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Pandan Coconut Wool Bread

Beautiful aromatic soft bun filled with moist and rich homemade coconut and gula melaka filling.

Dough	Quantity
Flour	170g
Water	100ml
Salt	3g
Saf-instant^® Gold Instant Dry Yeast	3g
Sugar	22g
Butter	16g
Milk Powder	5g
Pandan Essence	2g
Pandan Leaf	20g

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Add gula melaka, pandan leaves and water, bring to boil over low heat and cook until the sugar is dissolved.
Discard the pandan leaves, add in grated coconut and salt, stir and cook until dry (do not overcook). Set aside to cool before use.

Place all the dry ingredients, pandan essence and pre-strained pandan water in the mixing bowl.
Use spiral mixer and mix on low speed for 4 minutes and high speed for 6 minutes. The final dough temperature should be approximately 24˚C.
Divide the dough equally into 6 pieces, approximately 60gm each.
Cover the dough with cling wrap and let it rest for 10 minutes.

Work with one dough at a time. Roll the dough out into a rectangle, about 10 x 5 inches.
Use a pizza cutter or dough scraper to cut thin strips along the upper half of the dough. Make sure to cut through the dough for the wool shape to show later.
Spread the gula melaka filling (approximately 30gm) on the bottom half of the dough, leaving about ½ inch gap on the edge.
Fold the edge over a bit and start rolling from the bottom to the top like a burrito.
Place the dough inside the perimeter of a round pan. Continue with the rest of the dough, filling and dough arrangement. For this recipe, we’ve used 3 dough for one round cake mould.
Final fermentation, cover the cake mould with cling wrap and proof the bread for 135 minutes at 30˚C and 80% humidity or until almost double in size.

Preheat the oven to 200˚C.
Bake for 13 minutes at 180˚C or till golden brown.
Remove buns from the oven and lightly brush the top with melted butter immediately.