Place on prepared sheets. (plus 1 tablespoon, total 250 ml, at room temperature), (12g, dissolved in 1 tablespoon/15 ml hot water). By comparison cocktail bun sounds perfectly normal and appetizing. You can steam the buns in a bamboo steamer, but Jamie advises to … The bread portion should become fluffy and hollow out around the filling, which should thicken and puff up a bit. Sprinkle with sesame seeds. Bake for 15-17 minutes until golden. will change the nutritional information in any recipe. My mom always has a bunch waiting for me when I visit her in Hong Kong. (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). 2. Remove from heat, add in … Love these. The milk should be at 108-110 degrees F to develop the yeast (any hotter and it will kill the yeast). How special to visit mom and have her homemade bread waiting for you to try. 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 is one of my favourite bun when I was kid, love to lick the cream , heaven! 3. 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. Preheat your oven to 350 degrees. Continue beating the dough for about 10-15 minutes until the dough is smooth and elastic. (Note: if you’re … 221 / 2,300g left. I guess that would be less memorable. Instructions: Beat the butter until soft then add the sugar and vanilla extract, now put the cream into an icing tube/bag. 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! Dump the dough on a lightly floured surface and cut into 12 equal pieces. a san francisco food and travel blog | all things sweet. 18 / 67g left. Plus they look pretty darn delicious 🙂, What a fantastic post !!! Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Hi! You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). Hello! You can also make the filling and topping ahead of time (directions below). 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 cocktail buns look phenomenal – just gorgeous! Set aside. Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. Turn into small bowl. Design by Deluxe Designs. Let the tangzhong cool to room temperature before using. 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. Sarah is the older daughter/sister in The Woks of Life family. Thanks for sharing! In the bowl of a stand mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). 356 / 2,000 cal left. Cover buns with plastic wrap and let proof for another 40 minutes until doubled in size again. 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. Required fields are marked *, Notify me of followup comments via e-mail. Roll each piece into a ball. Mix in the tangzhong, the remaining sugar, … So just like pineapple buns, cocktail buns have an interesting explanation for their name. Cocktail buns are a biggie for me. Hi Zoe, yes you can hand-knead the dough—just extend the first knead by about 5 minutes. 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. https://www.siftandsimmer.com/coconut-buns-chinese-cocktail-buns Whisk flour and water together in a small saucepan. 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 looks amazing! Scrape into a sandwich bag or disposable piping bag and close. 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. Once the buns have risen, brush with egg wash. Your buns look really tasty, my boys would love them! All Rights Reserved. Bake for about 13-16 minutes until golden brown and buns are firm and dry to the touch. It’s mostly a sweet taste from all the butter and sugar. Learn how to cook great Coconut cream buns . Combine coconut and sugar together in a food processor and process until fine. The coconut-based filling is … This is not the same thing as a cocktail bun! I know, quite confusing. 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. First, make the tang zhong. Let proof for about 40 minutes until dough has doubled in size. I think these rolls look delightful and I’m obsessed with the coconut filling!! After 15 minutes, the dough is ready for proofing. That’s why there are standard shapes and designs for most classic Chinese baked pastries. amazing! Start by making the bread dough, and be sure your ingredients are at room temperature. 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. They are very classical Hong Kong-style bun, with cream and coconut on top. Various online calculators also provide different results, depending on their sources. 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. 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. Hi Nancy, I’ve never tried it, so I can’t say! You can store them in a covered container for 4-5 days, but they are best within the first couple of days. What can I say, the Chinese are super imaginative when it comes to names! Step 5. 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. Learn how your comment data is processed. Preheat oven to 350 degrees F. Remove plastic wrap and brush buns lightly with egg wash. 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. Once they are cool to touch, your Chinese cocktail buns are ready to eat! https://www.tasteofhome.com/recipes/honey-coconut-sticky-buns Serve the warm buns from the pan, scooping up the thick sauce with a spoon. You can also store in the refrigerator for a couple days and bring to room temperature before using. Before the dough is finished proofing, line two baking sheets with parchment paper and silicone baking mats. 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 think my butter might have been a bit too soft as the filling was very loose and I think it should have been stiffer. 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. 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. 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. Calorie Goal 1,644 cal. What kind of yeast? The bao (Chinese for bread) was soft and flavorful, topped with shredded coconut and filled with a slightly sweet and silky smooth cream. Place over medium-low heat on the stove. More about pastrygirl, © 2006–2021 Anita Chu. 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. We like this method because it evenly distributes the filling throughout the bun. 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. Turn out the dough into an oiled bowl and cover with plastic wrap. Stir in margarine and egg yolk until paste-like consistency. 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. Steps for filling and folding a cocktail bun. See more ideas about Coconut buns, Food, Recipes. Allow to rise for another 45 minutes to an hour. 4. Okay, making cocktail buns isn’t necessarily a tradition for Chinese New Year, but if you plan … Is there a way of making the dough without a stand mixer? Place the filled bun seam side down on prepared baking sheet. Your email address will not be published. 8 % 7g Protein. What kind of milk powder do you use? 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. 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. My newest cookbook, Lollipop Love, is now out! Is it normal to have specs of yeast in the dough, after it’s been mixed? 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. I like to leave the bowl on top of the stove (no burners turned on) but with the oven turned to 250 degrees. Turn the buns over and place seam side down on the baking sheet. Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds. You don’t want to put too much filling on or it will all spill out when you fold up the bun. Set aside. Fold the short ends over and press down into the seam to seal as well. Combine the bread flour and water in a small sauce pan, and whisk over medium high heat until thick and swirl lines appear. 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. Coconut. This sticky rice balls with desiccated coconut … How does this food fit into your daily goals? Daily Goals. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Using the dough hook attachment, turn on the mixer at its lowest setting. Cocktail buns, or coconut buns, are a Hong Kong-style sweet bun with a delicious filling of shredded coconut. Roll out each ball into a long oval. Fitness Goals : Heart Healthy. Desiccated coconut has been widely used in Chinese bakery as a filling or topping for sweet dessert and buns. 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. Pipe two lines of the topping over each bun. I’ve never seen these before but now I’m curious to make some for my next tea party! And here’s the lovely result. “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. 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. Sodium 2,079g. Kids and parents alike would never fail to peek into the box and sneak a bite before dinner. After 15 minutes of kneading, scrape the dough from the dough hook. 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. Is non-fat ok or should it be whole milk? Cover the bowl with a damp towel and place in a warm spot for 1 hour. 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. Combine the flour, butter, and sugar together in a mixer, food processor, or by hand until smooth. 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. This recipe is soft, fluffy, authentic, and incredibly easy to make. I used dry active yeast, brand new jar. No, there’s no alcohol in them, nor are they meant for happy hour. Coconut buns, or cocktail buns (chicken tail buns) are a favorite at Chinese bakeries. Once your coconut buns have risen, brush with egg wash. Looking for more authentic recipes? Flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide. 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?) The Gai Mei Bao buns are very easy to make the reading the history behind the buns was interesting. Tuck the ends under to seal. What a fantastic post, for so many reasons! 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