Everything Dough (21)....Coconut Bun . 萬用麵糰之二十一....椰茸麵包
Everything Dough (21)....Coconut Bun
萬用麵糰之二十一....椰茸麵包
I don't really like eating sweets, but do crave for it sometimes. Today, I have made a bread which my helper likes it a lot, it's Coconut Bun, and as usual, I make it using my Everything Dough.
People keep asking if I could show them the bread using instant yeast, yeah, here you go.
很多朋友說可否用速酵製作讓他們看看成品，沒問題，今次就用速酵。
我相信無論做甚麼菜式、烤甚麼蛋糕麵包也好，用自己最舒服、最有信心的方法做就最好。
Everything Dough (21)....Coconut Bun
Loaf pan size: 16cm.dia(top) x 13cm.dia(bottom)x 10cm (H)
Ingredients:
Bread Flour 250g
Cake Flour 50g
Instant Yeast 4g(Or Fresh Yeast 12g/OR Sourdough Starter 90g )
Sugar 40g (increase 30g sugar to make 40g)
Salt 4g
Melted Butter 30g (use butter instead of Vegetable Oil)
Milk 190g
Coconut Filling:
Desiccated Coconut 50g
Melted Butter 25g
Sugar 25g
Egg 10g
Egg Wash: beaten egg a little
Method:
Cake Flour 50g
Instant Yeast 4g(Or Fresh Yeast 12g/OR Sourdough Starter 90g )
Sugar 40g (increase 30g sugar to make 40g)
Salt 4g
Melted Butter 30g (use butter instead of Vegetable Oil)
Milk 190g
Coconut Filling:
Desiccated Coconut 50g
Melted Butter 25g
Sugar 25g
Egg 10g
Egg Wash: beaten egg a little
Method:
1. Add everything to the stand mixer, knead until smooth and elastic
2. Place in an oiled bowl, turn dough to coat all sides, cover with a plastic cling and let rise until doubled
3. Punch down, knead, round and let relax for 15 minutes
4. Mix well the ingredients of Coconut Filling
5. Pat the dough flat and roll with a rolling pin to turn the dough into a rectangular dough sheet approx. 30cm x 25cm; divide it into 3 sections, 2 big sections and one small section, the big ones are approx. 12cm x 25cm each and the small one is approx 6cm x 25cm since the dough is big enough for one big bun and two small buns
6. Divide the filling into 5 portions, put two portions on each of the big sections and one portion on the small section, pat the filling gently, then roll all sections into a tube like, cut each tube into two, put the big pieces into the big round mold, open ends facing the center; and put the two small circles on paper bun molds with open end tapered into the roll. Open each top with your fingers and make it slightly wide-opened; cover and let rise till doubled
7. Preheat oven at 180℃
8. Brush egg wash gently on top of the shaped dough and bake for 15 minutes for the small buns and 20 minutes for the big one.
9. Remove from Oven and brush with melted butter or milk for shiny looking
4. Mix well the ingredients of Coconut Filling
5. Pat the dough flat and roll with a rolling pin to turn the dough into a rectangular dough sheet approx. 30cm x 25cm; divide it into 3 sections, 2 big sections and one small section, the big ones are approx. 12cm x 25cm each and the small one is approx 6cm x 25cm since the dough is big enough for one big bun and two small buns
6. Divide the filling into 5 portions, put two portions on each of the big sections and one portion on the small section, pat the filling gently, then roll all sections into a tube like, cut each tube into two, put the big pieces into the big round mold, open ends facing the center; and put the two small circles on paper bun molds with open end tapered into the roll. Open each top with your fingers and make it slightly wide-opened; cover and let rise till doubled
7. Preheat oven at 180℃
8. Brush egg wash gently on top of the shaped dough and bake for 15 minutes for the small buns and 20 minutes for the big one.
9. Remove from Oven and brush with melted butter or milk for shiny looking
Cooking Tips:
1. Recipe is for moderate sweetness, adjust it to your desire
2. Any shaping method works.
萬用麵糰之二十一....椰茸麵包
材料：
高粉 250g
高粉 250g
低粉 50g
速酵 4g(或鮮酵 12g, 或 酸種 90g)
糖 40g (糖多加了 30g)
鹽 4g
溶牛油 30g (用牛油代替植物油)
牛奶 190ml
椰茸餡：
椰茸 50g 溶牛油 25g
糖 25g
雞蛋液 10g
掃面蛋液：雞蛋液少許
速酵 4g(或鮮酵 12g, 或 酸種 90g)
糖 40g (糖多加了 30g)
鹽 4g
溶牛油 30g (用牛油代替植物油)
牛奶 190ml
椰茸餡：
椰茸 50g 溶牛油 25g
糖 25g
雞蛋液 10g
掃面蛋液：雞蛋液少許
做法：
1. 將所有材料放入廚師機，揉搓至光滑和有彈性
2. 大碗略抹油，將麵糰放入沾上油，上蓋保鮮膜，直到發起至兩倍
3. 將麵糰排氣、 揉圓，鬆弛15分鐘
4. 排椰茸餡料拌勻
5. 將麵糰用手按平，再用擀面杖擀成長方形薄塊，約 30cm x 25cm；切出 2大 1小共 3 塊，大 的約 12cm x 25cm, 小 的 約 6 cm x 25 cm；這麵糰份量足夠做一個如上列出的大麵包1個和小麵包 2 個 大放不粘烤盤，蓋好，室溫二發至兩倍
6. 把椰茸餡分成 5 份，把每 2 份各抹在大長方塊上，餘下的一份抹在小長方塊上，略壓，再把各份捲成圓柱形，又各中分為二；把大的共 4 份放入不粘圓模，卷開口向中心；小的 2 份各自放入圓形麵包底托，卷開口按入麵糰修口；用手指把切口略瓣開；蓋好，室溫二發至兩倍
7. 預熱烤箱 180℃
8. 入烤箱前，在已發好麵糰面輕掃上蛋液，小麵包烤 15 分鐘，大麵包烤 20分鐘
9. 出爐後可隨意掃上少許溶牛油或牛奶，以增光澤
3. 將麵糰排氣、 揉圓，鬆弛15分鐘
4. 排椰茸餡料拌勻
5. 將麵糰用手按平，再用擀面杖擀成長方形薄塊，約 30cm x 25cm；切出 2大 1小共 3 塊，大 的約 12cm x 25cm, 小 的 約 6 cm x 25 cm；這麵糰份量足夠做一個如上列出的大麵包1個和小麵包 2 個 大放不粘烤盤，蓋好，室溫二發至兩倍
6. 把椰茸餡分成 5 份，把每 2 份各抹在大長方塊上，餘下的一份抹在小長方塊上，略壓，再把各份捲成圓柱形，又各中分為二；把大的共 4 份放入不粘圓模，卷開口向中心；小的 2 份各自放入圓形麵包底托，卷開口按入麵糰修口；用手指把切口略瓣開；蓋好，室溫二發至兩倍
7. 預熱烤箱 180℃
8. 入烤箱前，在已發好麵糰面輕掃上蛋液，小麵包烤 15 分鐘，大麵包烤 20分鐘
9. 出爐後可隨意掃上少許溶牛油或牛奶，以增光澤
提示：
1. 此食譜為一般甜度，可隨口味加減糖量
2. 造型可隨意
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