Page 46 - Slide 1

Special Coconut Buns

4 c bread flour For the filling : Yield: 40 pcs

4 c all purpose flour 2 c sugar
¾ tbsp salt 3 c coconut meat shredded

2 tbsp active yeast 1 tbsp vanilla
1 ¼ c sugar ½ c coconut water
¼ c warm water ¾ c condensed milk Cook the filling on a

¾ c milk (evaporated) ¾ c evaporated milk nonstick pan or boiler
8 egg yolks ¼ c butter according to desired

1 c butter, melted 3 ½ tbsp cornstarch consistency.
1 ½ c desiccated coconut For the topping:
2 tsp vanilla extract desiccated coconut

In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it
stand until foamy, about 10 minutes. In another bowl, sift together all
the dry ingredients and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, eggs,
egg yolks, butter, desiccated coconuts and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use your

wrist to form a round ball. Repeat the procedure of kneading till dough
is elastic and smooth to touch. Put the dough ball in a greased bowl
covered with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface. Make

60-gram balls. Put the filling. Gather the edges and seal. Using a sharp
knife, cut a slit on top. Brush with egg whites and roll in desiccated

coconut. Allow to rise for 30 minutes.

Bake at 350°F for 20-25 minutes.

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