Healthy Food

Chinese language Bakery Coconut Buns (椰絲包)

Chinese bakery-inspired coconut buns

Thanks to Bob’s Crimson Mill for sponsoring this publish!

This Chinese language bakery-inspired coconut bun recipe has been a very long time within the making. My preliminary inspiration got here from a sliced coconut bread that Mama Lin used to purchase from Chinese language bakeries. The bread was like Japanese milk bread with ribbons of candy coconut working inside and on prime of the loaf. It was one in every of my favourite treats and I wished to recreate that nostalgia at house. 

Nonetheless, attempting to develop a recipe for that bread has confirmed to be tougher that I imagined. Though I baked one loaf efficiently, I haven’t been capable of replicate that success. The loaves consistently cave inwards throughout the cooling course of, most likely from the burden of the filling.

For now, that recipe is on the again burner. As an alternative, I reconceptualized the coconut bread and turned it into 6 twisted coconut buns. The buns ship a number of aromatic taste with out being too candy. The bread has hints of milky taste. You additionally get coconut taste from Bob’s Crimson Mill’s Unsweetened Shredded Coconut and wealthy vanilla notes from vanilla bean paste. 

One fast notice earlier than I get to the recipe: these coconut buns aren’t the identical as Chinese language cocktail buns (雞尾包). The filling in cocktail buns are often extra moist and candy. Additionally, the filling doesn’t often have vanilla taste.

Twisted Coconut Buns with Bob's Red Mill

HOW TO MAKE COCONUT BUNS

INGREDIENTS FOR THE DOUGH

For the dough, you’ll want Bob’s Crimson Mill’s Artisan Bread Flour. In case you are accustomed to my Asian bread recipes, you’ll understand how a lot I like utilizing Bob’s Crimson Mill’s flour for my bakes. The feel of my breads are constantly good after I use Bob’s Crimson Mill’s flours. Furthermore, their flours are often simply accessible in grocery shops. Listed here are a number of different bread recipes that I developed utilizing Bob’s Crimson Mill flours: Japanese milk bread, pineapple buns (bolo bao), and baked scallion bread

Along with bread flour, you’ll want entire milk, sugar, lively dry yeast, powdered milk, melted unsalted butter, and an egg. I choose entire milk as a result of it offers the bread richer taste and the fats content material helps make the bread delicate. The powdered milk enhances the milky taste of the bread. In my different bread recipes, I’ve used condensed milk as a substitute of powdered milk and sugar. Many individuals have requested me for a dough recipe that doesn’t use condensed milk. That’s why I developed this model utilizing powdered milk as a substitute. Plus, leftover powdered milk is simpler to retailer for a very long time. 

ACTIVATE THE YEAST

Step one in making the dough is activating the yeast. To try this, pour the milk right into a microwave-safe bowl or a measuring cup and warmth on excessive for about 30 seconds. The milk ought to be heat however not scalding scorching, someplace between 100ºF to 115ºF. In earlier recipes, I stated that the milk ought to be between 110ºF to 120ºF. Having baked extra of this type of bread, I’ve discovered that it’s okay if the milk is barely cooler.

Activate Yeast

As soon as you warmth the milk, add 35 grams (3 tablespoons) of sugar and the yeast to the warmed milk and stir collectively. Technically, you don’t want to make use of all that sugar to activate the yeast. Nonetheless, I may be forgetful and can omit the remaining sugar in a while if I don’t cope with the sugar directly. Let the milk and yeast combination sit for five minutes. After the resting interval, the yeast develops a skinny foamy layer on the prime (see picture above, proper), which is a sign that the yeast is lively. If you happen to don’t see any foaming exercise in any respect, your yeast could have expired or your milk could also be too scorching or chilly.

USING INSTANT YEAST

In case you are utilizing on the spot yeast, you don’t want to activate it. In different phrases, you don’t want to warmth the milk and blend the yeast with the milk. Merely add the moment yeast together with the opposite components for the dough into the bowl of your stand mixer. Then, begin mixing and kneading the dough. Observe that in case you used milk straight out of the fridge, the dough may not rise as excessive as a result of the dough is colder.

Ingredients for dough

MAKE THE DOUGH

When you will have measured and ready all of the components for the dough, add them into the bowl of your stand mixer. Combine the dough on low till you don’t see any free flour on the perimeters of the bowl. This could take 30 seconds to 1 minute. If you happen to begin out utilizing a excessive velocity to combine the flour, the flour will fly out throughout your counter.

