Monday, April 26, 2010

PAN DE COCO

This is my April Bread Challenge. I have always wanted to learn how to bake one of my favorite Filipino bread Pan de Coco. I was planning on using the dough for my walnut rolls but i figured i should go authentic, i know that sour cream is definitely not one of the ingredients in making pan de coco.

I also thought of making my pan de sal dough but then that'll defeat my bread challenge ( to make different kinds of yeast based bread at least once a month). I finally found this rolls recipe from Red Star Original, BROWN AND SERVE PAN ROLLS with some tweakings.

These rolls turned out good but not exactly the kind of dough i remembered used for the Pan de Coco. So..i'm still on a quest to find that perfect dough, soft, pillowy pan de coco dough but this recipe would suffice for now.

Y: 24 rolls

FILLING:

2 C brown sugar
2 C sweetened coconut flakes

Mix both ingredients and set aside.

BREAD DOUGH:

1 1/3  C  Water
1/4  C  Oil
5 C  Bread Flour
1 t Salt
2 T  Sugar
4 1/2  t Active dry yeast ( 2 packs of 1/4 oz active dry yeast)

NOTE: MILK MAY BE USED IN LIEU OF WATER FOR A SOFTER CRUMB AND CRUST ROLLS.

MIXER METHOD

In a large mixing bowl, combine 2 + 1/2 C flour, yeast, sugar, and salt; mix well.

Combine water and oil; heat to 120 degrees F.

Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, gradually stir in enough remaining flour to make a soft dough.

Knead on floured surface until smooth and elastic, 5 to 8 minutes.

RISING, SHAPING AND BAKING

Place in greased bowl, turning to grease top.  Cover; let rise until dough tests rise

Punch down dough and knead on a floured board for 5 minutes.

Divide dough and roll each half into a 12×2 inch log.

Cut each into 12 pieces to yield 24 rolls.

Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.

Place a little of soften butter and a heaping tablespoon of the coconut sugar filling.

Gather sides of round, pinch together and twist.

Place pinched side down on parchment paper, repeat until done.

Cover; let rise in warm place for an hour or until indentation remains after touching.

Bake rolls in a 350 degrees F oven for 25 minutes or until brown.

Let set 30 minutes in pans.  Turn out of pans; cool on a wire rack to room temperature.



















14 comments:

  1. I will try this yummy bread. Hopefully it will come out like yours or even closer. Great

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  2. Looks delicious! Reminds me so much of my childhood bread, hard to find it these days, maybe i should bake it on my own. Thanks for the recipe :-)

    Sawadee from Bangkok,
    Kris

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  3. Hi, Nang! Oh sure you will be able to make this, and i know even better than mine=;) I know that because you're an expert in making Italian bread so this should be easy.

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  4. Thanks Kris! This is one of my fave but the bread that i remembered are the soft ones. The dough i made here is good but not as soft as how i wanted it to be, so i'm still looking for a better dough.

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  5. Yummy! Your pan de coco looks so good. I just looked now and it's almost 1 am here and I'm drooling :)

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  6. They look lovely and the flavour base is so interesting, the crust and the filling look so nice. Great work on this bread recipe.

    Cheers from Audax in Sydney Australia.

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  7. You are too funny, Chef_D! Bakit gising ka pa at 1 a.m? I know what you mean, that happens to me often=;) I surf and surf then i see this food that i've been craving! torture!!!

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  8. Hi, Audax! This is one of my fave snack growing up. I'm just not that close w/ my dough. Thanks for visiting=;)

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  9. This looks delsih!! Love the filling :)

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  10. Yummy. Well you have done it again, my mouth is watering. Hope you are all well.xxx

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  11. Hi, Kim! Yup i love, love the filling.

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  12. Hello, Raymonde! LOL!!! Thank you 'tho=;) How are you?

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  13. hi!
    pede po ba magtanong kung ano po ginawa sa coconut nilu2to po ba sya muna? from: ailene

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  14. Hi, Ailene. No, i didn't cook the coconut. I used desiccated coconut (dried coconut flakes) 'yan lang kasi ang available. But if you can buy fresh shredded coconut mas masarap and also, it's not necessary to cook them. It'll cook as the bread is baking. Thank you for the visit. Hope i answered your question. Salamat ulit.

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