Posted by: Jonjon | February 6, 2009

Asian – Milky Coconut Buns 汤种奶酥包 9/10 for bun 8/10 for filling

Asian – Milky Coconut Buns 9/10 for bun 8/10 for filling

• a: 210 g Bread flour,
• 56 g Cake flour,
• 20 g Milk powder,
• 42 g Sugar,
• ½ tsp Salt,
• 6 g Dry active yeast

• b: 30 g Egg,
• 85 ml Warm milk,
• 84 g Water Roux Starter
• c: 22 g Butter
• 40 g Margarine, 30 g Shortening
• 30 g Powdered sugar
• 1/8 tsp Salt
• 30 g Egg
• 1 tbsp Corn starch
• 80 g Milk powder (or Vanilla pudding powder)

• Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue mixing for 3 minutes until dough is formed. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
• Ferment the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough is double in volume.
• Punch the dough down to release gases produced in the fermenting process. Divide dough into 55-60 g portions and round up. Let stand for 10 minutes at the room temperature.
• Mix together the shortening and margarine for the stuffing. Add in the sifted powdered sugar and salt. Mix well. Add in egg in 3-4 times. Then corn starch and pudding powder, mixing with a rubber spatula. Divide the stuffing into 9-10 portions.
• Press each portion into a round and place a portion of stuffing in the middle of dough, seal the edges of the round to make a bun shape. Damp the bun surface and coat with enough coconut shreds. Ferment the dough for another 50-60 minutes until double in volume.
• Bake in a preheated 175C/350F oven for about 15 minutes.

Yeah, I destroyed quite a lot of doughs today. Basically I could have made 7 breads, but when I put the doughs for rising into the oven, I forgot to turn the oven off 
Anyways, I did two variations. One with milk powder and one with my homemade pudding mix powder. The one with milk powder kinda like a liquid paste. In the end, it tasted a bit sweet, and reminded me of the ones I can get in restaurants. However, it was not dry enough.
The one with the pudding mix, I think I added a bit too much egg and ended up making it very liquidy. It seeped through the bun and onto the oven whilst baking so I ended up with quite a nice sweet bun with no filling. I had a taste of the seeped out liquid, and it was a bit too sweet. I think if you are going to use vanilla pudding powder, there is no need to add any corn starch or powdered sugar.
The water Roux starter made the dough really moist and fluffy on the inside, perhaps the closest recipe to making the type of buns that are sold in patisseries.
I had the buns cold the next morning and it didn’t go stale like the other breads I have made, so I guess the water roux really did help keep the moixture in. Nice.
• Coconut thin shreds


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