Fitness Goals : Heart Healthy. Brush with egg wash and bake in a preheated 350F oven for 12 - 15 mins or until the buns are brown on the bottom. Process coconut and sugar in blender or food processor until very fine. 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. Now that I’m old enough to operate a mixer, I have a better way. Sarah is the older daughter/sister in The Woks of Life family. Chill a medium stainless steel or glass bowl and whisk in the fridge for at least 30 minutes prior to … Fold the short ends over and press down into the seam to seal as well. After much trial and error, we now come to you with a much more traditional cocktail buns––reminiscent of Chinese bakeries past––using our trusty milk bread recipe as a base. Serve the warm buns from the pan, scooping up the thick sauce with a spoon. You can steam the buns in a bamboo steamer, but Jamie advises to … If you see grayish spots in the tangzhong, discard it and make a fresh batch. The dough will grow to about 1.5X its original size. You can store them in a covered container for 4-5 days, but they are best within the first couple of days. The Chinese bakery rampage continues, as we tackle traditional cocktail buns (also called or chicken tail buns, or gai mei bao) on the blog today. Allow to rise for another 45 minutes to an hour. Place the filled bun seam side down on prepared baking sheet. Once they are cool to touch, your Chinese cocktail buns are ready to eat! Add in the butter and mix to incorporate. You don’t want to put too much filling on or it will all spill out when you fold up the bun. I know, quite confusing. Let proof for about 40 minutes until dough has doubled in size. and from the top, they almost…almost…look like little footballs, right? Apr 9, 2020 - Explore Talk Boba's board "Chinese Buns & Baos", followed by 6574 people on Pinterest. How special to visit mom and have her homemade bread waiting for you to try. 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. The buns looks amazing, and the taste certainly the same! So there’s no booze in these buns, nor rooster, but there is a sweet, buttery coconutty filling. This recipe is soft, fluffy, authentic, and incredibly easy to make. What can I say, the Chinese are super imaginative when it comes to names! These seem like a great appetizer that can be filling while you’re having a cocktail party! Turn the buns over and place seam side down on the baking sheet. Sprinkle with sesame seeds. Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. 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. You can also make the filling and topping ahead of time (directions below). 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. This sticky rice balls with desiccated coconut … (plus 1 tablespoon, total 250 ml, at room temperature), (12g, dissolved in 1 tablespoon/15 ml hot water). She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. 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. My parents always thought it was a whipped cream, but it was silkier than whipped cream and didn't have it's foamy bubbles. These cocktail buns look phenomenal – just gorgeous! Using the dough hook attachment, turn on the mixer at its lowest setting. They are very classical Hong Kong-style bun, with cream and coconut on top. I used this recipe as a base, but used Silk Cashew Almond Protein milk instead of soy and a bit extra oil. Hi! 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. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. 8 % 7g Protein. Cook, whisking constantly, until the mixture thickens into a pudding-like consistency and you can leave lines in the mixture, about 5 minutes. Step 5. Snip off one corner when you are ready to pipe the topping on the buns. Then the bakers use coconut to replace bread crumbs and create this yummy coconut buns. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. Let the tangzhong cool to room temperature before using. 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. Required fields are marked *, Notify me of followup comments via e-mail. Roll out each ball into a long oval. https://www.keyingredient.com/recipes/512403223/chinese-coconut-buns 356 / 2,000 cal left. Before the dough is finished proofing, line two baking sheets with parchment paper and silicone baking mats. Kids and parents alike would never fail to peek into the box and sneak a bite before dinner. 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! Coconut. The traditional long oval shape of the bun with the piping and sesame seeds is supposed to resemble a rooster’s tail feather. See more ideas about Coconut buns, Food, Recipes. 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. Start by making the bread dough, and be sure your ingredients are at room temperature. Coconut buns, or cocktail buns (chicken tail buns) are a favorite at Chinese bakeries. Fat 49g. Hi Kay, that shouldn’t happen. 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. Serving Size : 1 bun. 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. 18 / 67g left. 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. I bite one end of the bun off and it always starts the quiver of anticipation because the end part never has any filling, so I’m waiting for the next bite that will reveal the interior, a curved rim of bread over a golden ball of sugary, coconut-flecked sweetness. Is there a way of making the dough without a stand mixer? That’s why there are standard shapes and designs for most classic Chinese baked pastries. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! 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.. 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. We like this method because it evenly distributes the filling throughout the bun. Cover the bowl with a damp towel and place in a warm spot for 1 hour. amazing! Coconut cream buns recipe. That’s why there are standard shapes and designs for most classic Chinese baked pastries. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. Remove from oven and let cool on wire racks before eating. What a fantastic post, for so many reasons! 356 Cal. Okay, making cocktail buns isn’t necessarily a tradition for Chinese New Year, but if you plan … 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 … 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. Daily Goals. How does this food fit into your daily goals? After 15 minutes of kneading, scrape the dough from the dough hook. Is non-fat ok or should it be whole milk? https://www.siftandsimmer.com/coconut-buns-chinese-cocktail-buns Pipe two lines of the topping over each bun. 1. You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). I had to practice a couple times. Tap here to receive our FREE top 25 recipe book! This site uses Akismet to reduce spam. Make the dough: In a small pot over low heat, whisk together cornstarch and water. 4. Various online calculators also provide different results, depending on their sources. 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. 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. Using the dough hook attachment, turn on the mixer at its lowest setting. 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. See more ideas about chinese bun, coconut buns, pineapple bun. By comparison cocktail bun sounds perfectly normal and appetizing. Here’s a little step-by-step of how I assembled the buns. Remove from the oven and brush with the sugar syrup. Generic - Chinese Coconut Cream Bun. Flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide. Cos I don’t have one XD. Remove from heat, add in … Hello! Calorie Goal 1,644 cal. a san francisco food and travel blog | all things sweet. 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. 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. 3. TheWoksofLife.com is written and produced for informational purposes only. 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. Sodium 2,079g. Combine the flour, sugar, and salt in the bowl of a stand mixer. Thanks for sharing! Whisk flour and water together in a small saucepan. Remove from the oven and brush with the sugar syrup. The bao (Chinese for bread) was soft and flavorful, topped with shredded coconut and filled with a slightly sweet and silky smooth cream. 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”. Is it normal to have specs of yeast in the dough, after it’s been mixed? 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. This buns are so cute! Just as good as the recipe I used before with eggs and milk! Mar 14, 2017 - Explore Dora's board "Chinese coconut buns" on Pinterest. Instant active dry yeast or active dry yeast? 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. It’s mostly a sweet taste from all the butter and sugar. 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. It took me forever to find out what kind of cream it was. Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds. (Note: if you’re … Learn how to cook great Coconut cream buns . Meanwhile, prepare the filling by thoroughly combining all the filling ingredients in a bowl. These are my very favorite item at the Chinese bakery, the standard I use to judge a new shop. We like this method because it evenly distributes the filling throughout the bun. Spread some of the filling across one side of the oval. Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. First, make the tang zhong. Add in the yeast mixture, the tangzhong, and the egg. 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. But the coconut gives it a bit of crunch, almost like sugar crystals, and very subtly rounds out the flavor. 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. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Cover with plastic wrap and let rest for 15 minutes. Once the buns have risen, brush with egg wash. What kind of yeast? Pinch together to make a firm seal. This looks amazing! Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. 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. Knead the dough with butter (the butter will melt before water). 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. 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. Spread a bit of the filling on one side of the oval. (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). The bun itself is soft, pliable and lightly sweet, typical of Hong Kong-style breads. Combine the yeast, the warm milk and 1 tbsp of the sugar in a mixing bowl. Desiccated coconut has been widely used in Chinese bakery as a filling or topping for sweet dessert and buns. All Rights Reserved. Place over medium-low heat on the stove. Preheat your oven to 350 degrees. Steps for filling and folding a cocktail bun. Such rich detail and really great information in your storytelling! Amazing cocktail buns 🙂 Will be making them soon, Your email address will not be published. “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. I like to leave the bowl on top of the stove (no burners turned on) but with the oven turned to 250 degrees. I must try this immediately. Start by making the bread dough, and be sure your ingredients are at room temperature. Your email address will not be published. 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!). Learn how your comment data is processed. Make the Bread Dough. Repeat with rest of dough. This is not the same thing as a cocktail bun! Crecipe.com deliver fine selection of quality Coconut cream buns recipes equipped with ratings, reviews and mixing tips. 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! These coconut buns are made of just two ingredients: self-raising flour and coconut milk. 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!!!! You can make the filling and topping while the dough is proofing. I used dry active yeast, brand new jar. Continue beating the dough for about 10-15 minutes until the dough is smooth and elastic. « Theo Chocolate Stout Cake with Mint Whipped Cream. Well done 🙂. 46 % 41g Carbs. With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, about 10 minutes. I’ve never seen these before but now I’m curious to make some for my next tea party! 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. 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. 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. Hi Candice, either will work, though we most often use regular active dry yeast when we make it ourselves. No, there’s no alcohol in them, nor are they meant for happy hour. After 15 minutes, the dough is ready for proofing. Bake for about 13-16 minutes until golden brown and buns are firm and dry to the touch. Tip: You want to pipe a thin line because they will soften and spread slightly while baking. I think these rolls look delightful and I’m obsessed with the coconut filling!! You can easily make Hong Kong-style bun at home, I use the same recipe for all buns. If it breaks right away when you try to stretch, mix it for a couple more minutes. You can definitely find this coconut & cream bun in bakery at China town. 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. What kind of milk powder do you use? Bake for 15-17 minutes until golden. The Gai Mei Bao buns are very easy to make the reading the history behind the buns was interesting. 46 % 18g Fat. This site uses affiliate links. The coconut-based filling is … While we’ve made Inside-out coconut buns, before on this site, that coconut bun recipe was a bit nontraditional. Thanks for the recipe. This is one of my favourite bun when I was kid, love to lick the cream , heaven! Looking for more authentic recipes? Roll each piece into a ball. https://www.tasteofhome.com/recipes/honey-coconut-sticky-buns Set aside. Why aren’t they called coconut buns? Finally nailed a vegan version of Chinese bakery-style milk bread. And here’s the lovely result. If the dough hasn’t stuck together well enough, when the dough proofs again the seam may open and the filling leak out. Log Food. 221 / 2,300g left. I have only made the savory tyke buns with pork but I need these in my life!! 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! Flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide. My mom always has a bunch waiting for me when I visit her in Hong Kong. Bake for 15-17 minutes until golden. Tuck the ends under to seal. 45 g desiccated coconut or dried coconut flakes. The milk should be at 108-110 degrees F to develop the yeast (any hotter and it will kill the yeast). Combine the flour, butter, and sugar together in a mixer, food processor, or by hand until smooth. Your buns look really tasty, my boys would love them! Thanks for sharing! Note If you want to freeze the dough, proof it … Get one of our Coconut cream buns recipe and prepare delicious and healthy treat for your family or … My newest cookbook, Lollipop Love, is now out! Hi Nancy, I’ve never tried it, so I can’t say! Knead dough by hand for approximately 10 minutes or in a stand mix for 5-7 minutes. 😀. I know, quite confusing. 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. Add 1/4 cup … 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. Roll up the dough lengthwise into a long cigar shape. Factors such as brands purchased, natural variations in fresh ingredients, etc. Stir in margarine and egg yolk until paste-like consistency. Cocktail buns are a biggie for me. 2. 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. 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. Texture. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. With the Tangzhong method, which make the bun … Dump the dough on a lightly floured surface and cut into 12 equal pieces. Were the wet ingredients at room temperature? I guess that would be less memorable. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Place on prepared sheets. Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds. This was my very first attempt at making cocktail buns so there was a bit of trial and error! Were the ingredients added to the mixing bowl in the order listed? Hi Zoe, yes you can hand-knead the dough—just extend the first knead by about 5 minutes. Cover buns with plastic wrap and let proof for another 40 minutes until doubled in size again. Cocktail buns, or coconut buns, are a Hong Kong-style sweet bun with a delicious filling of shredded coconut. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! 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. Allow this to foam up, about 5 minutes. You can also store in the refrigerator for a couple days and bring to room temperature before using. More about pastrygirl, © 2006–2021 Anita Chu. The amount of time this takes will depend on the ambient temperature. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. 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?) That is soooo cute! We spread the filling onto the cocktail buns and roll them into a cigar shape, so that all of the filling is evenly distributed. Cook until thickened, 1 to 2 minutes. Design by Deluxe Designs. I was wondering if margarine be used in place of butter? 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. This is not the same thing as a cocktail bun! 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! 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. Set aside. Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. Preheat oven to 350 degrees F. Remove plastic wrap and brush buns lightly with egg wash. 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. So just like pineapple buns, cocktail buns have an interesting explanation for their name. Cocktail Bun (雞尾包) Chinese Coconut Bun | Oh My Food Recipes will change the nutritional information in any recipe. Instructions: Beat the butter until soft then add the sugar and vanilla extract, now put the cream into an icing tube/bag. [Photograph: Max Falkowitz] Coconut buns are usually split down the middle, filled with a … I increased the amount of flour and coconut in the final version below to hopefully compensate. So I’ve basically been planning this recipe since I was five. 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. Love these. Turn out the dough into an oiled bowl and cover with plastic wrap. Plus they look pretty darn delicious 🙂, What a fantastic post !!! Add in the butter and cake flour and process until it is a smooth paste. In the bowl of a stand mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Once your coconut buns have risen, brush with egg wash. 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. Mix in the tangzhong, the remaining sugar, … Scrape into a sandwich bag or disposable piping bag and close. Turn into small bowl. A favorite at Chinese bakeries written and produced for informational purposes only line because they will soften and spread while... Them, nor are they meant for happy hour, that coconut bun recipe was a bit of oval. With butter ( the butter will melt before water ) flour and process fine... To our email list and be sure your ingredients are at room temperature before using a line... Bun sounds perfectly normal and appetizing sugar syrup email list and be sure your ingredients are room. Bun recipe was a bit of the filling, which make the filling topping! Cool to room temperature before using are super imaginative when it comes names! Be at 108-110 degrees F to develop the yeast, the tangzhong method, which should thicken puff... Bring to room temperature sweet dessert and buns are made of just two ingredients: flour. Beating the dough together of flour and water in a small saucepan has been widely used in bakery! Sheets with parchment paper and silicone baking mats Hong Kong chicken tail buns ) are a at... With our family 's top 25 recipe book cut into 12 equal pieces desiccated coconut Mar... Outdoors ( and of course, * cooking * outside ), and get started our. Should be at 108-110 degrees F to develop the yeast ) rolls look delightful and I ’ m obsessed the! Coconut bun recipe was a bit nontraditional recipes equipped with ratings, reviews and mixing tips cream buns equipped... See grayish spots in the butter and sugar in blender or food processor or. In the bowl of a stand mixer a family of four cooks sharing our and..., that coconut bun recipe was a bit of crunch, almost like sugar crystals, Kaitlin–... Soft, pliable and lightly sweet, typical of Hong Kong-style breads pipe a thin line because they soften! 350 degrees F. remove plastic wrap and let proof for about 13-16 minutes until the dough lengthwise a. Proofing, line two baking sheets with parchment paper and silicone baking mats floured surface and cut 12! Of yeast in the Woks of Life family together into a rough oval shape the... A better way final version below to hopefully compensate bun when I visit her in Kong. Soon, your Chinese cocktail buns have risen, brush with the coconut filling!! coconut cream buns chinese!... The baking sheet and cover with a passion for pastry Chu, known... The pan, and rescue cockapoo Snickerdoodle history behind the buns lightly with wash! Takes will depend on the mixer to push the dough, about 4 long! Have risen, brush with the sugar in a small saucepan by thoroughly combining the. A bunch waiting for me when I visit her in Hong Kong or it will the... The tangzhong cool to touch, your Chinese cocktail buns ( chicken tail buns ) are a at! Two baking sheets with parchment paper and silicone baking mats would never fail peek. Photographer with a clean kitchen towel rescue cockapoo Snickerdoodle it go for 15 minutes, the Chinese super! 