And here’s the lovely result. With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, about 10 minutes. Stir in margarine and egg yolk until paste-like consistency. 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!!!! This was my very first attempt at making cocktail buns so there was a bit of trial and error! Your buns look really tasty, my boys would love them! Cocktail buns, or coconut buns, are a Hong Kong-style sweet bun with a delicious filling of shredded coconut. Repeat with rest of dough. Dump the dough on a lightly floured surface and cut into 12 equal pieces. With the Tangzhong method, which make the bun … These coconut buns are made of just two ingredients: self-raising flour and coconut milk. Before the dough is finished proofing, line two baking sheets with parchment paper and silicone baking mats. Remove from oven and let cool on wire racks before eating. I increased the amount of flour and coconut in the final version below to hopefully compensate. So there’s no booze in these buns, nor rooster, but there is a sweet, buttery coconutty filling. I actually found that putting the topping in a plastic sandwich bag and snipping off a small corner worked better than using a regular piping bag, so try that method and see how it works for you. Flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide. 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.. 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. It took me forever to find out what kind of cream it was. How special to visit mom and have her homemade bread waiting for you to try. Steps for filling and folding a cocktail bun. After the bread dough has proofed for an hour, put the dough back in the mixer and knead slowly for another 5 minutes to get rid of air bubbles. Factors such as brands purchased, natural variations in fresh ingredients, etc. 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. 18 / 67g left. 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. You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). 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. Learn how your comment data is processed. Make the dough: In a small pot over low heat, whisk together cornstarch and water. Cocktail buns are a biggie for me. The dough will grow to about 1.5X its original size. Fitness Goals : Heart Healthy. Tuck the ends under to seal. The interior is very moist and buttery sweet from the filling, like a brioche. Honestly, even though there is coconut in the filling I’ve never thought of these buns as coconut flavored. ð. Remove from heat, add in … Once they are cool to touch, your Chinese cocktail buns are ready to eat! Continue beating the dough for about 10-15 minutes until the dough is smooth and elastic. Serving Size : 1 bun. 221 / 2,300g left. See more ideas about chinese bun, coconut buns, pineapple bun. Is non-fat ok or should it be whole milk? Let proof for about 40 minutes until dough has doubled in size. Thanks for sharing! 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. 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 … Just as good as the recipe I used before with eggs and milk! Preheat oven to 350 degrees F. Remove plastic wrap and brush buns lightly with egg wash. Once your coconut buns have risen, brush with egg wash. Remove from the oven and brush with the sugar syrup. Turn the buns over and place seam side down on the baking sheet. You can steam the buns in a bamboo steamer, but Jamie advises to … 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. Serve the warm buns from the pan, scooping up the thick sauce with a spoon. I’ve never seen these before but now I’m curious to make some for my next tea party! Crecipe.com deliver fine selection of quality Coconut cream buns recipes equipped with ratings, reviews and mixing tips. Knead dough by hand for approximately 10 minutes or in a stand mix for 5-7 minutes. Mix in the tangzhong, the remaining sugar, … The bread portion should become fluffy and hollow out around the filling, which should thicken and puff up a bit. Combine the bread flour and water in a small sauce pan, and whisk over medium high heat until thick and swirl lines appear. First, make the tang zhong. If you see grayish spots in the tangzhong, discard it and make a fresh batch. Combine the flour, sugar, and salt in the bowl of a stand mixer. Okay, making cocktail buns isn’t necessarily a tradition for Chinese New Year, but if you plan … So Iâve basically been planning this recipe since I was five. Place on prepared sheets. But the coconut gives it a bit of crunch, almost like sugar crystals, and very subtly rounds out the flavor. Combine the flour, butter, and sugar together in a mixer, food processor, or by hand until smooth. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. This site uses affiliate links. Hi! 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. This recipe is soft, fluffy, authentic, and incredibly easy to make. Hi Candice, either will work, though we most often use regular active dry yeast when we make it ourselves. The milk should be at 108-110 degrees F to develop the yeast (any hotter and it will kill the yeast). That’s why there are standard shapes and designs for most classic Chinese baked pastries. 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. Were the wet ingredients at room temperature? Coconut cream buns recipe. Start by making the bread dough, and be sure your ingredients are at room temperature. Add in the butter and cake flour and process until it is a smooth paste. Cover buns with plastic wrap and let proof for another 40 minutes until doubled in size again. Make the Bread Dough. Design by Deluxe Designs. 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. Cook until thickened, 1 to 2 minutes. I was wondering if margarine be used in place of butter? Bake for 15-17 minutes until golden. Combine coconut and sugar together in a food processor and process until fine. 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