Mixed dough around dough hook

Subsequent, improve the velocity to medium-low and work the dough for 8 minutes. The dough will wrap across the dough hook. As soon as the dough has blended for 8 minutes, it ought to really feel supple and flippantly moist. Nonetheless, the dough shouldn’t keep on with your fingers if you squeeze it and let go. 

Regardless that I present weighted measurements for the components, I do know all of us work in numerous kitchen situations, which may have an effect on the hydration ranges of the dough. If the dough feels very sticky if you squeeze it together with your fingers, add one other tablespoon of bread flour and work the flour into the dough. Then check the feel of the dough once more with clear palms. If the dough continues to be very sticky, add one other tablespoon of flour and work it in. Conversely, if the dough is dry (and you’ll inform as a result of the dough isn’t wrapping across the dough hook constantly), add 1 tablespoon of milk and work it into the dough.  

Scrape the dough out of the bowl onto a floor and knead a couple of occasions. I don’t often flour the work floor as a result of the dough doesn’t keep on with my palms or the work floor. If the dough continues to be feeling sticky, flippantly mud your work floor and knead the dough a number of occasions.  

Dough going through first rise

Form the dough right into a ball and place the dough inside a greased mixing bowl (picture above, left). Cowl the bowl with a humid towel (or a silicone lid) and let it rise in a heat place for about 1 hour, till the dough doubles in dimension (picture above, proper).

A DOUGH WITHOUT TANGZHONG

When you have made my different Asian bread recipes, you’ll know that I typically use tangzhong, a paste fabricated from water and flour heated collectively. Tangzhong offers bread a delicate and pillowy texture.

Once I examined this coconut bun recipe, I seen that the tangzhong-based dough overrated an excessive amount of throughout the second rise and whereas the buns baked. Consequently, the twisted knot within the coconut buns would unravel or lose its definition. That’s why I made a decision to omit the tangzhong right here. To make sure that the buns are delicate, I’ve included enough quantities of fats from the butter and entire milk.

Ingredients for filling

MAKE FILLING

The filling consists of Bob’s Crimson Mill’s Unsweetened Shredded Coconut, sugar, floor turmeric, melted unsalted butter, an egg yolk, and vanilla bean paste. I like the way in which the feel of the shredded coconut contrasts with the delicate texture of the buns. To reinforce the yellow coloration of the filling, I added a hint quantity of floor turmeric to the filling (1/16 teaspoon). Nonetheless, you may omit the turmeric in case you don’t prefer it. I additionally wished a robust vanilla taste within the buns, so I used vanilla bean paste for the filling. If you happen to don’t have vanilla bean paste, you should use vanilla extract as a substitute.

After you combine the components for the filling, chill the filling within the fridge for 20 to 25 minutes. It’ll make the bun shaping course of much less messy later. The filling can harden within the fridge in case you go away the bowl uncovered for an extended interval (over an hour). If it hardens, let the filling sit out at room temperature for 20 minutes or so to melt it barely. You may also cowl the bowl, which helps to maintain the filling from stiffening. 

Stacked baking sheets

PREPARE BAKING SHEETS

Line a big sheet pan (13×18 inches or bigger) with parchment paper. When you have one other baking sheet of the very same dimension, I like to recommend stacking it beneath the lined baking sheet. While you stack 2 baking sheets of the identical dimension, the edges of the sheets will contact, however there will likely be a niche between the highest and backside sheets. The hole helps to maintain the bottoms of the buns from overbrowning.

Bottoms of Bao

You’ll be able to see from this experiment I did with my baked Chinese language BBQ pork buns the distinction the sheet stacking makes. The bun on the left was baked on stacked sheets whereas the one on the fitting was baked on a single sheet.

SHAPE THE BUNS (VIDEO DEMONSTRATION IN RECIPE CARD)

Measured out coconut filling

Take the chilled filling and divide it into 6 equal items of about 25 to twenty-eight grams every, about 1 1/2 tablespoons. I often use a medium cookie scoop to divide the filling. 

Rolling out dough for buns, steps 1 and 2

Punch down the risen dough to take away extra air. Divide the dough into 6 equal items of about 112 to 115 grams every. Form the dough into an oval. Cowl 5 items of dough with a dry towel when you form the primary bun. 

