amazing! Preheat your oven to 350 degrees. This looks amazing! will change the nutritional information in any recipe. I think these rolls look delightful and I’m obsessed with the coconut filling!! Coconut. Using the dough hook attachment, turn on the mixer at its lowest setting. 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. Hi! Fold the short ends over and press down into the seam to seal as well. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). I used dry active yeast, brand new jar. The traditional long oval shape of the bun with the piping and sesame seeds is supposed to resemble a rooster’s tail feather. Add in the yeast mixture, the tangzhong, and the egg. Combine the yeast, the warm milk and 1 tbsp of the sugar in a mixing bowl. Bake for 15-17 minutes until golden. Turn out the dough into an oiled bowl and cover with plastic wrap. Mix in the tangzhong, the remaining sugar, … To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. 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. Kids and parents alike would never fail to peek into the box and sneak a bite before dinner. This buns are so cute! How special to visit mom and have her homemade bread waiting for you to try. Chill a medium stainless steel or glass bowl and whisk in the fridge for at least 30 minutes prior to … 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. 45 g desiccated coconut or dried coconut flakes. 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. Cook, whisking constantly, until the mixture thickens into a pudding-like consistency and you can leave lines in the mixture, about 5 minutes. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.â. https://www.siftandsimmer.com/coconut-buns-chinese-cocktail-buns 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. 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. We like this method because it evenly distributes the filling throughout the bun. We like this method because it evenly distributes the filling throughout the bun. ð. Spread some of the filling across one side of the oval. https://www.tasteofhome.com/recipes/honey-coconut-sticky-buns Required fields are marked *, Notify me of followup comments via e-mail. 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. You don’t want to put too much filling on or it will all spill out when you fold up the bun. Tuck the ends under to seal. The interior is very moist and buttery sweet from the filling, like a brioche.Â Honestly, even though there is coconut in the filling I’ve never thought of these buns as coconut flavored. Add 1/4 cup … Fitness Goals : Heart Healthy. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! and from the top, they almost…almost…look like little footballs, right? Set aside. The English name is a literal translation of the Chinese gai mei bau, which means “rooster tail bun” (yeah, “cocktail bun” does sound more appealing than “rooster tail bun”, doesn’t it?) Instant active dry yeast or active dry yeast? Texture. Fat 49g. This was my very first attempt at making cocktail buns so there was a bit of trial and error! 18 / 67g left. You can also store in the refrigerator for a couple days and bring to room temperature before using. Cover with plastic wrap and let rest for 15 minutes. The bao (Chinese for bread) was soft and flavorful, topped with shredded coconut and filled with a slightly sweet and silky smooth cream. Flatten each piece of dough with your hands into a rough oval shape, about 4Â inches long and 3 inches wide. Knead the dough with butter (the butter will melt before water). You might be tempted to walk away from the mixture at the beginning when it's taking a while to thicken, but don't - it will come together surprisingly quickly and you don't want it to overcook. Roll out each ball into a long oval. Love these. 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.. Cover the bowl with a damp towel and place in a warm spot for 1 hour. If you see grayish spots in the tangzhong, discard it and make a fresh batch. So there’s no booze in these buns, nor rooster, but there is a sweet, buttery coconutty filling. Add in the butter and cake flour and process until it is a smooth paste. Bake for 15-17 minutes until golden. Cook until thickened, 1 to 2 minutes. 221 / 2,300g left. Is it normal to have specs of yeast in the dough, after itâs been mixed? I’ve never seen these before but now I’m curious to make some for my next tea party! 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. 4. 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! Hi Nancy, I’ve never tried it, so I can’t say! My mom always has a bunch waiting for me when I visit her in Hong Kong. These are my very favorite item at the Chinese bakery, the standard I use to judge a new shop. My parents always thought it was a whipped cream, but it was silkier than whipped cream and didn't have it's foamy bubbles. 46 % 18g Fat. Turn into small bowl. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Then the bakers use coconut to replace bread crumbs and create this yummy coconut buns. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. 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. Tip: You want to pipe a thin line because they will soften and spread slightly while baking. Jamie uses a food processor to mix the two, but I find sifting the flour over the milk (and then mixing with a fork) works just as fine. These coconut buns are made of just two ingredients: self-raising flour and coconut milk. TheWoksofLife.com is written and produced for informational purposes only. Stir in margarine and egg yolk until paste-like consistency. 356 / 2,000 cal left. You can easily make Hong Kong-style bun at home, I use the same recipe for all buns. 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. Generic - Chinese Coconut Cream Bun. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. Cocktail buns, or coconut buns, are a Hong Kong-style sweet bun with a delicious filling of shredded coconut. Mar 14, 2017 - Explore Dora's board "Chinese coconut buns" on Pinterest. Turn the buns over and place seam side down on the baking sheet. Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. 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. I like to leave the bowl on top of the stove (no burners turned on) but with the oven turned to 250 degrees. Remove from oven and let cool on wire racks before eating. While weâve madeÂ Inside-out coconut buns, before on this site, that coconut bun recipe was a bit nontraditional. That’s why there are standard shapes and designs for most classic Chinese baked pastries. 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. Amazing cocktail buns ð Will be making them soon, Your email address will not be published. Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. Lam Kho has heard stories (which he emphasizes he’s not been able to independently verify) that the coconut bun might have originated in Macao, a sovereign nation of China, located off its south coast. Start by making the bread dough, and be sure your ingredients are at room temperature. 3. Allow this to foam up, about 5 minutes. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Why aren’t they called coconut buns? 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. Thanks for sharing! Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds. Daily Goals. Combine the flour, sugar, and salt in the bowl of a stand mixer. What kind of milk powder do you use? 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. If it breaks right away when you try to stretch, mix it for a couple more minutes. These seem like a great appetizer that can be filling while you’re having a cocktail party! Step 5. Continue beating the dough for about 10-15 minutes until the dough is smooth and elastic. Hi Kay, that shouldn’t happen. Now that Iâm old enough to operate a mixer, I have a better way. 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. Calorie Goal 1,644 cal. We spread the filling onto the cocktail buns and roll them into a cigar shape, so that all of the filling is evenly distributed. Sprinkle with sesame seeds. I guess that would be less memorable. At every single large family gathering on my dadâs 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. These cocktail buns look phenomenal – just gorgeous! Brush with egg wash and bake in a preheated 350F oven for 12 - 15 mins or until the buns are brown on the bottom. Bake for about 13-16 minutes until golden brown and buns are firm and dry to the touch. Steps for filling and folding a cocktail bun. 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. After much trial and error, we now come to you with a much more traditional cocktail bunsââreminiscent of Chinese bakeries pastââusing our trusty milk bread recipe as a base. The coconut-based filling is … 46 % 41g Carbs. 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! This site uses affiliate links. That’s why there are standard shapes and designs for most classic Chinese baked pastries. Various online calculators also provide different results, depending on their sources. Sarah is the older daughter/sister in The Woks of Life family. Serve the warm buns from the pan, scooping up the thick sauce with a spoon. First, make the tang zhong. The milk should be at 108-110 degrees F to develop the yeast (any hotter and it will kill the yeast). Pipe two lines of the topping over each bun. 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