Coconut Buns 椰茸檳

UPDATE (March 28, 2009): Coconut Braids

Parallel-Twist Coconut Buns

Ball-Twist Coconut Buns

Makes 8 buns

[Ingredients]
1/2 portion Japanese-Style Sweet Bun Dough
remainder of the egg used in Filling, for egg wash

Coconut Filling:
100g desiccated coconut
70g caster sugar
30g butter,softened
30g egg, lightly beaten
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[Preparation]
1. To prepare the Coconut Filling: Mix everything together. Divide into 8 equal portions.
2. Prepare the Japanese-Style Sweet Bun Dough as directed in Japanese-Style Sweet Bun Dough post up to step 3.
3. Shape the buns using one of the methods as descibed below.
4. Let rise, lightly covered, until double in size on a lightly greased tray. When ready, brush with egg wash.
5. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown.

To shape Parallel-Twist Buns:

Take one of the 8 small divided balls and roll out with a rolling pin into a long oblong (pic #1). Lightly egg wash the surface and spread evenly with one portion of the filling (pic #2). Roll up Swiss-roll styled (pic #3 & #4). Flatten and roll out with the rolling pin to a oblong shape again (pic #5). Fold the oblong in half and make 3 cuts at the folded end but do not cut right through to the other end (pic #6). Fold back the dough to reveal the cut strips (pic #7). Gently prise open the middle cut to make a hole (pic #8). Take one end of the dough and push it through the hole (pic #9 & #10). Once the end of the dough is through the hole, pull it back to its original end position (pic #11). Adjust the twists to neaten them if necessary.

To shape Ball-Twist Buns:

1. Either follow the steps for shaping the Parallel-Twist Buns to pic #5, or:
Take one of the 8 small divided balls and roll out with a rolling pin into a round and put one portion of the filling in the centre (pic #12). Gather the outer edges of the dough and wrap up the filling. Pinch and seal the edges (pic #13). Turn it upside down so the seal side is underneath (pic #14). Flatten and roll out with the rolling pin to a oblong shape (pic #15).
2. Fold the oblong in half (pic #16) and make 3 or 4 cuts at the folded end but do not cut right through to the other end (pic #17) – the extra cut will reveal a better looking twist but the thinner strips are also proned to breaking when you are doing the twisting. Fold back the dough to reveal the cut strips (pic #18). Gently pull the dough to lengthen it, be careful not to break the cut strips in the middle (pic #19). Hold one end of the dough in position, use your other hand to roll the other end of the dough up, or down, so the dough strips are twisted, the same as wringing action (pic #20). If the dough is still too short, lightly pull the twisted dough just long enough to make a knot. Tie a single knot (pic #21) making sure the knot is as tight as possible (to prevent the knot unravelling when final proofing), pushing one end of the dough through the centre to secure the knot (pic #22).

To shape Braided Buns:

Divide dough and filling into 4 equal portions respectively. Follow the steps for shaping the Parallel-Twist Buns to pic #7. Then cut right through one end to get 4 strips for braiding, the strips should still be joined at the other end. Shape the bun using the 4-strand braid.

Taste: Soft, fluffy and light buns with delicious coconut filling
Consume: Best served warm but equally good at room temperature
Storage: Can be kept for up to 2 to 3 days in airtight container in room temperature or up to 1 week in the refrigerator, re-heat in the oven or microwave before serving
Recipe References: Coconut filling recipe from the ‘椰茸檳’ recipe in the Chinese cookbook ‘專業麵包製作’ by 周健文 and 馮詠楷