Pandan Coconut Buns (Banh Mi La Dua Nhan Dua)
2 1/4 cup Bread Flour (add more as needed)
2 1/4 tsp. Active Yeast
1/4 cup Pandan Juice
1/4 cup Whole Milk
3 Tbsp. Oil
1/2 tsp. Salt
1/4 cup Sugar
1 cup Coconut Flakes
1/2 cup Brown Sugar
1/2 cup Sugar
1 tsp. Vinegar
1/2 tsp. Salt
2 tsp. Vanilla Sugar
1/2 cup Water
Extra Coconut Flakes
Warm up 1/4 cup Whole Milk, you can put in the microwave for about 30 seconds or use a thermometer to make sure it's around 95-110 degrees F.
In order for Yeast to activate. Add in 2 1/4 tsp. Active Yeast and some sugar in your milk. Set it aside.
Add all the dry ingredients together. 2 1/4 cup Bread Flour. Add 1/4 cup Sugar. Add 1/2 tsp. Salt. Give it a quick mix.
Once the yeast has activated. Add into bowl with the flour mixture. Mix and add in 1/4 cup Pandan Juice. Add 1 Egg. Add 3 Tbsp. Oil.
Mix together and then knead into a dough. Cover the dough with plastic wrap and put in a warm area for 1 hour to rise.
To make the coconut filling, in a pan add 1/2 cup Water. Add 1/2 cup Sugar. Remember to use medium heat. Add 1/2 cup Brown Sugar.
Once it starts to melt add 1 tsp. Vinegar so it won't crystallize. Add 1/2 tsp. Salt. Add 2 tsp. Vanilla Sugar.
Add 1 cup Coconut Flakes. Stir until it thickens and becomes like a syrup.
After 1 hour, take the dough out and divide the dough into 9 equal pieces. Roll one piece of the dough and add in the filling.
Pinch the ends together to form a bun. Line an 8 inch square baking pan with parchment paper or grease it with butter or oil. Place the bun inside.
Repeat until you have all 9 buns in your baking pan. Cover the pan and leave in a warm area to let it rise again. Leave it for about 30 minutes.
Spread some egg wash and sprinkle some coconut flakes on top. Bake in over at 350 degrees F for about 15-20 minutes.