Tuesday, October 20, 2015

Pandan Coconut Buns with Coconut Pastry Crust LTU #20

Sometimes wondering, why 好人没好报,恶人无恶报 :(. Now just hope that the 好人will go through the downhills and get better soon, praying hard.....

Recipe adapted from My Mind Patch

Coconut Pastry Crust
75g unsalted butter, softened
15g coconut cream powder
52g icing sugar
75g beaten egg
1/8 tsp salt
75g top/cake flour

Method :
1. Cream butter till light.
2. Add in the icing sugar and cream till light.
3. Add in the beaten egg in a few batches. Then add in the salt.
4. Combine coconut cream powder and cake/top flour. Loosen the flour using a hand whisk.
5. Fold the top/cake flour to the cream in a few additions.
6. Transfer the paste into a pipping bag fixed with a 0.5cm round nozzle. 
7. Keep in the fridge till about 15 to 20 minutes before use.

* I took the wrong nozzle which is 1cm so end up piped too much topping that over flow when baked that caused the topping cream is only enough for 11 buns.

* dough weighed 816g, bun weigh each at about 45g, made total 16 buns

Pandan Coconut bread dough
100g fresh milk 
60g coconut milk
25g homemade pandan extract
55g pandan water
30g cold condensed milk
45 fine sugar
1/2 tsp salt 
37g beaten egg 
30g cold unsalted butter
375g bread flour (my dough is too wet to manage so I added about 50g flour)
1 1/8 tsp or 5g instant dry yeast

Method :1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.

2. When the dough looks smooth and slightly elastic, add butter. Continue kneading until the dough is  smooth, glossy and elastic, until reach windowpane stage.

3. Shape the dough into ball and place it in a greased bowl, spray some water at the dough and cover with a wet towel or cling wrap. Let it proof until double in size, about 45-60 mins.

4. Place the dough on a floured surface. Gently press the dough to remove air bubble. Divide the dough evenly.

5.Roll each small dough into balls. Spray with some water, cover with cling wrap and let to proof for 30-35 minutes.

6. Pipe the coconut cream topping over the top of the bread balls in a close spiral pattern. 

7. Bake at pre-heated oven at 200C for about 18 to 20 minutes in the middle rack, or till the top turns golden brown.

8. Remove from oven and place on the wire rack to cool down.

9. Keep in air-tight container after completely cool. 


Nice and fragrance buns that my friends given thumbs up. 


This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut

and hosted by Jess of Bakericious


  1. Jess, those who love coconut sure will love these buns!

  2. This must taste so good ... Pandan and coconut make a great combo. Thanks for sharing

  3. Yummy Pandan Coconut Buns with Coconut Pastry Crust ... nice fragrance! Wish I'm your neighbour ^-^!

  4. Hi Jess,

    What happened??? Are you ok??? Why are saying all the things about 好人没好报? I'm a believer of Karma and don't you be sad because what goes around comes around!

    Yummy buns!



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