Wednesday, May 4, 2011
Pandan Coconut Bread (香兰椰子面包)
This recipe follow from Alex Goh.
Basic Sweet Bread Dough
Overnight Sponge Dough
Bread Flour 100g
Boiling Water 70g
Bread Flour 300g
AP Flour 100g
Milk Powder 20g
Instant Yeast 9g
Cold Water 175g
Cold Eggs 60g (about 1 large egg)
To make the sponge dough:
1.mix together bread flour and boiling water until a dough forms. Cover with plastic and set asie to cool. When cooled, place in refrigerator for at least 12 hours.
To make the main dough:
1.In the bowl of your stand mixer with the dough hook attachment, mix together the flours, sugar, salt, milk powder, and yeast until well-blended.
2.Add in the cold water and eggs. Knead with the dough hook until a rough dough forms.
3.Then add in the sponge dough followed by the butter.
4.Knead the dough on medium speed for 3 to 5 minutes until the dough becomes elastic. When you pull it apart the dough will be springy and not too sticky.
5.Let the dough proof until it has doubled in size and an indentation remains when pressed. About 40 to 90 minutes.
Pandan Coconut Filling
Egg 1 large one
Shredded unsweetened coconut 110g
Milk powder 50g
Pandan paste 1 tsp
1.Cream butter and sugar until light and fluffy.
2.Add in egg, beat until smooth.
3.Add in coconut and milk powder. When well-combined, add in pandan paste and mix evenly.
4.Shape the coconut filling into sixteen 35g balls and set aside.
5.Next, divide the sweet bread dough into 60g balls.
6.And shape the bread.
7.Place each roll on a parchment paper lined pan, and allow it to proof until it has roughly doubled in size (about 1 hour)
13.Brush with egg wash and bake at 180c for 15 minutes, or until golden brown.