Remove from heat, add in … Well done 🙂. Knead the dough with butter (the butter will melt before water). 46 % 41g Carbs. Nicknamed the Las Vegas of Asia, Macao was a Portuguese colony for 400 years, and in that time, China absorbed many of its culinary influences. I used dry active yeast, brand new jar. Cover the bowl with a damp towel and place in a warm spot for 1 hour. Hi Candice, either will work, though we most often use regular active dry yeast when we make it ourselves. I used this recipe as a base, but used Silk Cashew Almond Protein milk instead of soy and a bit extra oil. https://www.siftandsimmer.com/coconut-buns-chinese-cocktail-buns This was my very first attempt at making cocktail buns so there was a bit of trial and error! Okay, making cocktail buns isn’t necessarily a tradition for Chinese New Year, but if you plan … Amazing cocktail buns 🙂 Will be making them soon, Your email address will not be published. This is not the same thing as a cocktail bun! a san francisco food and travel blog | all things sweet. My mom always has a bunch waiting for me when I visit her in Hong Kong. Bake for about 13-16 minutes until golden brown and buns are firm and dry to the touch. TheWoksofLife.com is written and produced for informational purposes only. Tip: You want to pipe a thin line because they will soften and spread slightly while baking. Spread about a tablespoon of filling onto the middle of the dough, and roll it into a cigar, tucking the ends under the bun to completely seal the filling in. My husband loves the coconut and the cream in the bun and asked me to add tutti frutti to the buns as they reminded him of the coconut buns that we get in the bakeries in India. Apr 9, 2020 - Explore Talk Boba's board "Chinese Buns & Baos", followed by 6574 people on Pinterest. You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). Fold one side of the dough over the filling, then fold the other side over so it overlaps as much as you can without the filling squishing out. The amount of time this takes will depend on the ambient temperature. Preheat your oven to 350 degrees. Thanks for sharing! I think these rolls look delightful and I’m obsessed with the coconut filling!! Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. I’m still getting comments on my Hokkaido milk bread post, and I’m really pleased that’s working out for so many bread lovers! Bake for 15-17 minutes until golden. Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. I am so used to eating buns that are filled with char siew, or luncheon meat, or otah here, I have not tried the one with coconut filling before, so thanks for sharing! These are my very favorite item at the Chinese bakery, the standard I use to judge a new shop. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Add in the butter and cake flour and process until it is a smooth paste. This buns are so cute! At every single large family gathering on my dad’s Cantonese side, someone would inevitably bring a Chinese bakery box full of pineapple buns, roast pork buns, hot dog buns, or plain buttery milk bread. Thanks for sharing! How does this food fit into your daily goals? Repeat with rest of dough. will change the nutritional information in any recipe. More about pastrygirl, © 2006–2021 Anita Chu. Set aside. You don’t want to put too much filling on or it will all spill out when you fold up the bun. Turn the buns over and place seam side down on the baking sheet. https://www.keyingredient.com/recipes/512403223/chinese-coconut-buns Texture. The coconut-based filling is … [Photograph: Max Falkowitz] Coconut buns are usually split down the middle, filled with a … The bao (Chinese for bread) was soft and flavorful, topped with shredded coconut and filled with a slightly sweet and silky smooth cream. Roll each piece into a ball. This site uses Akismet to reduce spam. What I think the coconut contributes most is body and a bit of texture to the filling; if it wasn’t there it would simply be a bun filled with butter. Knead dough by hand for approximately 10 minutes or in a stand mix for 5-7 minutes. Once the buns have risen, brush with egg wash. Plus they look pretty darn delicious 🙂, What a fantastic post !!! We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. If the dough hasn’t stuck together well enough, when the dough proofs again the seam may open and the filling leak out. 356 / 2,000 cal left. Start by making the bread dough, and be sure your ingredients are at room temperature. Thanks for the recipe. Preheat oven to 350 degrees F. Remove plastic wrap and brush buns lightly with egg wash. Roll up the dough lengthwise into a long cigar shape. Kids and parents alike would never fail to peek into the box and sneak a bite before dinner. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. This recipe is soft, fluffy, authentic, and incredibly easy to make. This site uses affiliate links. By comparison cocktail bun sounds perfectly normal and appetizing. Coconut cream buns recipe. Were the ingredients added to the mixing bowl in the order listed? 