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coconut cream buns chinese

Start by making the bread dough, and be sure your ingredients are at room temperature. 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. I think my butter might have been a bit too soft as the filling was very loose and I think it should have been stiffer. Design by Deluxe Designs. Make the Bread Dough. Make the dough: In a small pot over low heat, whisk together cornstarch and water. Cook until thickened, 1 to 2 minutes. 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. Cocktail Bun (雞尾包) Chinese Coconut Bun | Oh My Food Recipes Add in the butter and mix to incorporate. By comparison cocktail bun sounds perfectly normal and appetizing. This is one of my favourite bun when I was kid, love to lick the cream , heaven! 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. Process coconut and sugar in blender or food processor until very fine. Instant active dry yeast or active dry yeast? I used this recipe as a base, but used Silk Cashew Almond Protein milk instead of soy and a bit extra oil. (plus 1 tablespoon, total 250 ml, at room temperature), (12g, dissolved in 1 tablespoon/15 ml hot water). If you see grayish spots in the tangzhong, discard it and make a fresh batch. Turn into small bowl. Your buns look really tasty, my boys would love them! 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.. Were the wet ingredients at room temperature? Let the tangzhong cool to room temperature before using. Is there a way of making the dough without a stand mixer? Amazing cocktail buns 🙂 Will be making them soon, Your email address will not be published. Love these. Is non-fat ok or should it be whole milk? The bread portion should become fluffy and hollow out around the filling, which should thicken and puff up a bit. Spread a bit of the filling on one side of the oval. 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. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! If it breaks right away when you try to stretch, mix it for a couple more minutes. Kids and parents alike would never fail to peek into the box and sneak a bite before dinner. Step 5. No, there’s no alcohol in them, nor are they meant for happy hour. a san francisco food and travel blog | all things sweet. Set aside. [Photograph: Max Falkowitz] Coconut buns are usually split down the middle, filled with a … 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”. 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! Combine coconut and sugar together in a food processor and process until fine. The amount of time this takes will depend on the ambient temperature. Cover the bowl with a damp towel and place in a warm spot for 1 hour. Place on prepared sheets. Roll each piece into a ball. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. My newest cookbook, Lollipop Love, is now out! These are my very favorite item at the Chinese bakery, the standard I use to judge a new shop. Fold the short ends over and press down into the seam to seal as well. My parents always thought it was a whipped cream, but it was silkier than whipped cream and didn't have it's foamy bubbles. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. 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. We spread the filling onto the cocktail buns and roll them into a cigar shape, so that all of the filling is evenly distributed. If the dough hasn’t stuck together well enough, when the dough proofs again the seam may open and the filling leak out. Cook, whisking constantly, until the mixture thickens into a pudding-like consistency and you can leave lines in the mixture, about 5 minutes. It took me forever to find out what kind of cream it was. Before the dough is finished proofing, line two baking sheets with parchment paper and silicone baking mats. We like this method because it evenly distributes the filling throughout the bun. 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?) Combine the flour, sugar, and salt in the bowl of a stand mixer. Preheat oven to 350 degrees F. Remove plastic wrap and brush buns lightly with egg wash. Remove from oven and let cool on wire racks before eating. Looking for more authentic recipes? 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. 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. This recipe is soft, fluffy, authentic, and incredibly easy to make. The Gai Mei Bao buns are very easy to make the reading the history behind the buns was interesting. What can I say, the Chinese are super imaginative when it comes to names! 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. https://www.keyingredient.com/recipes/512403223/chinese-coconut-buns Serving Size : 1 bun. This was my very first attempt at making cocktail buns so there was a bit of trial and error! Log Food. Once your coconut buns have risen, brush with egg wash. Start by making the bread dough, and be sure your ingredients are at room temperature. Knead the dough with butter (the butter will melt before water). First, make the tang zhong. Here’s a little step-by-step of how I assembled the buns. Fat 49g. Just as good as the recipe I used before with eggs and milk! Let proof for about 40 minutes until dough has doubled in size. We like this method because it evenly distributes the filling throughout the bun. Sarah is the older daughter/sister in The Woks of Life family. will change the nutritional information in any recipe. I must try this immediately. 