Skip to main content

Coconut buns for our tea time snack..下午茶..来个椰子面包..^^

Coconut always give a very rich, fragrant and delicious taste. There is a demostration for our Noxxa Breadmaker machine. I am appointed to get ready a type of bun for the demostration. Been, looking for a bun that is simple, nice and look attractive.
After my search I found this Coconut Bun from "Magic Bread ~ by Alex Goh" is quite interesting so I decide to give it a try and will present it on that day.

椰子是种很好吃又好喝又可以拿来做糕点的水果. 前一正子,有个Noxxa面包机示范会, 而我需做个面包具简单,好看又好吃...
找了几本书就看到...椰子面包就开动先来试, 好可以在示范会当天表演...
=p.


~a basket of coconut buns...一小蓝的椰子面包~

Ingredient for the dough:
(A)
100g bread flour
70g hot water
(B)
300g bread flour
100g plain flour
80g sugar
6g salt
20g salt
9g instant yeast
(C)
175g cold water
60g cold egg
(D)
60g butter

To do:
1) Add the boiling water from A into bread flour and mix well to form into a dough. Cover and set aside to cool. Keep in fridge for at least 12 hours.

2) Mix B until well-blended. Add in C and knead to form rough dough. Add in A knead until well-blended.
3) Add ub D and knead to form elastic dough.
4) Let it proof for 40 minutes.
**if you are using Noxxa Bread-maker then you can put in the ingredients for the dough at follow:
1) Place wet ingredients first in the bread pan then the dry ones; water, sugar, salt, (A) dough, flour, butter and yeast in the middle of the flour.
2) Use mode 10 (mix, knead and proof function) or use mode 11 (shorter time)
after that continue on (5).
5) Divide the dough into 60g each and mould it round. Let it rest 10 minutes.
(I divided mine into 40g eaches, so can make more for my demostration session...:p)
6) Wrap coconut fillings with dough. Flatten the dough then roll it up like a swiss roll. Make CUTS by using scissors. (Please refer to the picture below)

~ step 1; wrapped buns with coconut filling
step 2; flatten a little
step 3; roll it flat with a rolling pin
step; 4 roll it back like a Swiss roll

~ step 5; I make 6 cuts for my 40g buns if you are making 60g buns you can make 8 cuts
step 6; is as (7) and so on. 
7) Twist the cut portion one to the left and one to the right till end.
8) Place it onto a greased pan and flatten it ligthly, let it proof for 45 mintues.
9) Egg wash and place in the middle shelve of the oven. Bake at 180c for 12-15 mintues.

Ingredient for the filling:
70g butter
120g sugar
1 egg
some green colouring
110g dessicated coconut
50g milk powder

To do:
1) Cream butter and sugar till light. Add in egg and green colouring, cream till smooth.
2) Add in dessicated coconut and milk powder mix till well blended and shape them into 35g eaches balls. Set aside.


                                  ********

Comments

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D N...

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地...

Marble Butter Cake .. 云石奶油蛋糕 - Bake Along #59

Thanks to Bake Along hosts Lena , Joyce and Zoe for having this Marble Butter cake as this month theme. Thanks again to Jeannie for sharing her marble cake recipe and thanks again to Wendy for her mrs ngsks butter cake.  谢谢 Bake Along 活动的主持人们 - Lena, Joyce 和Zoe选择了云石奶油蛋糕当这个月活动的主题, 让我终于动手烘了这个很想尝试的奶油蛋糕食谱. 也谢谢Jeannie分享了同个食谱. Alright!! stop thanking now..lol This marble butter cake recipe is a keeper.  这个 mrs ngsks 奶油蛋糕食谱太棒了. 原食谱来自 Wendy, 也谢谢她!! The cake is moist, soft with fine texture. My fil (father in law) loves butter cake very much.  He loves the butter aroma and  he said its filling and not like cotton soft cake has no texture like butter cake and it is too soft and too spongy :p :p  我家公爱吃奶油蛋糕. 他说奶油蛋糕香,有口感又吃的包. 不像海面蛋糕太柔软了,咬没东西. >< 糕 It has got a almost flat top :D The side are nice straight and flat. Can't wait to taste the cake. I slice the cake when it is still warm. 不能等了!! 蛋糕还没凉透,就切了.   This is ...