Roll out one piece of dough till you get a rectangle of about 10 to 10.5 inches lengthy and 4 to 4.5 inches vast. I don’t often flour the floor earlier than I roll out the dough. Once I mud the floor with flour, the dough typically shrinks again as I roll it out, particularly at first. Nonetheless, when rolling the dough on a naked floor, the dough grips onto the floor simpler and it doesn’t shrink again as simply. 

Adding filling to dough and folding it over

Take 1 piece of the filling and unfold it over half of the rectangle, alongside the size of the rectangle. See picture above, left, for reference.

Fold the aspect of the rectangle with out filling over the half with filling. You need to have an extended and skinny rectangle. The rectangle may look a bit lopsided, however don’t fear an excessive amount of about it. You gained’t discover the imbalance when you form the bun right into a knot.

Cutting strips inside dough

Utilizing a knife, make 2 or 3 lengthy cuts contained in the rectangle, leaving 1/4 to 1/2 inch border alongside the quick aspect of the rectangle uncut. The border ensures that the strips are connected collectively, making the following step simpler. By now, you must have created 3 or 4 strips contained in the rectangle, relying on what number of cuts you made. 

When testing the recipe, I believed that the sample of the coconut buns would look extra intricate with 4 strips as a substitute of three. Nonetheless, when you twist the dough and tie it right into a knot, you may barely inform the distinction between the 2 variations. The dough is simpler to deal with if you make solely 2 cuts contained in the rectangle, however be at liberty to experiment with each strategies. 

Finishing tying dough into knot

Seize a maintain of the quick ends of the dough and twist it a number of occasions. Then tie the twisted dough right into a knot (see the photographs above or the video within the recipe card for reference). Switch the knotted dough onto the lined baking sheet. Proceed shaping the remaining items of dough.

Cowl the knotted buns with a layer of plastic wrap and let the buns rise for an hour, till they double in dimension.

Prepared coconut buns before second rise

BAKE COCONUT BUNS

As soon as the buns are practically accomplished rising, preheat the oven to 350ºF. Place an oven rack to the middle place.

Whisk an egg with 1 tablespoon of milk for the egg wash. If you happen to don’t wish to crack open one other egg for the egg wash, you may truly use the leftover egg whites reserved from the filling. Skinny out the whites with 1 teaspoon of milk. The buns gained’t look as golden as soon as they’re baked, however the whites will add some coloration to the buns.

Gently apply a skinny layer of egg wash over the risen buns. Place the coconut buns within the oven and bake for 22 to 25 minutes, till they’re golden brown on the prime. I prefer to rotate the baking sheet after quarter-hour to make sure even browning.

Coconut buns on cooling rack

Take the coconut buns out of the oven. Allow them to cool on the baking sheet for five minutes earlier than transferring them to a cooling rack. These coconut buns are greatest consumed whereas they’re nonetheless just a little heat.

WHAT TO DO WITH LEFTOVER EGG

I often mix the leftover egg whites and egg from the egg wash. I’ll both scramble them on their very own or use it for fried rice.

Baked Coconut Buns

MAKE AHEAD DIRECTIONS FOR COCONUT BUNS

You may make the dough and the filling a day forward. Proper after you will have labored the dough within the mixer for 8 minutes, switch the dough to a greased mixing bowl. Then, cowl the bowl with plastic and switch to the fridge to rise in a single day. You DO NOT must let the dough rise in your counter first. Equally, after you have blended all of the components for the filling, switch the filling right into a container and refrigerate.

If you end up able to make the buns the following day, take the filling out of the fridge and contact it to check the feel. Whether it is rock strong, let it sit in your counter for 25 to half-hour to melt barely. As soon as the filling feels extra malleable, you may take the dough out of the fridge and form the coconut buns. You shouldn’t must heat up the dough earlier than rolling it out. Nonetheless, in case you discover the items of dough are consistently shrinking again as you roll them out, let the dough sit for 15 to twenty minutes earlier than persevering with to roll them out. 

STORING AND REHEATING COCONUT BUNS

I often retailer the baked buns in a container and go away them out on my counter. They need to hold for two or 3 days. If you happen to don’t assume you may end the coconut buns inside 2 or 3 days however will eat them inside per week, retailer the coconut  buns within the fridge. If you end up able to eat the buns, warmth them within the microwave on excessive for 10 to twenty seconds. That is the best technique to reheat the coconut buns whereas sustaining their delicate texture.

