Coconut Bread/Sponge Dough Method

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I’m using the same bread recipe in previous post, spring onions bun for this recipe. Instead of having brown palm sugar I used green pandan desiccated coconut as filling. Thanks to Sonia for sharing this great recipe. If you like coconut you are going to love these green desiccated coconut buns^^ 

These are the green desiccated coconut which have been shaped into ball and chilled. I have increase the amount for desiccated coconut from 120g to 240g due to wet batter. However the filling still a bit wet to handle. So, I keep the filling in fridge to chill first before shape into balls.

Bread recipe adapted with minor modification from Alex Goh, The World of Bread

yield about 1kg dough

Coconut filling recipe adapted from Sonia, aka NasiLemak Lover

Coconut Bread/Sponge Dough Method

Ingredients: 

~Bread dough (refer here for step by step photos)

(I) Sponge dough
2 teaspoons instant yeast

2 tablespoons water

420g bread flour

½ tablespoon sugar

220ml water

(II) Main dough
(A)

All above sponge dough

1 egg

80g sugar
1 teaspoon salt

(B)

60g bread flour
60g all-purpose flour
60g whole wheat flour

20g milk powder

1 teaspoon instant yeast

40g water

(C)

3 tablespoons grape seed oil

~Desiccated coconut filling
70g butter
80g sugar
1 egg
1 tablespoon pandan paste

* blend about 10 pandan leaves with some water. Leave inside fridge for 1-2 days. Used the bottom layer. Refer here for the photo.
240g desiccated coconut
50g milk powder

Methods:

~Bread

(A) Sponge dough

1. Mix instant yeast and water inside kneading bowl and set aside for 10 minutes. Add the remaining ingredients and knead to form dough.

*DO NOT need to be kneaded till elastic stage.

2. Cover the dough and let it to prove for 2½ hours.

(B) Main dough

1. With a spatula make a ‘well’ by dividing the sponge dough into few portions. Add the egg, sugar and salt. Knead till well combine.

2. Then, add in all the remaining ingredients. Knead till well blended and form a dough.

3. Add in the oil and continue knead till form smooth and elastic dough.

4. Let the dough rest for 10 minutes. Then, it is ready to be used.

~Coconut Filling

1. Cream butter and sugar until light. Add in egg, pandan paste and mix well.

2. Add in desiccated coconut and milk powder, combine well. Keep in fridge to chill. Weight 35g each, shape into balls and refrigerated till it is firm.

~Shaping
1. Divide bread dough into 70g each and shape it round. Let rest for another 10 minutes.

2. Wrap coconut ball into dough, flatten the dough into oval shape. Make few cuts in center (with both ends still attach). Then, roll up like swiss roll. Repeat the same for the rest of dough. Place the buns in lined or greased pan and keep aside to prove for 45 minutes or double in size.

3. Apply egg wash and bake in preheated oven 160C for about 15 minutes.

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Little Thumbs Up, where the ingredient for this month is Eggs, hosted by Joceline from Butter. Flour and Me, and organized by Zoe from Bake For Happy Kids, together with Doreen from My Little Favourite D.I.Y.  

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