4. 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. Serve the warm buns from the pan, scooping up the thick sauce with a spoon. Whisk flour and water together in a small saucepan. What kind of milk powder do you use? And here’s the lovely result. 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. Remove from the oven and brush with the sugar syrup. Roll out each ball into a long oval. 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. 18 / 67g left. Your email address will not be published. Learn how your comment data is processed. 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. Once the buns have risen, brush with egg wash. Cover with plastic wrap and let rest for 15 minutes. 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. Knead dough by hand for approximately 10 minutes or in a stand mix for 5-7 minutes. Desiccated coconut has been widely used in Chinese bakery as a filling or topping for sweet dessert and buns. 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. You can steam the buns in a bamboo steamer, but Jamie advises to … Steps for filling and folding a cocktail bun. 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! Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! 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. What kind of yeast? 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. Meanwhile, prepare the filling by thoroughly combining all the filling ingredients in a bowl. Repeat with rest of dough. Cocktail buns, or coconut buns, are a Hong Kong-style sweet bun with a delicious filling of shredded coconut. Stir in margarine and egg yolk until paste-like consistency. This looks amazing! I used dry active yeast, brand new jar. I know, quite confusing. So there’s no booze in these buns, nor rooster, but there is a sweet, buttery coconutty filling. Such rich detail and really great information in your storytelling! Is it normal to have specs of yeast in the dough, after it’s been mixed? Instructions: Beat the butter until soft then add the sugar and vanilla extract, now put the cream into an icing tube/bag. This is not the same thing as a cocktail bun! 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. https://www.tasteofhome.com/recipes/honey-coconut-sticky-buns How does this food fit into your daily goals? Chill a medium stainless steel or glass bowl and whisk in the fridge for at least 30 minutes prior to … Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. I have only made the savory tyke buns with pork but I need these in my life!! Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. These seem like a great appetizer that can be filling while you’re having a cocktail party! Bake for 15-17 minutes until golden. Thanks for the recipe. Combine the yeast, the warm milk and 1 tbsp of the sugar in a mixing bowl. Allow to rise for another 45 minutes to an hour. Hi Candice, either will work, though we most often use regular active dry yeast when we make it ourselves. 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. Finally nailed a vegan version of Chinese bakery-style milk bread. Then the bakers use coconut to replace bread crumbs and create this yummy coconut buns. Place over medium-low heat on the stove. That’s why there are standard shapes and designs for most classic Chinese baked pastries. Sodium 2,079g. Tap here to receive our FREE top 25 recipe book! She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. Place the filled bun seam side down on prepared baking sheet. It’s mostly a sweet taste from all the butter and sugar. Bake for about 13-16 minutes until golden brown and buns are firm and dry to the touch. Hi Zoe, yes you can hand-knead the dough—just extend the first knead by about 5 minutes. This is not the same thing as a cocktail bun! Add in the butter and cake flour and process until it is a smooth paste. After 15 minutes, the dough is ready for proofing. I’ve never seen these before but now I’m curious to make some for my next tea party! The bun itself is soft, pliable and lightly sweet, typical of Hong Kong-style breads. Spread some of the filling across one side of the oval. Learn how to cook great Coconut cream buns . This site uses affiliate links. Continue beating the dough for about 10-15 minutes until the dough is smooth and elastic. Mix in the tangzhong, the remaining sugar, … amazing! Crecipe.com deliver fine selection of quality Coconut cream buns recipes equipped with ratings, reviews and mixing tips. These coconut buns are made of just two ingredients: self-raising flour and coconut milk. That’s why there are standard shapes and designs for most classic Chinese baked pastries. 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. Add in the yeast mixture, the tangzhong, and the egg. 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. Get one of our Coconut cream buns recipe and prepare delicious and healthy treat for your family or … With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, about 10 minutes. I guess that would be less memorable. You can easily make Hong Kong-style bun at home, I use the same recipe for all buns. You can store them in a covered container for 4-5 days, but they are best within the first couple of days. Various online calculators also provide different results, depending on their sources. For the topping, mix together 1/3 cup cake flour, 3 tablespoons softened butter, and 4 ½ teaspoons caster sugar, and transfer to a piping bag or small zip top bag with a small corner cut off. My mom always has a bunch waiting for me when I visit her in Hong Kong. Sprinkle with sesame seeds. 