Bánh mì ngọt with Coconut
Ingredients
- 333.3 gWheat flour (sifted)
- 66.7 gWhite sugar (divided)
- 13.3 gFresh baker's yeast
- 166.7 mlWhole milk (lukewarm)
- 0.7 pcEgg (at room temperature)
- 40 gUnsalted butter (softened)
- 0.7 pinchGray sea salt
- 100 gCoconut meat (shredded)
- 33.3 mlCoconut milk
Method
A crumb that pulls apart like cotton, with a thin, shiny crust. The coconut heart stays moist, contrasting with the soft Vietnamese milk bread dough.
- 1
Dissolve the fresh baker's yeast in lukewarm whole milk. Let it rest for 10 minutes until a foam forms on the surface.
- 2
Mix the wheat flour, white sugar, and salt. Incorporate the egg and milk-yeast mixture. Knead until the dough pulls away from the sides, then add the softened butter. The dough should become smooth and elastic under your palm.
- 3
Cover with a damp cloth. Let the dough double in size in a warm place. It should be puffy and spring back slightly when pressed.
- 4
Mix the coconut meat with the remaining sugar and coconut milk. Heat gently in a saucepan until the liquid is absorbed and the filling holds together.
- 5
Divide the dough into equal balls. Flatten each ball, place a spoonful of filling in the center, and seal carefully by pinching the edges. Place on a tray, seam side down.
- 6
Let rise for 45 minutes. Brush the surface with a little milk so the crust shines after baking.
- 7
Bake at 180°C. The buns are ready when they are uniformly golden and sound hollow when tapped on the bottom.
Frequently asked questions
How do you get this dish right?
- For a stringy crumb, don't rush the kneading; the dough must be silky.
- If the filling is too dry, add another spoonful of coconut milk.
- Cool on a wire rack to prevent the bottom from getting soggy from moisture.
How long does this dish keep?
Store in an airtight container at room temperature for 2 days. Microwave for 10 seconds to restore the softness.
