Blogging Marathon #18
Theme: Assorted – Stuffed Foods
Today’s recipe is another that falls into the category of Stuffed Foods, which was my selected theme for Week 1.
Every time I visit Chinatown, I always stop at one of the bakeries to pick up one of their Coconut-Raisin Breads. This is a Sweet Raisin Bread, with a Coconut filling inside and I love it. This is my attempt at making a healthier variation of this yummy sweet bread, using whole wheat flour.
I’ve recently started reading about the Chinese Water Roux method of making bread, which promises a softer and fluffier bread than traditional bread baking methods. Since this is my attempt at one of the Chinese breads I purchase in Chinatown, I thought it was the perfect opportunity for me to test the method. This method called Tangzhong actually was invented by the Japanese, but has been adopted extensively in Chinese bread baking also.
The water roux can be prepared 1-3 days in advance. From what I have read after 3 days, it will start to go rancid. If it turns grey, then you know it is bad and discard it. I used it immediately, however if you are going to refrigerate it, bring it back to room temperature before you use it in the bread recipe.
1/4 cup all purpose flour
1 cup water
Dissolve flour in water until there are no lumps. Put on low heat and simmer until the mixture is thickened and coats the back of a spoon, about 2-3 minutes. Immediately transfer to a glass bowl or container and cover with plastic wrap. Let cool to room temperature before using or refrigerating.
(click here for printable recipe)
1/4 cup flax seeds
1/4 cup millet flour
1/4 cup coconut milk powder
2 cups whole wheat bread flour
1 3/4 cup white bread flour
1 tablespoon yeast
1 teaspoon salt
2 tablespoons sugar
1 egg, beaten
water roux (see above)
1 cup water
3 tablespoons butter, softened
1 cup coconut, grated (freshly grated coconut is best but if you are too lazy as I am, I used frozen grated coconut, defrosted)
1/3 cup golden raisins
1/3 cup firmly packed brown sugar
1/4 cup pistacchios
2 tablespoons milk
Grind flax seeds and combine with millet flour, milk powder, salt, sugar, yeast and whole wheat flour. Add egg, butter and water roux. Mix until dough leaves the side of the bowl.
Add 1 cup of warm water and the white bread flour. Knead for about 5 minutes. Dough is not as elastic as other bread baking methods.
Place in a greased bowl and cover with a clean kitchen towel and let rise for 2 hours, until doubled in size.
In a bowl, mix the coconut, brown sugar and raisins.
Grease a muffin tin and a loaf pan.
Punch down air bubbles from dough and with half of the dough, we will make rolls.
On a floured board, knead the dough for a couple of minutes and then grab a golf ball sized piece of dough. Flatten in between your hands and stretch a little. Put a tablespoon of the filling inside and then fold over and seal well. Place in muffin tin.
With the other half of the dough, roll into a large rectangle and spread the rest of the filling on top, adding the pistacchios. Roll up and place seam side down in loaf pan.
Cover rolls in muffin tin and loaf pan and let rise another 30 minutes.
Preheat oven to 375 F.
Brush the tops with milk and sprinkle a little sugar on top.
Bake for 25 minutes.
This makes a delicious sweet bread with coffee or tea.