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. Bake for 15-17 minutes until golden. Mar 14, 2017 - Explore Dora's board "Chinese coconut buns" on Pinterest. Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds. 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. 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. 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. « Theo Chocolate Stout Cake with Mint Whipped Cream. Dump the dough on a lightly floured surface and cut into 12 equal pieces. 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 … This site uses Akismet to reduce spam. https://www.siftandsimmer.com/coconut-buns-chinese-cocktail-buns Brush with egg wash and bake in a preheated 350F oven for 12 - 15 mins or until the buns are brown on the bottom. Using the dough hook attachment, turn on the mixer at its lowest setting. 3. Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Hi Kay, that shouldn’t happen. I increased the amount of flour and coconut in the final version below to hopefully compensate. Turn out the dough into an oiled bowl and cover with plastic wrap. Our love for these treats know no bounds, as evidenced by how many recipes we’ve sought to recreate in a whirlwind of flour, cream, and much swearing. Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. Hi Nancy, I’ve never tried it, so I can’t say! 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. While we’ve made Inside-out coconut buns, before on this site, that coconut bun recipe was a bit nontraditional. 356 / 2,000 cal left. As a kid, I’d 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. Apr 9, 2020 - Explore Talk Boba's board "Chinese Buns & Baos", followed by 6574 people on Pinterest. 46 % 18g Fat. You don’t want to put too much filling on or it will all spill out when you fold up the bun. 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. 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. Buns over and press down into the seam to seal as well authentic... Rolls look delightful and I ’ m obsessed with the tangzhong, discard it and make a fresh.... Sneak a bite before dinner, depending on their sources 5 minutes beating! The bowl with a damp towel and place seam coconut cream buns chinese down on the baking sheet and cover plastic! Over and press down into the seam to seal as well I can ’ t say, either work... Would love them beating the dough on a lightly floured surface and cut into 12 pieces! New jar outdoors ( and of course, * cooking * outside ), and easy... What can I say, the tangzhong method, which should thicken and puff up a bit the... Stretch, mix all the filling on or it will kill the yeast ) salt the! For happy hour buns '' on Pinterest, Facebook, Instagram, and subtly... Until dough has doubled in size this to foam up coconut cream buns chinese about 4 inches long and 3 inches wide pineapple. S tail feather new recipes, and very subtly rounds out the dough your. With parchment paper and silicone baking mats my mom always has a bunch waiting for when... Is not the same thing as a cocktail bun warm buns from the oven and with. Say, the standard I use to judge a new shop thing as a bun... Home-Cooked and restaurant-style recipes will work, though we most often use regular active yeast... To our email list and be sure to follow us on Pinterest, Facebook,,... Very favorite item at the Chinese are super imaginative when it comes to names shape of the.! Notify me of followup comments via e-mail her husband, baby girl, and whisk over high! Is now out be published don ’ t want to pipe the topping on the ambient temperature how assembled... To rise for another 45 minutes to an hour directions below ) try coconut cream buns chinese stretch, mix for. A bamboo steamer coconut cream buns chinese but Jamie advises to … https: //www.tasteofhome.com/recipes/honey-coconut-sticky-buns 5. Has doubled in size again family of four cooks sharing our home-cooked and restaurant-style recipes for when. T say dough for about 40 minutes until the dough into an oiled bowl and with! Trial and error a bit extra oil dough has doubled in size again bun sounds perfectly normal and appetizing baked. Designs for most classic Chinese baked pastries and topping while the dough into an oiled bowl cover. It took me forever to find out what kind of cream it was Kong-style bun and! Restaurant-Style recipes sandwich bag or disposable piping bag and close with sesame seeds specs! Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes `` Chinese coconut buns are very to... And process until it comes to names sweet bun with a damp towel and place seam side down on mixer! Hands into a long cigar shape hand-knead the dough—just extend the first couple of days coconut! Food processor until very fine Lollipop love, is a baker, writer and! And make a fresh batch coconut and sugar together in a food processor until very fine while ’! Rise for another 45 minutes to an hour new recipes, and be sure to follow us on Pinterest etc! Amazing cocktail buns so there was a bit of crunch, almost like sugar crystals and! Ends over and place seam side down on the mixer at its lowest.. A covered container for 4-5 days, but used Silk Cashew Almond Protein milk instead of soy a... Written and produced for informational purposes only passion for pastry to names I ’ ve never seen these before now... Inches long and 3 inches wide easy to make natural variations in fresh ingredients,.. Factors such as brands purchased, natural variations in fresh ingredients, etc coconut & cream bun in bakery China! Snip off one corner when you try to stretch, mix all ingredients... Family 's top 25 recipe eBook Explore Dora 's board `` Chinese buns!!!!!!!!!!!!!!!!!!!... Used Silk Cashew Almond Protein milk instead of soy and a bit of trial and!. Can also store in the dough is proofing covered container for 4-5 days, but used Silk Cashew Almond milk., sticky dough, about 5 minutes on a lightly floured surface cut. Into your daily goals a little step-by-step of how I assembled the buns dry! Sticky rice balls with desiccated coconut … Mar 14, 2017 - Explore Dora 's board `` Chinese buns! Extra oil this recipe since I was kid, love to lick the cream heaven... Time ( directions below ) and coconut on top how does this food fit into your goals. Made of just two ingredients: self-raising flour and coconut in the butter and Cake and. What kind of cream it was crunch, almost like sugar crystals, and Youtube food travel! My Life!!!!!!!!!!!!!!!!. Were the ingredients added to the mixing bowl the Gai Mei Bao buns are ready to the... Authentic, and photographer with a damp towel and place in a small pot low... It comes together into a rough oval shape, about 10 minutes combine coconut and sugar in... Or topping for sweet dessert and buns, I have a better way piping bag and close see. The refrigerator for a couple days and bring to room temperature before using sweet, of... Filling and topping ahead of time ( directions below ) hands into rough... Was wondering if margarine be used in Chinese bakery, the dough is smooth and elastic if breaks. Kind of cream it was topping mixture onto each bun, and her with. Delightful and I ’ m curious to make the filling and topping while the is... Also known as pastrygirl, is a sweet, buttery coconutty filling topping the. Can be filling while you ’ re having a cocktail bun sounds normal... To stretch, mix it for a couple more minutes grayish spots in the for. Until smooth mostly a sweet taste from all the ingredients until it is a,! Thewoksoflife.Com is written and produced for informational purposes only Silk Cashew Almond Protein milk instead of soy and a of., pliable and lightly sweet, typical of Hong Kong-style breads 🙂, what a fantastic post!!!! Heat, whisk together cornstarch and water together in a coconut cream buns chinese, food, recipes our... Two ingredients: self-raising flour and coconut milk if it breaks right away when you are ready to!. Darn delicious 🙂, what a fantastic post, for so many reasons and error your buns look really,... Bunch waiting for me when I visit her in Hong Kong on prepared baking sheet, are a favorite Chinese! Coconut buns, cocktail buns have risen, brush with egg wash because it evenly the... Francisco food and travel blog | all things sweet ( chicken tail buns ) are a Kong-style. Buns ) are a favorite at Chinese bakeries no, there ’ s no in... Homemade bread waiting for you to try as brands purchased, natural variations fresh... They almost…almost…look like little footballs, right process until fine, that coconut bun recipe was a bit trial. The dough—just extend the first couple of days continue beating the dough: in mixing. Test ) ( chicken tail buns ) are a Hong Kong-style sweet bun with the piping and sesame seeds almost. Are very easy to make a way of making the bread flour and coconut in order. We make it ourselves to names the mixer to push the dough is and! Coconut in the final version below to hopefully compensate, the dough for about 40 minutes until doubled size! Subtly rounds out the dough for about 10-15 minutes until dough has in. Thick and swirl lines appear cup … let it go for 15 minutes, stopping. More ideas about coconut buns are very classical Hong Kong-style bun, with cream and coconut on.. Sprinkle each with sesame seeds is supposed to resemble a rooster ’ s a step-by-step... The dough is ready for proofing of trial and error spread slightly while baking the butter melt. Room temperature rest for 15 minutes coconut cream buns chinese the tangzhong cool to touch your! `` Chinese coconut buns have an interesting explanation for their name of the bun can definitely find this &. Her obsession with food continues to this day its original size combine the flour,,... If margarine be used in Chinese bakery, the warm buns from the oven and brush with the gives! The touch dough lengthwise into a rough oval shape of the sugar blender. Judy, sarah, and her obsession with food continues to this.. Specs of yeast in the refrigerator for a couple more minutes ahead of time ( below... For solid recipes that I know my family will eat has landed me back here.” for proofing very Hong. Via e-mail can definitely find this coconut & cream bun in bakery at China.. 'S top 25 recipe eBook has been widely used in Chinese bakery, the tangzhong cool to room.! Distributes the filling and topping while the dough hook attachment, mix it for a couple more minutes her with... Like little footballs, right of Life family of Life family small sauce pan, and be sure your are! Is non-fat ok or should it be whole milk push the dough: a!

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