I made buns again yesterday. There is something just very soothing and magical about kneading dough. I don't need and don't want a breadmaker, I love kneading. It's indescribable but I just love the process. I love how I could feel the dough and know when it is done. I bought a copy of bread recipe book during my last trip back to Malaysia. It's one of those typical Asian recipe books that I'm sure Pei Lin will be put off! But I am so confident in making bread that I can sacrifice the detail recipe steps in return of the various ways of making buns, the different filling and the cheap quality of step-by-step photo. At least they are clear and tells me what to do, good enough for me. And really, these are what Aaron and I both really like. He doesn't like those ciabatta and foccacia. He just wants typical Asian breads all the time. I've made enough breads by hand to be able to do it blindly.
Back to this book, I like how they promote homemade breads and healthy eating at the same time since all the recipes uses no preservative and no bread improver. This is the first recipe I tried ever since having this book for a month or so. I like it, it's sinful and guilty so you probably wanna just make 4 and nothing more and the buns are large anyway, you can have enough to share around since I'm pretty weight cautious as of lately.
Butter Coconut Layer Bun (makes 4 buns)
(adapted from Baked & Steamed Bun by Daniel Choong)
For the buns:
4 portions of basic sweet bun dough, divided into 55g each
100g dessicated coconut
100g butter, cold and chopped
1 large egg
115g castor sugar (I just use 1/2 cup)
90g evaporated milk
Place all in a food processor and pulse until all combined. Roughly form into 4 parts and chill or freeze. When firm, work quickly in between palms and roll it into a ball and chill again until needed. It is a lot easier to wrap in the filling when it is frozen or very very cold.
Take a piece of the bread dough and flatten it out. Place a ball of filling at the centre and seal it up well. Rest it for 5 minutes. Flatten the dough again, taking care not to leak any filling out at this stage. When you have obtained a fairly thin round disc, fold it in half once. Fold the semicircle once more so that it looks like a large, fat love letter. With a sharp knife, cut it in half. Turn up the bun to expose the filling. Gather them together and roll them up with a pandan leave.
Note that you are supposed to roll them up fairly tight to get a nice shape. The one shown in the picture is after proving for 30minutes and I have obviously not rolled the pandan leaf tight enough. If you roll it tightly, you'll get a sort of beautiful fan shape, not quite like mine.
Repeat for the remaining dough and filling to get 4 pieces of bun. Place the bun on a greased tray and let it double in size in a warm spot. Upon baking, brush them with evaporated milk. Be gentle and treat them like new born babies, they look so all puffed up and gorgeous....
Sprinkle a generous amount of dessicated coconut on top of the bun. Sprinkle, sprinkle, sprinke...
Bake them for 10-15 minutes or until a golden brown in a 190°C preheated hot oven.
Done! There's nothing really tough here and I'm really just sharing the recipe for the filling. I got a couple of emails after posting my Little Char Siew Buns requesting for a post just on basic sweet bun dough recipe and how to knead since some of them don't own a breadmaker too. Sorry but I don't know when I might have time for a post like that. I'll try though, no assurance.
For now, for those experts and amatuer bakers, try this butter coconut layer bun. It's yummy and beautiful!
This post have been submitted to Yeastspotting, a weekly bread showcase organized by Susan of Wild Yeast.