Wholemeal Pandan Coconut Buns

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 

Ingredient

• 125gm fresh milk/ water
• 25gm high protein flour

Method

1. Pour milk into a small saucepan, add in flour and stir till flour is well dissolved.
2. 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)
3. 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 
Ingredient

• 250g grated coconut
• 160g gula melaka, chopped finely
• 30g sugar
• 3 tbsp water
• 2 tsp corn flour
• 2 pandan leaves, cut

Method

1. Boil both sugar, water and pandan leaves in a small pot until sugar has dissolved. 
2. Add in grated coconut and corn flour and cook on medium low until fairly dry. 
3. 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

Method (hand knead)

1. 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.
2. 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.
3. Lightly punch dough down and knead lightly to release gas. Shape into round and rest for another 15mins.
4. 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.
5. Bake in preheated oven at 180 deg cel for 15mins or until golden brown.