The journey of this delightful bread began with a seemingly ordinary day at work when a co-worker shared a piece of Samoan coconut cream bread. Little did I know that this simple act of sharing would ignite a culinary adventure that would forever alter my perception of bread.
The first bite was a revelation. The strong, creamy coconut flavor had seeped lovingly into the moist bread, leaving an indelible mark on my taste buds. It was a taste that lingered, a memory that demanded to be recreated. While I was familiar with the Filipino coconut bun, where the coconut essence nestled within, this Samoan variation captivated with its unabashed generosity of coconut cream. It was as if paradise had been baked into every bite.
With an intrigue that bordered on obsession, I set out to marry this creamy goodness with the soft, buttery ensaymada, a match I believed was destined to happen. In the realm of flavors, this union was like a harmonious duet, each note complementing the other perfectly.
A dash of research unveiled that bringing this Samoan-inspired bread to life was a surprisingly straightforward process. It was time to transform my vision into reality.
MotherBee’s Panipopo
Dough:
You have the choice of ensaymada dough or hot dog roll dough – both serve as worthy canvases for this creation.
Cream:
Coconut cream: 500 grams
White Sugar: 100 grams
Glaze:
1 whole egg (well beaten)
1 tablespoon of Condensed milk
2 tablespoons of Coconut cream
Procedure:
Begin by preparing the dough, a crucial foundation for our creation.
Carefully weigh out the dough into 50-gram balls, allowing them a moment to rest before their transformation begins.
In a baking pan, pour the coconut cream, filling it halfway.
Arranged the dough balls, ensuring they have at least 2 cm of breathing space between them.
To prevent drying, shower the dough balls with more coconut cream. This will moisten the surface and keep it supple.
Now, comes the magic of patience. Let the dough proof for 1 to 2 hours, or until they’ve doubled in size. This is where the anticipation builds.
Before the grand reveal in the oven, generously glaze the top of the dough with the egg, condensed milk, and coconut cream mixture.
Finally, into the preheated oven at 150°C they go, to bake for at least 20-25 minutes, slowly transforming into golden delights.
But the journey doesn’t end there. After their hot and aromatic debut, pour the remaining coconut cream over the freshly baked bread, and allow them the time to cool down completely. If you’re inclined towards a bolder coconut flavor, don’t hesitate to add more cream.
As with all treasures, freshness is key. Keep this delectable creation at a temperature lower than 4°C for no more than 4 hours. A word of caution, though - if it’s exposed to temperatures of 5°C or higher for more than 4 hours, it should be consumed immediately or reheated to reach 65°C.
So here it is, a bread that transcends boundaries and takes your taste buds on a journey through the lush landscapes of coconut heaven.
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