Tuesday 17 May 2016

椰丝面包 【Coconut Bun】




椰丝面包, 是一款吃不腻的传统经典面包。  它不但是我从小吃到大的经典面包, 而今也是我家孩子们百吃不厌的心头挚爱。   每当毫无头绪该做什么面包时, 或是吃腻了其它面包坊的面包, 脑海里总会想到这款以马六甲椰糖所炒的椰丝馅, 一款让人对它不离不弃的的传统面包。 






椰丝面包

面包食谱取自一次发酵法的懒人食谱

椰丝馅料
235克白椰丝(1粒)
3片班兰叶 (切成2cm)
100克马六甲椰糖 (切碎)
4大匙天然黑糖蜜
80克清水
3/4大匙粟粉

** 适量椰蓉

* 将椰糖, 黑蜜糖,班兰叶和清水混合煮至溶解, 加入椰丝并以小火炒至香浓略干。  然后加入芡水翻炒均匀即可。 

面包食谱取自一次发酵法的懒人食谱
** 将面团分割成12份, 滚圆包入椰丝馅, 封口后排入烤盘里,并在面团面表喷上一些水份, 然后再沾上椰蓉, 继续发酵1小时15分钟或至双倍大。
** 放入预热烤箱180度, 烘烤18-20分钟至表面黄金色。  




【Coconut Bun】
Bun recipe adapted from here

【Coconut Filling】

235g shredded coconut 
3 pieces pandan leaves (cut into 2cm)
100g gula melaka, chopped
4 tbsp natural molasses sugar
80g water
3/4 tbsp corn flour+ 1+1/2 tbsp water

**  adequate amount of desiccated coconut

FillingMix gula melaka, molasses sugar, pandan leaves and water in a pot, bring it to boil until sugar dissolved.  Add shredded coconut and stir fry until the mixture slightly dry .  Lastly, thicken with starch solution, stir well and set aside. (remove the pandan leaves)

**  Divide the dough into 12 portions,  shape it into a balls and wrap in filling.  
**  Spray water on the dough and coat with desiccated coconut, then place into greased pan to have of proofing until it's doubled in size. 
**  Bake in preheated oven at 180 C for 18-20 minutes until golden brown.





3 comments:

  1. 我也是喜欢吃。。。呵呵(^_^)

    ReplyDelete
  2. 自家做的椰丝面包一定很美味! 好吃好吃!

    ReplyDelete
  3. 我每次都会想着要做什么内馅的面包, 就是想不到椰丝的, 看了妳家美味的椰丝面包, 我就会牢牢记住了, 嘻嘻。。

    ReplyDelete

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