IMG_9920ingredients (makes nine 55g buns)

dough
240g bread flour
60g cake flour
6g instant dry yeast
6g skim milk powder
35g sugar
2g salt
165g pandan juice
30g egg
15g shortening (you can substitute with butter, but texture will not be as soft)

filling
1/2 tbsp glutinous rice flour, sifted
15ml water (A)
40g gula melaka
15g coconut flower sugar (substitute with light brown sugar)
25ml water (B)
150g freshly grated coconut

finishing
egg wash

IMG_9922食材(可做 9个 55克餐包)

面团
面包粉 240克
蛋糕粉 60克
即溶干酵母 6克
脱脂奶粉 6克
糖 35克
盐 2克
班兰汁 165克
蛋液 30克
白油 15克(可用黄油替代,不过口感会差一些)

内陷
糯米粉 1/2大匙,过筛
水 15毫升 (A)
马六甲椰糖 40克
椰子花糖 15克(可用黄糖替代)
水 25毫升(B)
新鲜白椰丝 150克

收尾
蛋液

Directions/做法

IMG_9921– mix all dough ingredients (except shortening) and knead till it comes together
将所有面团食材(除白油)混合、和面成团

– incorporate shortening and knead till window pane stage. proof till double in size
加入白油搓揉至拓展状态。发酵至双倍大

– meantime, prepare filling. mix glutinous rice flour with (A) water. set aside
面团发酵当儿准备内陷。糯米粉和水(A)混合。待用

– in a frying pan, boil gula melaka, coconut sugar and (B) water till sugar dissolves. add in freshly grated coconut and fry till nearly dry. pour in glutinous rice solution and continue to stir fry till dry. dish up and cool
炒锅中将马六甲椰糖、椰子花糖和水(B)烧开,煮至椰糖完全融化。加入椰丝炒至水份稍干。加入糯米浆,继续翻炒至水份收干。捞起、冷却备用

– punch dough down and divide into 9 equal portions (you will have a small portion of dough left ~ c. 45g). shape into balls and rest for 30 mins
面团排气分割成 9等份(会多出一小份面团~约 45克)。搓成小圆球、静置 30分钟

IMG_9905take a portion of dough and roll into a disc
取一份面团擀成圆面皮

IMG_9906place a portion of filling in the middle and fold the sides inwards (see picture)
seal seams well
中间摆放一份内陷后将边缘从三处往内折(见图)
封口捏紧

IMG_9907place shaped dough seam side down and flatten it lightly using palm
整形的面团封口朝下,用手掌将面团轻轻压下

IMG_9908roll the remaining small portion of dough into a flat sheet (45g) and slice into ropes
将剩余的面团(45克那份)擀平、切成长条

IMG_9911use both hands to secure both ends of the rope and start rolling in opposite directions
双手各压着面条两端往反方向滚动

IMG_9912wrap it loosely around the shaped dough. proof dough till double in size
将其裹到面团上。不要裹得太紧。发酵至双倍大

IMG_9913brush with egg wash and bake in preheated oven of 180 degrees C for 12-15 mins
发酵的面团刷上蛋液,送入预热至 180摄氏度烤箱烤 12-15分钟即可

IMG_9923I am submitting this post to Little Thumbs Up~ October 2015 : Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious

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(13) Comments

  • Angela Chan (October 27, 2015)

    I always look forward to ur posts especially those with these step b steps pictures. Tqvm n happy baking.

  • Rumbling Tummy (October 27, 2015)

    This buns must be so fragrant to eat!! Save some for me pls.

  • Jess @ Bakericious (October 27, 2015)

    these buns are so special with ondeh fillings, and Victoria, you are so hardworking to do all the shaping, if is me I will be too lazy :p

  • May Law (October 27, 2015)

    哇哇哇。。这个ondeh-ondeh面包好特别, 还绑了辫子呢! 漂亮漂亮。。。

  • Esther Lau (October 27, 2015)

    Lovely shaped buns, very pretty!

  • Veronica Ng (October 27, 2015)

    Oh how I love the shape of your Pandan ondeh buns. Victoria you always come out with some amazing creations. Thank you for sharing.

  • JackieC (October 28, 2015)

    Can I use desiccated instead of fresh coconut?

    • Victoria Bakes (October 28, 2015)

      If given a choice, i will say no. Ondeh filling uses freshly grated coconut. But if u cannot find fresh ones, then try soaking it lightly with water before using.

  • WanwanTea婉婉午茶 (October 28, 2015)

    天啊!我竟然看见一个光环!!妳就是 名副其实的点子王!!

  • Zoe (@bake4happykids) (October 29, 2015)

    Hi Victoria,

    Your pandan oneh oneh buns are very fashionable… with braided pattern! Pretty and yummy 🙂

    Zoe

  • Cherie (August 12, 2016)

    Hi Victoria, just wondering if we can make the buns 1 day ahead? Coz I have not used grated coconut before, not sure if it keeps well 🙂 Thanks!

    • Victoria (August 12, 2016)

      Hi Cherie, if you mean make tonight, eat tomorrow, yes you can

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