Recipe of Speedy Filipino pan de coco

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Steps to Make Favorite Filipino pan de coco. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Filipino pan de coco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Filipino pan de coco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can cook Filipino pan de coco using 16 ingredients and 13 steps. Here is how you can achieve it.

Let's bake Filipino Pan De Coco bread. Pan de Coco is one of our favorite traditional Filipino bread for our merienda (afternoon snack) or breakfast. Filipino Pan de Coco are soft and buttery baked buns filled with sweetened coconut filling. ☀ Want to check my FILIPINO Pan de Coco RECIPE 👇 youtube.com/watch?v=xQkvDGbEb5M&t=325s

Ingredients and spices that need to be Make ready to make Filipino pan de coco:

1. 🍞 Dough
2. 2 1/4 tsp. active dry yeast or instant yeast
3. 1 cup lukewarm milk
4. 1/2 cup sugar
5. 4 cups bread flour or All-Purpose flour
6. 1/2 cup oil
7. 1 large egg
8. 1 tsp salt
9. 1 tbsp vanilla
10. 🍞 Coconut Filling
11. 1 cup Desiccated Coconut / Fresh Grated Coconut
12. 1/4 cup Butter
13. 1/4 cup Brown Sugar
14. 1/8 Cup Heavy Cream
15. 1 tsp Cinnamon powder
16. 🍞 Eggwash 1 egg & milk

Steps to make to make Filipino pan de coco

1. FOR THE DOUGH: combine 1 cup lukewarm milk, ½ cup of sugar, and 2 ¼ tsp. active dry yeast or instant yeast. Stir until completely dissolved. Let it stand for 5 to 10 mins until yeast begins to foam.
2. In the bowl of your stand mixer, combine flour and salt. Mix thoroughly. Then add egg
3. Then add vanilla, yeast mixture and oil. Stir until just combined.
4. Knead the dough for 15 minutes until your dough becomes soft and elastic. Do the windowpane test, just take a small ball of dough and start to gentry stretch it out
5. Place the dough in the bowl greased with cooking oil and let it rise (proof) for 1 hour. When the dough doubled in size you know you achieved a good rise.
6. FOR THE PANDE COCO FILLING. In a cooking pot over low heat, combine desiccated coconut, butter, sugar and heavy cream. Cook for a few minutes and mix well until well incorporated.
7. Simmer until the sugar melts and has a sticky texture. Set aside and let it cool down.
8. FOR TPREPARATIONS. Divide the dough into portions and form into balls. For an evenly sized dough you can use a kitchen scale.
9. Using a light rolling pin flatten each ball into a thick disc shape. Place about 2 full teaspoons of filling. Fold dough over filling to meet in the center; pinch edges to seal
10. Repeat with all the other. Place all the filled dough on a baking tray with parchment paper and let it rise for another 1hr. While waiting you can now pre-heat the oven (375°F or 180°C°).
11. Before baking poke the top of dough with fork and carefully brush the rolls lightly with the egg wash. (1 beaten egg + milk).
12. Bake for 25 minutes or until the top turns light brown.
13. Tadaaaahhh! enjoy your meryenda! fika!

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So that's going to wrap it up with this special food Recipe of Any-night-of-the-week Filipino pan de coco. Thank you very much for your time. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!