Sunday, January 29, 2017
Pan de coco recipe
For the dough
5 Cups all purpose flour
1/4 cup Granulated sugar
2-1/2 tsp yeast
1/2 tsp Salt
1 tsp Dough conditioner(optional)
2-1/4 cup Very warm milk
1.activate the yeast add the granulated sugar to the warm milk stir, and then add in the yeast whisk it and set it aside.
2.Combine the dry ingredients.flour,salt and dough conditioner.
3.In a stand mixer pour in the flour into the stand mixer bowl.and add in the milk and yeast mixture and the egg.mix it until the dough become smooth and elastic.
4.Transfer the dough into a bowl greased it with non stick cooking spray or oil it with vegetable oil.cover it and let it rise for about 1 hr.or until it doubled in size.
(while the dough is rising make your filling)
For the coconut filling.
2 cups packed dark brown sugar
4 cups grated or sherreded coconut (fresh of Frozen)
1-14 oz coconut milk.
1.In a pot combine coconut milk and sugar together and stir.
2.bring it to stove top cook it over medium high heat until it become thick and bubbly.or until it reaches the soft ball stage.(with a candy thermometer )
3.Add in the grated coconut.stir and cook for another 10 to 15 minutes until all the liquid has absorbed
4.Turn off the heat and let it cool down.
Putting The Filling.
1.Deflate the dough to get rid of the air.and divide it to your desired size I weigh mine 50 oz each.
2.With a rolling pin roll it out for about 1/4 of an inch thick add the filling 1 tbs or more.
3 Pinched to seal it.make sure it sealed good so the filling won't leak while baking in the oven.
4.Let it rise again for another 1 hr.or until it doubled in size.
5.Pre heat the oven to 350 degrees and bake it for about 15 to 18 minutes or until the tops turn slightly golden brown.
6.Let it cool down and then store it in a ziplock bag to keep it soft.