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

Ingredients

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

Ingredients

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. 

Verdict?
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

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious