Desiccated Coconut Cream Bun | 椰絲奶油包


Hong Kong style sweet bun with cream stuffing topped with desiccated coconut.
椰絲奶油包是香港特色麵包之一,奶油滑,椰絲香!



Desiccated Coconut Cream Bun DIY recipe 椰絲奶油包自家食譜


Ingredients | 材料 :
  • Yield: 8 numbers | 8 個
(A)
250g  Bread flour | 高根粉 (麵包粉)
  30g  Raw sugar | 原糖
    3g  Yeast | 乾酵母 (依士)
  50g water (retain 10g and adjust) | 溫水 (留起10g水,需要時用)
  60g  Hot water | 熱水
  50g  Milk | 鮮奶 (室溫)
    6g  Custard powder | 吉士粉
  25g  Egg | 雞蛋半只
1 portion Cream Stuffing | 1份奶油忌廉餡料 (Steps | 做法)

(B) 
10g  Unsalted butter | 無鹽牛油 (室溫, 後下)

(C) Bread top | 包面
little desiccated coconut for bread top | 椰絲小許,撒包面用

1/4 teaspoon condensed milk with a few drops water, mix well | 煉奶 1/4茶匙加小許水混合



Steps | 做法 :

Desiccated Coconut Cream Bun DIY recipe 椰絲奶油包 自家烘焙食譜 Desiccated Coconut Cream Bun DIY recipe 椰絲奶油包 自家烘焙食譜
Desiccated Coconut Cream Bun DIY recipe 椰絲奶油包 自家烘焙食譜 Desiccated Coconut Cream Bun DIY recipe 椰絲奶油包 自家烘焙食譜
Desiccated Coconut Cream Bun DIY recipe 椰絲奶油包 自家烘焙食譜 Desiccated Coconut Cream Bun DIY recipe 椰絲奶油包 自家烘焙食譜

  1. 烘焗前15分鐘,焗爐先以210°C預熱。

  2. 依士加上表溫水在小碗中拌勻,待5分鐘。

  3. 大攪拌盆內放入糖加上表熱水先溶掉,再加入吉士粉,拌勻至溶掉,加入鮮奶(加入鮮奶後的溫度要有微溫好作發酵),雞蛋,高根粉和依士水,用手攪勻,放工作台上搓揉。先「推壓搓揉」3分鐘再「摔打揉和」140~160次。加入室溫牛油,繼續「推壓搓揉」3分鐘再「摔打揉和」200次,以平均每分鐘40~50次的節奏,約4~5分鐘,搓成表面光滑不黏手麵糰。放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵約60分鐘。參照基本麵糰製作

  4. 麵包在發酵的時間,準備奶油忌廉餡(做法)

  5. 取出麵糰放在撒了根粉的枱上,輕輕拍出空氣,分割成8等份,切口往內包,輕輕滾圓,收口向下,蓋上一層擰乾的濕布或保鮮紙,待麵糰鬆弛10~15分鐘。

  6. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,反轉麵糰,做豬仔形。放在已塗油的焗盤,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,作最後發酵約30分鐘至1倍大。

  7. 包面輕輕塗上蛋液,放入已預熱的焗爐並調至200°C,烘焗約10~12分鐘或包面呈小許焦色,取出放涼。

  8. 麵包完全放涼後,包面中央或1/3的位置用刀界開,塗上小許稀煉奶,黏上椰絲,再唧上奶油忌廉。可以吃了!


  1. Preheat oven to 210°C 15 minutes before baking.

  2. In a small bowl, dissolve yeast in warm water taken from the list above, set aside for 5 minutes.

  3. In a large mixing bowl, put in sugar and hot water until sugar is dissolved.  Add in custard powder, mix well. Add in milk (the mixture should be slightly warm, not cold), then egg, mix well. Add yeast water and flour, mix well. Transfer it on a counter sprinkled with little bread flour and knead for about 3 minutes then "beat and knead" for about 140~160 times. Add in room temperature butter, knead for about 3 minutes then repeat "beat and knead" for about 200 times at 40~50 times per minute until the dough is smooth and elastic, takes about 4~5 minutes. Put dough in a lightly oiled bowl, cover with plastic wrap, ferment for around 60 minutes below/around 30°C. Refer Making Basic Dough.

  4. During fermentation, prepare cream filling (Steps).

  5. Take out the fermented dough on a counter sprinkled with little flour, press the dough lightly with your hands to squeeze the air out and divide it equally into 8 portions. Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 10~15 minutes.

  6. Press the dough lightly with your hands to squeeze the air out. Reverse the pressed dough, shape. Put on baking tray with baking parchment, put also a cup of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation for about 30 minutes in room temperature below/around 30°C until double its size.

  7. Egg glazing thinly on bread top, sprinkle little sesame and put two thin lines of filling. Bake in preheated oven and adjust it to 200°C, bake for about 10~12 minutes or until light brown. Remove from oven and let cool.

  8. Until the buns are cooled down, cut the bun vertically in the middle with the bottom still intact, slightly stick its top with diluted condensed milk, then the desiccated coconut, pipe the cream along the cut. Ready to taste!


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Cocktail Bun DIY recipe 雞尾包自家烘焙食譜 Cocktail Bun
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