It’s mostly a sweet taste from all the butter and sugar. Your email address will not be published. We like this method because it evenly distributes the filling throughout the bun. Knead dough by hand for approximately 10 minutes or in a stand mix for 5-7 minutes. You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). Finally nailed a vegan version of Chinese bakery-style milk bread. This site uses Akismet to reduce spam. Cocktail buns are a biggie for me. 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. Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. Coconut buns, or cocktail buns (chicken tail buns) are a favorite at Chinese bakeries. You don’t want to put too much filling on or it will all spill out when you fold up the bun. Set aside. Tip: You want to pipe a thin line because they will soften and spread slightly while baking. 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. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! The bread portion should become fluffyÂ and hollow out around the filling, which should thicken and puff up a bit. Fold the short ends over and press down into the seam to seal as well. What kind of yeast? 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. Your buns look really tasty, my boys would love them! Allow to rise for another 45 minutes to an hour. Snip off one corner when you are ready to pipe the topping on the buns. So just like pineapple buns, cocktail buns have an interesting explanation for their name. will change the nutritional information in any recipe. Mix in the tangzhong, the remaining sugar, … Kids and parents alike would never fail to peek into the box and sneak a bite before dinner. We spread the filling onto the cocktail buns and roll them into a cigar shape, so that all of the filling is evenly distributed. Brush with egg wash and bake in a preheated 350F oven for 12 - 15 mins or until the buns are brown on the bottom. (plus 1 tablespoon, total 250 ml, at room temperature), (12g, dissolved in 1 tablespoon/15 ml hot water). Hi Kay, that shouldn’t happen. Allow this to foam up, about 5 minutes. Once the buns have risen, brush with egg wash. Bake for 15-17 minutes until golden. The milk should be at 108-110 degrees F to develop the yeast (any hotter and it will kill the yeast). Filed Under: Breads, Recipes Tagged With: bread, chinese baking, cocktail bun, gai mei bau, OK those look delicious, but what I really love is that little smiley face fork!!!! As a kid, Iâd scrape a little of the filling out of the center and spread it on the rest of the bread as I ate it, trying to get a little bit of filling and bread into each bite. If you see grayish spots in the tangzhong, discard it and make a fresh batch. Crecipe.com deliver fine selection of quality Coconut cream buns recipes equipped with ratings, reviews and mixing tips. 2. So Iâve basically been planning this recipe since I was five. Thanks for the recipe. 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! I think these rolls look delightful and I’m obsessed with the coconut filling!! Whisk flour and water together in a small saucepan. This was my very first attempt at making cocktail buns so there was a bit of trial and error! Combine the yeast, the warm milk and 1 tbsp of the sugar in a mixing bowl. Cos I don’t have one XD. These coconut buns are made of just two ingredients: self-raising flour and coconut milk. 45 g desiccated coconut or dried coconut flakes. With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, about 10 minutes. 221 / 2,300g left. Place the filled bun seam side down on prepared baking sheet. The topping is a paste of butter, sugar, and flour combined into a stiff frosting-like consistency (no wonder I love these buns so much, they are a bit of a sugar bomb!). 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. Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. 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. 356 Cal. Scale and shape the dough into rolls or buns (approx 40 g for small bun, 60 g for lg bun) If adding fillings; add then let proof until double the size. Such rich detail and really great information in your storytelling! While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. My mom always has a bunch waiting for me when I visit her in Hong Kong. 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. Place on prepared sheets. How special to visit mom and have her homemade bread waiting for you to try. TheWoksofLife.com is written and produced for informational purposes only. But the coconut gives it a bit of crunch, almost like sugar crystals, and very subtly rounds out the flavor. Process coconut and sugar in blender or food processor until very fine. Hi! 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. Remove from heat, add in … Start by making the bread dough, and be sure your ingredients are at room temperature. See more ideas about Coconut buns, Food, Recipes. https://www.tasteofhome.com/recipes/honey-coconut-sticky-buns Combine the flour, butter, and sugar together in a mixer, food processor, or by hand until smooth. The buns looks amazing, and the taste certainly the same! Ever since I discovered King’s, the humble hole-in-the-wall Chinese bakery in the heavily Hispanic Mission neighborhood, I cannot stop raving about their coconut buns — soft buns filled with sweet buttery coconut filling that are truly addicting.. Remove from the oven and brush with the sugar syrup. Place over medium-low heat on the stove. Turn into small bowl. Scrape into a sandwich bag or disposable piping bag and close. Mar 14, 2017 - Explore Dora's board "Chinese coconut buns" on Pinterest. Hi Zoe, yes you can hand-knead the doughâjust extend the first knead by about 5 minutes. Roll up the dough lengthwise into a long cigar shape. This sticky rice balls with desiccated coconut … What kind of milk powder do you use? Combine the flour, sugar, and salt in the bowl of a stand mixer. That’s why there are standard shapes and designs for most classic Chinese baked pastries. And here’s the lovely result. It took me forever to find out what kind of cream it was. Let the tangzhong cool to room temperature before using. You can definitely find this coconut & cream bun in bakery at China town. That’s why there are standard shapes and designs for most classic Chinese baked pastries. https://www.siftandsimmer.com/coconut-buns-chinese-cocktail-buns You follow the same method for making the dough, and after the first proofing instead of forming it into a loaf, you divide it into individual balls. This is one of my favourite bun when I was kid, love to lick the cream , heaven! Preheat your oven to 350 degrees. I used dry active yeast, brand new jar. Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. Step 5. Using the dough hook attachment, turn on the mixer at its lowest setting. Calorie Goal 1,644 cal. Instructions: Beat the butter until soft then add the sugar and vanilla extract, now put the cream into an icing tube/bag. Chill a medium stainless steel or glass bowl and whisk in the fridge for at least 30 minutes prior to … 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. Learn how to cook great Coconut cream buns . The coconut-based filling is … Flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide. These seem like a great appetizer that can be filling while you’re having a cocktail party! So there’s no booze in these buns, nor rooster, but there is a sweet, buttery coconutty filling. All Rights Reserved. (Note: if youâre in a humid climate, and the dough is too sticky, add more flour Â¼ cup at a time until the dough comes together). Most Chinese buns use the same soft white bread base, so I used the same recipe for my milk bread since the tangzhong makes the bread extra tender and gives it more longevity after baking. You don’t need to know any Chinese, just know what the bread you want is supposed to look like and you’ll be able to pick it out visually from the sea of buns. Okay, making cocktail buns isn’t necessarily a tradition for Chinese New Year, but if you plan … I was wondering if margarine be used in place of butter? Fitness Goals : Heart Healthy. More about pastrygirl, © 2006–2021 Anita Chu. Combine yeast and milk and 2 teaspoons of the sugar in a small bowl and let stand for about 5-8 minutes until yeast is bubbly. I suppose they’re like my Proustian madeline: when I bite into one I’m ten years old again, standing in the Chinese bakery looking at a seemingly endless array of puffy golden buns with confusing names like “melon UFO” and “wife cake”. 356 / 2,000 cal left. Combine coconut and sugar together in a food processor and process until fine. 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. Add in the butter and cake flour and process until it is a smooth paste. Purchasing through the links will give this site commissions.Â 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. Continue beating the dough for about 10-15 minutes until the dough is smooth and elastic. You can store them in a covered container for 4-5 days, but they are best within the first couple of days. Bake for 15-17 minutes until golden. Once your coconut buns have risen, brush with egg wash. So even if you don’t think you’re a coconut fan, you should give it a try, and hopefully discover why they’re one of my favorite breads ever! I know, quite confusing. Fat 49g. How does this food fit into your daily goals? Now that Iâm old enough to operate a mixer, I have a better way. These cocktail buns look phenomenal – just gorgeous! Cover buns with plastic wrap and let proof for another 40 minutes until doubled in size again. My newest cookbook, Lollipop Love, is now out! I must try this immediately. Here’s a little step-by-step of how I assembled the buns. Cover the bowl with an overturned plate or damp towel, and place in a warm spot to proof for 75-90 minutes, or until the … ð. Remove from oven and let cool on wire racks before eating. Serving Size : 1 bun. Sarah is the older daughter/sister in The Woks of Life family. When the dough looks like it has doubled in size and is puffy to the touch (if you poke the dough it should hold the indent and slowly fill back in), take the dough and split into 12 equal pieces. 4. 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. Hi Nancy, I’ve never tried it, so I can’t say! Add in the butter and mix to incorporate. amazing! Desiccated coconut has been widely used in Chinese bakery as a filling or topping for sweet dessert and buns. Lightly with egg wash taste certainly the same thing as a base, but Silk. And cut into 12 equal pieces flatten each piece of dough with your hands into a soft, sticky,! Blender or food processor, or by hand until smooth couple of days why there standard! Recipe eBook of a stand mixer a spoon throughout the bun itself soft... Great appetizer that can be filling while you ’ re … process coconut and together. On wire racks before eating an hour our FREE top 25 recipe book coconut in the version... Bake for about 40 minutes until doubled in size again how I the. 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In san francisco with her husband, baby girl, and incredibly coconut cream buns chinese... But there is a sweet, buttery coconutty filling an oiled bowl and cover with plastic wrap this because! Savory tyke buns with plastic wrap and let rest for 15 minutes out what kind of it... Salt in the tangzhong, discard it and make a fresh batch bun when I visit in... Be used in place of butter not be published though we most often use regular dry! In bakery at China town or by hand until smooth breaking ( the test..., there ’ s mostly a sweet taste from all the ingredients added the. Dry yeast when we make it ourselves and parents alike would never fail to peek into the box sneak. Since I was five if margarine be used in place of butter before the dough with butter ( butter! A couple days and bring to room temperature salt in the Woks of Life family for.