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Thursday, May 3, 2012

Pandan Coconut Buns [Gelatinized Dough Method]

Came across this bun recipe of Sonia from Nasi Lemak Lover.  Thanks to her for sharing this really 'workable' recipe and easy method.  I made these buns with the two different fillings in hand [pandan coconut [recipe here] and sambal dried prawns ].  Very happy with the results.  Shared half with my neighbour and she loves it very much.  Even her daughter in-law who does not eat bread, commented that the buns were yummy, better than store bought.
I prepared the sweet bread dough, kept it in a airtight container in the refrigerator for several hours [#] while I went shopping.  When I came back from my shopping spree, I brought out the dough and thaw it for about 30 minutes, then started making these buns.  The dough is so easy to handle.  I like it and will definitely used this recipe [makes 22 buns x 50 gm] next time when making buns with other types of fillings.
Ingredients for Gelatinized Dough
100 gm bread flour
70 ml hot boiling water
  • Mix together into a rough dough using a pair of chopstick.  Cover dough with cling film [I used a plastic airtight container] and leave dough to cool in the fridge for 1 hour and up to 48 hours [2 days].
To Prepare Basic Sweet Bread Dough
1 portion of the gelatinized dough above
300 gm bread flour
100 gm plain flour
80 gm castor sugar
20 gm milk powder [I used 1 tbsp skimmed milk powder]
1 tbsp yeast
1/2 tsp salt
1 cold egg
175 ml cold water [I used only 160 ml because I used 1 large egg]
60 gm cold butter - cubed [I used 50 gm]
egg glaze [I used milk] 
  1. Mix sweet bread dough ingredients [except butter] with gelatinized dough in a mixer with dough hook.  Knead on medium speed for about 10 minutes till soft and smooth [the dough is quite wet but it is alright] then add in butter. 
  2. Continue to knead for another 10 - 15 minutes until dough is soft, smooth and elastic [the dough should be ready if it does not stick to the fingers when touch].  Shape into a round ball with floured hands, cover and leave to rest for 15 minutes or until double in size [#].
  3. Punch down dough.  Divide dough into 22 - 24 equal portions [I just estimate].
  4. Shape into balls, then roll each ball on a floured board into circle.  Add the fillings, pinch the seam to seal the edges and roll/shape into any shapes preferred.  Place the seam side down on cupcake paper casing or parchment paper. 
  5. Leave to rise for 45 minutes in the oven.  Remove them from the oven  after 40 minutes before preheating oven.  Brush with beaten egg glaze or milk and sprinkle with some sesame seeds.
  6. Bake in preheated oven at  180 degrees C [middle shelf] for 15 minutes.   Turn to top heat for another 1-2 minutes just to brown buns [buns look pale if using milk].   Remove to cool on rack immediately before storing.


Sonia ~ Nasi Lemak Lover said...

Thanks for trying out, we love this bread too.

Cheah said...

I've also made buns with this method. To me I prefer this rather than using the 'tangzhong' method, easier to handle.

Kimmy said...

With this lovely [sure boleh] recipe, I am motivated to make this method buns again and again with various fillings. I tried keeping 2 buns in the fridge for 3 days, reheat them for 10 minutes @ 120 degrees C, they are still GOOD.

Kimmy said...

Agreed. Have tried various methods but most of the buns do not remain soft and moist on the next day. I have yet to try the buns you made with the various fillings and many others. Tried several of your pork recipes, they are good. My hubby and I esp. like your Steamed Fish Fillet with Rice Vermicelli. Thanks.

Anonymous said...

Hi very nice blog with fantastic bakes. for your pandan coconut buns can you please elaborate how you get the green (pandan) coconut filling and also how do you incorporate it into the bun (I mean how do you wrap the filling in to get this shape). your bread/buns and cakes look so good. thank you. chloe

chloe said...

Hi. I just found your blog. your bakes and cooking look so delicious. can you please elaborate how you do the pandan coconut filling for the pandan buns and also how do you wrap the bun to get this shape. thank you. chloe

Kimmy said...

Hi Chloe, you can find the recipe under the Fillings Label - EZ Pandan Coconut Filling. To shape the buns - wrap filling with dough, flatten and roll up into a short Swiss roll shape, make a halfway slit in the centre of the roll, open up from the slit and place it on a paper case to proof.

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