When i visited my wet market, i came across of the coconut milk vendor selling freshly squeezed coconut milk which is so thick and creamy. I bought a huge packet on impulse without having any idea what to do with it. Worst come to worst, it will goes into my curries... little i knew i'll bump into this delicious looking bun in net. As the name suggested, coconut cream bun or pani popo infused with rich and creamy coconut milk and a great excuse to make them since i have coconut milk handy.
Its fluffy,rich and moist with a generous pouring of coconut milk over them. Jeevana love every bite of this gorgeous bun. The girls enjoy them as much as i enjoy making this beauties. This recipe definitely going into my pin.
Ingredients
3 3/4 cups all purpose flour
1 1/3 tbsp instant yeast
1/2 cup granulated white sugar
1/4 cup milk powder
1/2 cup thick coconut milk
4 tbsp warm water
1 large egg
4 tbsp unsalted butter
1/2 tsp salt
Topping
1/2 cup thick coconut milk
3-4 tbsp granulated white sugar
Methods
In a bowl, combine butter and 1/2 cup coconut milk. Warm in microwave till the butter melted. Keep aside.
In a standing mixer attached with hook paddle, add all purpose flour,instant yeast,warm water,egg and salt.
Add the butter mixture into the flour mixture and start the stand mixture. Let it mix for a good 15-20 minutes.
Transfer the dough into a greased a large bowl and cover with clean kitchen towel. Place the bowl in a warm place for about 60-90 minutes to proof.
Greased a 9 inch square baking pan. Punch the dough down and divide the dough into 12 equal size balls. Place the balls into a greased baking pan and cover with kitchen towel. Proof the dough for another 30-40 minutes in a warm place.
Preheat oven at 374'F or 190'C. Pour the 1/2 cup coconut milk over the buns and sprinkle with sugar.
Bake for 30-35 minutes or till golden. Remove from baking pan and let it cool.
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