Monday, 27 November 2017

High Fiber Coconut Buns






IngredientMethod
Dough:
250g japanese bread flour
160g HP flour
150g LP flour
90g high fiber coconut powder
1 tsp salt
2.5 tsp instant yeast
100g caster sugar
50g water
±260g milk
190g santan@coconut milk
65g butter


Glaze:
10g sugar+ 30ml hot water

topping: dessicated coconut
                                                                                                                                                                                   
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
1. Place the dry ingredients and mashed potato in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment.

2. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes.

3. Divide the dough into small portion, roll flat dough, sprinkle dried raisin and wrap up to form into circle shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs).

4. While waiting dough to prove, prepare the custard. Combine all ingredients except butter and stir under heat until thicken. Remove from heat and add the butter and stir until smooth. Put in piping bag with small hole at the tip.

5. Brush the glaze on top of the bread and top with dessicated coconut.

6. Bake at 180 degree Celsius for 30-35 minutes till golden brown. Remove from oven and cool on wire rack.



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