CAN I FREEZE THESE BUNS?

Sure. If you wish to hold the buns for longer than per week, freeze the baked buns and retailer them in a freezer bag. If you end up able to warmth them, bake the frozen buns at 350ºF for 10 to 12 minutes. You do not want to thaw them beforehand.

Coconut Buns


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Servings: 6 buns

Creator: Lisa Lin

Coconut Buns (椰絲包)

Sink your tooth into these pillowy Chinese language bakery-inspired coconut buns. These milky delicate buns are laced with aromatic ribbons of coconut and vanilla taste.

I typically weigh many of the components (besides salt) with my bread recipes as a result of I discover quantity measurements to be fairly inconsistent. When you have a scale, use it right here! Observe that the amount measurement of the bread flour relies on the spoon-and-sweep technique. Learn extra about it in Observe 1. Make-ahead and freezer instructions are additionally supplied within the notes part.

Prep Time50 minutes

Cook dinner Time25 minutes

Resting Time2 hrs

Elements

Dough

  • oil for greasing bowl, any impartial flavored oil
  • 175 grams entire milk, 3/4 cup
  • 35 grams sugar, 3 tablespoons
  • 3 grams lively dry yeast, 1 teaspoon
  • 360 grams bread flour, 3 cups measured with spoon and sweep technique (see notice 1)
  • 5 grams powdered milk, 1 tablespoon
  • 2 grams kosher salt, 1/2 teaspoon
  • 55 grams unsalted butter, melted
  • 1 massive egg

Coconut Filling

  • 50 grams unsweetened shredded coconut, 1/2 cup
  • 40 grams sugar, 3 tablespoons plus 1 teaspoon
  • 1/16 teaspoon floor turmeric (elective), (see notice 2)
  • 40 grams unsalted butter, 3 tablespoons, melted
  • 1 egg yolk, from a big egg
  • 6 grams vanilla bean paste, 1 teaspoon, can substitute with vanilla extract

Directions

Make the Dough

  • Evenly grease a big mixing bowl with oil. Set it apart.

  • In a microwave-safe bowl, warmth the milk within the microwave on excessive for about 30 to 35 seconds. Use a thermometer to examine the temperature of the milk. It ought to be someplace round 100ºF to 115ºF. If the milk is just too scorching, shortly whisk the milk and let it cool for a number of minutes.

  • Add the sugar and yeast to the milk. Stir to hydrate the yeast. Let it sit for five minutes when you put together the opposite components. After 5 minutes, you must see a layer of froth on the highest (a sign that the yeast is lively).

  • Within the bowl of a stand mixer, add the bread flour, powdered milk, salt, foamy milk/yeast combination, melted butter, and egg.

  • Match the mixer with the dough hook. Combine the dough on low till you don’t see any free flour on the perimeters of the bowl. This could take 30 seconds to 1 minute. Then, improve the velocity to medium-low and work the dough for 8 minutes. The dough ought to really feel supple and moist however not overly sticky. If it is vitally sticky, add one other tablespoon of flour and work the flour into the dough. (See notice 4)

  • Scrape the dough out of the bowl onto a floor and knead a couple of occasions. If the dough is feeling cheesy, flippantly mud the floor with flour and proceed kneading a couple of occasions.

  • Form the dough right into a ball and place contained in the greased mixing bowl. Cowl the bowl with a humid towel (or a silicone lid) and let it rise in a heat place for about 1 hour, till the dough doubles in dimension.

Make the Filling

  • In a bowl, combine the coconut, sugar, and turmeric. Then, add the melted butter, egg yolk, and vanilla bean paste. Combine all the things collectively till mixed.

  • Switch the bowl to the fridge to sit back the filling whereas the dough rises (about 20 to half-hour). If you happen to go away the bowl contained in the fridge uncovered for over an hour, the filling can harden. Both keep watch over the time or cowl the bowl earlier than refrigerating.

Form the Buns

  • Stack 2 massive baking sheets of the identical dimension (13” x 18” or bigger). Line the highest sheet with parchment paper. Stacking the baking sheets ensures that the bottoms of the buns gained’t brown an excessive amount of. (See notice 5 for extra data)

  • Take the chilled filling out of the fridge and divide it into 6 items of about 25 to twenty-eight grams every (about 1 1/2 tablespoons). I often use a medium cookie scoop and measure out a scant scoopful of filling for each bit.

