This recipe is best with
Recipe Ingredient
- (A)
- 240g High Protein flour
- 60g Rose flour
- 1 1/2 tbsp sugar
- 2 tbsp milk powder
- 1 tsp salt
- 1/4 tsp bread improver
- 2 tsp instant dry yeast
- 60ml evaporated milk
- 160ml cold water
- 24g shortening
- Filling
- 175g grated white coconut
- 100g dark brown sugar
- 50g UHT milk
- 25g butter
- 1/4 tsp salt
- 1 pandan leaf, knotted
Instructions
- Combine ingredients (A) into a mixing bowl for one minute on low speed.
- Add water gradually on low speed and continue to mix well on medium speed for one to two minutes.
- Blend in shortening; knead for 10 minutes on medium speed until dough turns smooth and elastic.
- Remove dough and place in a lightly oiled basin to rest for 35 minutes.
- Cover with a damp tea-towel.
- Turn dough out on a lightly floured surface.
- Knead by hand for a minute.
- Scale down the dough to 50g each.
- Use the palm of the hand to round up the dough into a small ball.
- Roll each ball of dough into a long, flat strip.
- Fold into half exactly.
- Snip in between with scissors.
- Open up and place flat on the table.
- Add a teaspoon filling.
- Roll up and give a twist to enclose the filling.
- Round up the dough into a ball and place on a greased tray.
- Leave the rolls to prove for 30 minutes.
- Brush rolls with egg glaze and sprinkle with almond flakes.
- Bake in a preheated oven at 190°C for eight minutes, then lower the temperature to 170°C and bake for 10 minutes or until golden brown.
- Combine butter, sugar, salt, pandan leaf and milk in a saucepan over low fire.
- When butter has melted and sugar dissolved, stir in grated coconut.
- Mix well and cook until mixture is almost dry.
- Cool filling, then refrigerate.
- Roll ball of dough out flat.
- Add one tablespoon filling.
- Gather up the sides and pleat up like what you would do for a pau.
- Turn down the pleated side on a greased tray.
- Leave to prove for 30 minutes.
- Brush with egg glaze; sprinkle with almond flakes and bake at 190°C for eight minutes and 180°C for 10 minutes or until golden brown.
- Roll dough out flat.
- Add one tablespoon filling.
- Gather up the sides and pleat to seal.
- Turn the pleated side down.
- Pinch both ends to form an oval shape.
- Leave to rest for 30 minutes.
- Do the same as you would for the round buns and bake at 190°C for eight minutes and 180°C for 10 minutes.
- Remove and cool on wire rack.
To make roll buns:
To make filling:
To make round buns:
To make oval-shape buns:
