So what other way to make his day than bake a coconut bun variant?
This is a slimmer version of the Jade bun with the fragrance of a pandan leaf 'belt' for oomph. Judging from the delight on both hubby and daughter, I think this bun is destined for greatness in the annals of the family's recipe book.
Verdict : The bun yields soft, fluffy strands that egg, butter always gives to bread. The coconut filling shares the limelight with the bun and caramelized edges provide textural delight to the palate.
A little tip : As the recipe calls for many short intervals of waiting while the dough 'rests', I enjoyed my baking experience by running the latest Korean drama to meaningfully while away my time :-)
|Buns with slimming belts ?|
Makes 6 fan buns.
Coconut filling :
100g desiccated or freshly grated coconut
100g caster sugar
( evaporated milk to moisten, if needed )
To make the filling, mix all the above ingredients well. To achieve the correct consistency, pinch the mixture and if it holds, you are on the way to a great bun.
Add 1 teaspoon of milk at a time if the coconut mixture is too dry and disintegrates.
Chill until ready to use.
250g high protein flour or bread flour
40g castor sugar
1/2 t salt
7g instant yeast
1 t condensed milk
1 small egg
6 thin strips of pandan leaves for bundling buns ( if the leaves are thick and rigid, microwave for 30 seconds and cool. This makes it more pliable for tying )
In a mixing bowl, combine all the dry ingredients, butter and shortening.
In a separate container, dissolve milk in water. Lightly beat egg and combine with the water.
Introduce the liquid into the bowl of dry mixture. Knead for 9-10 minutes.
Rest the dough for 20 minutes, covered.
On a floured work top, stretch the dough and fold into thirds, bringing both ends of the dough towards the middle, as like a letter. It will look like an oblong.
Rest folded dough for 15 minutes
Repeat the stretch and fold one more time. Rest 5 minutes.
Divide the dough into 6 portions. Make little round mounds. Rest 5 minutes.
Meanwhile, prepare 6 strips of pandan leaves, clean and brown tips trimmed off.
Pat the mound with your palm into disks. Spoon s2 tablespoon of the coconut filling onto the middle of the disk.
Bring up the edges of the dough disk and wrap the filling.
Flatten the filled bun gently with your palm, until the size of your palm.
Fold the disk into a semi circle.
Fold the semi circle into a quadrant.
Use a dough cutter and divide the quadrant into 2 wedges.
Turn 2 wedges up by 90 degrees, the coconut filling facing up. Bundle the 2 wedges with pandan leaf strips, to resemble a fan.
Let the prepared buns rise, for 30-45 minutes on a non stick baking tray.
Meanwhile, preheat oven to 190 C.
Just before baking the buns, brush bun with milk ( I omitted this step ). Bake for 13 minutes or when bun turns golden brown.
Bun tastes best when warm. As the filling is made with coconut, keep unconsumed buns chilled to prevent the coconut from going bad.