😀. Pinch together to make a firm seal. Sarah is the older daughter/sister in The Woks of Life family. Now that I’m old enough to operate a mixer, I have a better way. Make the dough: In a small pot over low heat, whisk together cornstarch and water. Is there a way of making the dough without a stand mixer? Add 1/4 cup … I increased the amount of flour and coconut in the final version below to hopefully compensate. First, make the tang zhong. Sprinkle with sesame seeds. The second tradition I like most is making yummy food, like these delicious Chinese Coconut Buns, or cocktail buns, as they’re called in some circles. What I also like is that some of the filling will melt into the surrounding bread, so it’s almost like a self-buttering bun. Combine coconut and sugar together in a food processor and process until fine. (plus 1 tablespoon, total 250 ml, at room temperature), (12g, dissolved in 1 tablespoon/15 ml hot water). If you want, you can check the temperature - it's finished when it reaches 65 degrees C (149 degrees F), but I don't find it necessary. But I also really enjoyed reading about how they got their name, and about how eating one takes you right back to your childhood, staring at the melon UFOs and wife cakes! Chill a medium stainless steel or glass bowl and whisk in the fridge for at least 30 minutes prior to … Sodium 2,079g. Remove from oven and let cool on wire racks before eating. Required fields are marked *, Notify me of followup comments via e-mail. Factors such as brands purchased, natural variations in fresh ingredients, etc. Combine the flour, butter, and sugar together in a mixer, food processor, or by hand until smooth. Mix in the tangzhong, the remaining sugar, … I was able to get about twelve buns out of the recipe below; you might end up with one or two more or less depending on how much you dough grows but the important thing is to keep the buns all the same size so they bake evenly. That’s why there are standard shapes and designs for most classic Chinese baked pastries. These seem like a great appetizer that can be filling while you’re having a cocktail party! Again you may have to practice and experiment with how much filling you put in so you can get the dough to seal together properly. Here’s a little step-by-step of how I assembled the buns. 221 / 2,300g left. Looking for more authentic recipes? By the way, some Chinese bakeries will sometimes have an item called “Coconut Cream Buns” which look like a long bun split in half and filled with whipped cream and coconut. Just as good as the recipe I used before with eggs and milk! Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. This is one of my favourite bun when I was kid, love to lick the cream , heaven! Pour the warm, thick sauce over the risen buns and bake in the preheated oven for 18 to 25 minutes, until the buns are golden brown on top and the internal temperature registers 190°F on an instant-read thermometer. The dough will grow to about 1.5X its original size. Log Food. Learn how your comment data is processed. After you fill and shape the buns, you can decorate them in the classic manner which means two lines of topping piped across the top and bottom, and a sprinkling of sesame seeds over the center for crunch. Various online calculators also provide different results, depending on their sources. Allow this to foam up, about 5 minutes. You can make the filling and topping while the dough is proofing. Daily Goals. Snip off one corner when you are ready to pipe the topping on the buns. What a fantastic post, for so many reasons! Using the dough hook attachment, turn on the mixer at its lowest setting. I always weigh my dough on a scale, divide by the number of buns I want, and cut off pieces to get the same weight for each bun. Purchasing through the links will give this site commissions. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Steps for filling and folding a cocktail bun. (Note: if you’re in a humid climate, and the dough is too sticky, add more flour ¼ cup at a time until the dough comes together). amazing! Hello! Hi Zoe, yes you can hand-knead the dough—just extend the first knead by about 5 minutes. Cook, whisking constantly, until the mixture thickens into a pudding-like consistency and you can leave lines in the mixture, about 5 minutes. Cocktail buns are a biggie for me. We like this method because it evenly distributes the filling throughout the bun. While we’ve made Inside-out coconut buns, before on this site, that coconut bun recipe was a bit nontraditional. Scrape into a sandwich bag or disposable piping bag and close. Serve the warm buns from the pan, scooping up the thick sauce with a spoon. My thing about coconut cocktail buns is that they usually have this big spoonful of filling kind of globbed together in the middle of the bun. Your buns look really tasty, my boys would love them! I guess that would be less memorable. 18 / 67g left. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. The traditional long oval shape of the bun with the piping and sesame seeds is supposed to resemble a rooster’s tail feather. Once your coconut buns have risen, brush with egg wash. Remove from the oven and brush with the sugar syrup. Add in the butter and mix to incorporate. By the way, some Chinese bakeries will sometimes have an item called “Coconut Cream Buns” which look like a long bun split in half and filled with whipped cream and coconut. We spread the filling onto the cocktail buns and roll them into a cigar shape, so that all of the filling is evenly distributed. It’s almost too rich for me to finish but it’s so good I can’t stop, and it always ends only when there’s just crumbs left on my fingers. 1. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. Serving Size : 1 bun. 356 Cal. Calorie Goal 1,644 cal. The cocktail bun can be found in many Chinese bakeries along with other popular sweet buns like the pineapple bun, which also originated from Hong Kong. These coconut buns are made of just two ingredients: self-raising flour and coconut milk. Using the dough hook attachment, turn on the mixer at its lowest setting. I was feeling hungry for some of that bread myself, so fitting that my next baking challenge used the milk bread recipe to make another Chinese bakery classic: Cocktail buns, or coconut buns, or gai mei bau. The cocktail bun is soft, just slightly squishy because of the soft filling inside, and covered in two stripes of sweet frosting and a dash of sesame seeds. So there’s no booze in these buns, nor rooster, but there is a sweet, buttery coconutty filling. 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