Pumpkin Coconut Buns

I used to buy coconut buns from cake shop because I love the coconut filling in the buns.  Today I decided to bake my own coconut buns. After browsing through the Internet, finally settled with a recipe by mix and match from three recipes.

The Ingredients.

300 grams high protein flour

11/2 tbsp sugar

2      tbsp milk powder

1      tbsp butter

100 grams steamed, smashed pumpkin

160 ml cold water

2 tsp instant dry yeast

1 tsp salt

1 egg (for glazing)

2 tbsp black sesame(for decoration)

Ingredients for the filling

180 grams grated white coconut
100 grams dark brown sugar(I got it from Medan,Indonesia)
50 grams UHT milk

25 grams butter

1/4 tsp salt
3 pandan leaves(screw pine),knotted

I put  all dough the ingredients into my bread maker to make the dough, it will take one and the half hour the dough to be ready.  While waiting for the dough, I prepare the filling.

To make the filling, combine butter, dark brown sugar, salt, pandan leaves and milk in a saucepan over low fire.  When butter has melted and the sugar dissolved, stir in grated coconut.  Mix well and cook until mixture is almost dry.  Cool filling, then refrigerate.

When the dough is ready, turn it out on a lightly floured surface, scale down the dough to fifty grams each. Use the palm of the hand to round up the dough into small ball.

Roll ball of dough out flat.  Add a tablespoon of filling.  Gather up the sides and pleat up.  Turn down the pleated side on a greased tray.  Leave the balls to prove for thirty minutes. Brush balls with egg glaze and sprinkle with black sesame.

The buns before baking

Preheat the oven at 180 degree Celsius, bake the buns for twenty minutes or until golden brown.

The texture of the buns were much softer and smoother with the added pumpkin.  I like it.