ingredients:
For bread dough
- 250 g bread flour
- 10 g instant yeast
- 55 g sugar
- 5 g salt
- 15 g powdered milk
- 1 whole egg
- 105 cc cold water
- 45 g butter, room temperature
For coconut filling
- 400 g freshly grated coconut
- 12 pandan leaves, halved
- 100 g sugar
directions:
- Combine flour, yeast, sugar, salt and powdered milk in a mixing bowl.
- Add egg and water. Beat with paddle attachment, low speed for 3 minutes until all ingredients mixed well.
- Add butter and continue mixing until ingredients form a loose ball, about 2 minutes.
- Switch to dough hook and beat over high speed for about 9 minutes.
- The dough should clear all sides of bowl at the end of beating period, with slightly sticky part sticks to the bottom of the bowl.
- Remove from mixing bowl, knead slightly and form into a tight ball.
- Leave on kitchen counter and let rest for 10 minutes, cover with a piece of plastic.
- Divide dough into 10 pieces, about 50 g each. Roll into balls. Rest for 10 more minutes.
- Roll individual dough and fill with one spoonful of coconut mixture and shape into crescent.
- Arrange on buttered pans. Let rest for 90 minutes, or till the buns double in size.
- Bake in a preheated oven at 200 degree celsius for 8-10 minutes.
- When the top is golden brown, it is ready.
- Remove from pan and let cool on wire rack. Serve warm
- To prepare filling, combine all ingredients in a heatproof plate. Steam over boiling water for 5 minutes, covered.
- Remove and let cool before using.
