Finally ending my last GREEN bakes for this month! ^.* So far this is my 2nd pandan flavoured bread making :) I loved the combination of this gula melaka coconut filling with lightly infused soft pandan bread. It is also my first attempt in trying out a new shaping method. It looks rather tricky to fold out the dough with all the grated coconut. As I only left with 3 large paper liner, therefore only made 3 patterned buns and the balanced dough I just shaped into normal round shape :) Next round I will use ham & cheese filling to see how it will turns out!
65C Tangzhong, Water Roux
- 125gm fresh milk/ water
- 25gm high protein flour
- Pour milk into a small saucepan, add in flour and stir till flour is well dissolved.
- Cook over low heat and whisk continuously till a smooth paste is formed (I do not have a thermo to check whether the dough reaches 65C, but it roughly takes about 2mins)
- Cover the paste with a cling wrap touching the surface, leave to cool completely before using. Balanced to be chilled in fridge, use within 3 days.
Gula Melaka Coconut Filling
- 250g grated coconut
- 160g gula melaka, chopped finely
- 30g sugar
- 3 tbsp water
- 2 tsp corn flour
- 2 pandan leaves, cut
- Boil both sugar, water and pandan leaves in a small pot until sugar has dissolved.
- Add in grated coconut and corn flour and cook on medium low until fairly dry.
- Discard the pandan leaves and cool down completely before use.
Ingredient (8 buns)
- 140gm bread flour
- 60gm wholemeal flour
- 55gm cake flour
- 15gm milk powder
- 30gm sugar
- 3gm salt
- 8gm instant yeast
- 30gm beaten egg
- 65gm fresh pandan juice
- 3/4 tsp pandan paste
- 70gm water roux, 汤种
- 25gm unsalted butter, softened
- gula melaka coconut filling
- Combine flour, milk powder, sugar, salt and yeast in a mixing bowl. Add in water roux and stir to mix. Add in egg, milk & pandan paste and mix into a rough dough. Knead for 5mins.
- Add in softened butter and continue to knead until smooth and elastic, for 10 mins. Cover and proof for 60mins or until double in bulk.
- Lightly punch dough down and knead lightly to release gas. Shape into round and rest for another 15mins.
- Divide dough into 8 equal portions (approx 60gm each). Roll out each dough into an oblong shape, spread some coconut filling over and roll it up like a swiss roll. (refer to pics above). Seal all edges tightly. Flatten dough and roll out slightly. Fold into 1/2. Slit a cut in the middle, do not cut through the base, turn out the dough and place on a paper liner. Proof for another 50mins or until double in bulk.
- Bake in preheated oven at 180 deg cel for 15mins or until golden brown.