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Ube Coconut Cinnamonless Rolls15 rolls Chef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe |
Ingredients for Tangzhong:
• 175 g. whole milk
• 35 g. bread flour
• 30 g. ube powder
Ingredients for Final Dough:
• 4 ea. eggs
• 32 g. whole milk
• 3 g. honey
• ½ t. ube extract
• 465 g. bread flour
• 8 g. instant yeast
• 13 g. salt
• 75 g. granulated sugar
• 262 g. unsalted butter, pliable
Ingredients for Coconut Custard:
• 227 g. The Perfect Purée Coconut Puree, thawed
• 43 g. sweetened shredded coconut
• 57 g. granulated sugar
• 5 g. vanilla
• 4 g. salt
• 1 egg
• 1 egg yolk
• 14 g. cornstarch
• 7 g. butter
Ingredients for Cream Cheese Icing :
• 285 g. cream cheese, cold
• 72 g. unsalted butter
• 285 g. confectioner’s sugar
• 1 tsp. mexican vanilla
• 1 tsp. salt
Ingredients for Toasted Coconut:
• toasted cashews
• white chocolate crispy pearls
Method for Dough:
1. To make the tangzhong: combine the whole milk, flour, and ube powder in a small pot. Bring to a simmer and cook until thick, whisking constantly. Cool completely.
2. Add the cooled tangzhong and all ingredients except the sugar and butter to the bowl of an electric mixer.
3. Bring together with a dough hook until combined. Autolyze for 20 minutes.
4. Add the sugar, and mix on medium speed for 5 minutes.
5. On low speed, add the butter in 5 – 6 additions, mixing until completely homogeneous in between each addition.
6. Allow to bulk ferment for 1 hr, folding at 30 mins.
7. Rest overnight in the fridge.
Method for Coconut Custard:
1. Combine the puree, shredded coconut, sugar, vanilla, and salt in a pot and bring to a gentle boil.
2. Combine the egg, egg yolk, and cornstarch in a small bowl; temper into the hot puree mixture.
3. Return the mixture to the pot and cook until thickened, while stirring constantly.
4. Add the butter; cool completely before using.
Method for Cream Cheese Icing:
1. Paddle all ingredients in the bowl of an electric mixer until homogeneous.
2. Whip on high until lightened in color.
3. Set aside until finishing.
Assembly:
1. On a generously floured surface, roll the dough to a 30 x 16 in rectangle.
2. Spread with the coconut custard and roll tightly.
3. Cut into 2 in pieces and place into lightly greased 2.75 – 3 in silicone molds for individuals or lightly greased baking pan of choice.
4. Proof until doubled in size.
5. Bake at 320 F convection for 15-17 min.
6. Allow to cool slightly before icing.
7. Portion icing with a 1 oz scoop.
8. Top with toasted coconut, toasted cashews, and white chocolate crispy pearls as desired.