Monday, June 13, 2011

Pandan Kaya Buns with Filling/ Gelatinized Dough Method

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Some empty buns
I baked these pandan kaya buns again but this time with peanut butter and chocolate filling. I make these buns a day before I travel back to Peninsular. These buns were for our light meal during the journey and morning breakfast.

The recipe is from ReeseKitchen kitchen and is quite similar to my early pandan kaya buns/ Gelatinized dough method. This time this recipe not using whipping cream.

This will be another post for this month Aspiring Bakers #8 – Bread seduction (Jun 2011) hosted by Jasmine from The Sweetylicious.

Adapted and modified from ReeseKitchen, sweet dough bread

~Gelatinized Dough(烫种面团):
100g bread flour
70ml boiling water

~Bread Dough:
50g coconut milk
175ml pandan juice
Above gelatinized dough
* Tear into pieces

300g bread flour
100g plain flour
10g milk powder
60g sugar
½ tsp salt
2 tsp yeast

60g margarine/ butter


Homemade Peanut butter spread
Shredded chocolate bar

~Gelatinized Dough
Add boiling water into the bread flour, mix until forms dough. Leave to cool. Cover and keep in the fridge for at least 12 hours. Thaw at room temperature about 10-15 minutes before use.

1. Put all ingredients (A) inside a bowl. Stir to mix. Follow by ingredients (B). Knead to form dough.

2. Add in margarine and knead until the dough become smooth and elastic. Cover and leave to rest for 1 hour and 15 minutes.

3. Transfer to working surface. Slightly knead to remove air bubble. Divide the dough into 50g portions. Shape into balls and leave to rest for 10 minutes.

4. Flatten the ball into oval shape. Spread the peanut butter in the center. Top with some shredded chocolate, seal tight and shape into roll. Shape the roll into “snail” and place into lined muffin cup. Leave to rest for 45 minutes.

5. Bake in preheated oven 180C for 12-15 minutes.


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