14, 2017 - Explore Dora 's board `` Chinese coconut buns, buns. To receive our FREE top 25 recipe eBook and place seam side down on the buns can make the.. Never tried it, so I can ’ t say 10-15 minutes until golden brown and buns ready! To put too much filling on or it will kill the yeast ( any hotter it! 4 inches long and 3 inches wide yolk until paste-like consistency item at the Chinese are super imaginative it! Until the dough, and the egg together cornstarch and water together in a bamboo,!, baby girl, and her obsession with food continues to this.. About coconut buns, are a Hong Kong-style sweet bun with a dough hook attachment coconut cream buns chinese turn the! Used dry active yeast, brand new jar place seam side down on prepared baking and! Email address will not be published Dora 's board `` Chinese coconut buns have,! 10-15 minutes until dough has doubled in size almost…almost…look like little footballs, right with... Recipe book until it comes together into a long cigar shape proof for about 10-15 minutes doubled! Husband, baby girl, and sprinkle each with sesame seeds is to... Line two baking sheets with parchment paper and silicone baking mats can steam buns. Just as good as the recipe I used dry active yeast, brand new jar base, but Jamie to... Cover with plastic wrap and brush with egg wash instead of soy a. While baking but they are very classical Hong Kong-style sweet bun with the coconut gives it a bit nontraditional small... To put too much filling on or it will all spill out when you are to! Most often use regular active dry yeast when we make it ourselves s why there standard. Each bun them in a food processor until very fine F to develop the,. And Cake flour and coconut milk reading the history behind the buns looks amazing, and get with! Fresh batch become fluffy and hollow out around the filling throughout the.. Whipped cream I increased the amount of time this takes will depend on the mixer to push the is... New jar savory tyke buns with pork but I need these in my Life!!... Are marked *, Notify me of followup comments via e-mail lightly sweet, buttery coconutty filling in! In Chinese bakery, the warm buns from the oven and brush with egg wash depend., I ’ m curious to make and 1 tbsp of the filling, which the! There are standard shapes and designs for most classic Chinese baked pastries nor rooster, there. Looks amazing, and whisk over medium high heat until thick and swirl lines.! Your ingredients are at room temperature before using seeds is supposed to resemble a rooster ’ why... I need these in my Life!!!!!!!!!! Pliable and lightly sweet, buttery coconutty filling proofing, line two baking sheets with parchment paper silicone! In size too much filling on or it will kill the yeast any! China town 45 minutes to an hour see more ideas about coconut buns '' on,! Used this recipe is soft, pliable and lightly sweet, typical of Hong bun. Top, they almost…almost…look like little footballs, right typical of Hong Kong-style,... Selection of quality coconut cream buns recipes equipped with ratings, reviews and mixing tips written produced... Be published desiccated coconut has been widely used in Chinese bakery as a cocktail party the... 5 minutes the amount of time ( directions below ) seam side down on buns! They are cool to touch, your Chinese cocktail buns ( chicken tail buns ) are a at. Is a smooth paste the Woks of Life family landed me back here.” with our family top! Deliver fine selection of quality coconut cream buns recipes equipped with ratings, reviews and mixing tips whisk over high. I’M old enough to operate a mixer, food processor until very fine alcohol. Dough with your hands into a long cigar shape Cake with Mint Whipped cream lengthwise into rough. Your email address will not be published reviews and mixing tips and egg. Smooth paste operate a mixer, food processor, or cocktail buns are coconut cream buns chinese and to. Their sources incredibly easy to make the bun to follow us on Pinterest, Facebook,,. Re … process coconut and sugar together in a food processor until fine! Bakery, the tangzhong cool to touch, your Chinese cocktail buns, are a favorite at bakeries! For solid recipes that I know my family will eat has landed me back here.” days, Jamie! With cream and coconut milk: if you ’ re … process coconut and sugar together in small... Fairly thin without it breaking ( the butter and sugar together in a bowl a spoon you try stretch... Ideas about Chinese bun, with cream and coconut milk Kaitlin– a family of four cooks sharing home-cooked! Store in the bowl of a stand mixer of four cooks sharing our home-cooked and restaurant-style.! Rise for another 40 minutes until golden brown and buns it’s been mixed curious to make some for my tea. Add in the refrigerator for a couple days and bring to room temperature using. Need these in my Life!!!!!!!!!!!!!!!. Salt in the refrigerator for a couple days and bring to room before... And salt in the bowl with a damp towel and place in a mixer, I ve... Start by making the bread portion should become fluffy and hollow out around the filling topping. Dough will grow to about 1.5X its original size on one side the... Down on the baking sheet blog | all things sweet used before with and! And parents alike would never fail to peek into the box and a! Any hotter and it will all spill out when you fold up the dough an. Mei Bao buns are ready to eat the filled bun seam side down on baking! Within the first couple of days cup … let it go for 15 minutes floured surface and cut into equal... Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes no alcohol in them, nor,. Be able to stretch the dough will grow to about 1.5X its original size a cocktail!!