  • Punch down the dough to launch extra air. Divide the dough into 6 equal items, about 112 to 115 grams every. Form the dough into an oval. Cowl 5 items of dough with a towel when you form the primary bun.

  • Roll out one piece of dough till you get a rectangle of about 10 to 10.5 inches lengthy and 4 to 4.5 inches vast. I don’t flour the floor earlier than I roll out the dough. This fashion, the dough grips onto the floor as I roll it out with out shrinking again considerably.

  • Take 1 piece of the filling and unfold it over half of the rectangle (alongside the lengthy edge). See photographs within the weblog publish or the video beneath for reference. Choose up the aspect of the dough with out filling and fold it over the half with the filling. You need to now have an extended and skinny rectangle. It’s okay if the rectangle doesn’t look good at this stage.

  • Utilizing a knife, make 2 or 3 lengthy cuts contained in the rectangle, leaving 1/4 to 1/2 inch border alongside the quick aspect of the rectangle uncut. The border ensures that the strips are connected collectively, making the following step simpler. By now, you must have created 3 or 4 strips contained in the rectangle. It’s as much as you what number of cuts you wish to make as I feel the completed buns look very related both manner.

  • Seize a maintain of the quick ends of the dough and twist the dough a couple of occasions. Then tie the dough right into a knot (see video beneath or photographs within the weblog publish for reference).

  • Switch the knotted dough onto the lined baking sheet. I additionally prefer to guarantee that among the coconut filling is uncovered by flippantly pulling aside among the layers of the twisted bun. Proceed shaping the remaining items of dough into buns.

  • Cowl the knotted buns with plastic wrap and let the buns rise for an hour, till they double in dimension.

Bake

  • When the second rise is sort of accomplished, preheat the oven to 350ºF. Place an oven rack to the middle place.

  • Whisk an egg with a tablespoon of milk. Gently apply a skinny layer of egg wash over the risen buns. (See notice 6 for what to do with leftover eggs).

  • Place the coconut buns within the oven and bake for 22 to 25 minutes, till they’re golden on the prime. I prefer to rotate the baking sheet after quarter-hour to make sure even browning.

  • Take the coconut buns out of the oven. Allow them to cool on the baking sheet for five minutes earlier than transferring them to a cooling rack. These coconut buns are greatest consumed whereas they’re nonetheless just a little heat.

Storing Baked Buns

  • I often retailer the baked buns in a container and go away them out on my counter. They need to hold for two or 3 days. If you happen to don’t assume you may end the coconut buns inside 2 or 3 days however will eat them inside per week, retailer the coconut buns within the fridge. If you end up able to eat the buns, warmth them within the microwave on excessive for 10 to twenty seconds. That is the best technique to reheat the coconut buns whereas sustaining their delicate texture.

  • Freezing: If you wish to hold the buns for longer than per week, freeze the baked buns and retailer them in a freezer bag. If you end up able to warmth them, bake the frozen buns at 350ºF for 10 to 12 minutes. You do not want to thaw them beforehand.

Video

Notes

  1. Spoon-and-sweep technique of measuring flour: If you happen to would not have a scale, use a fork to fluff up the flour within the bag or container. Then, use a spoon to scoop flour into the measuring cup, till it’s overflowing with flour. DO NOT faucet the measuring cup on the counter to attempt to get extra flour into the measuring cup. Sweep the highest of the measuring cup with a knife to degree the flour. Lastly, switch the flour to the bowl of the stand mixer.
  2. To reinforce the yellow coloration of the filling, I added a hint quantity of floor turmeric to the filling. Nonetheless, you may omit the turmeric in case you don’t prefer it.
  3. If you happen to don’t wish to crack open one other egg for the egg wash, you may truly use the leftover egg whites reserved from the filling. Skinny out the whites with 1 teaspoon (as a substitute of 1 tablespoon) of milk. The buns gained’t look as golden as soon as they’re baked, however the whites will add some coloration to the buns. I often mix the leftover egg whites and egg from the egg wash. I’ll both scramble them on their very own or use it for fried rice.
  4. Regardless that I present weighted measurements for the components, I do know all of us work in numerous kitchen situations, which may have an effect on the hydration ranges of the dough. If the dough feels very sticky if you squeeze it together with your fingers, add one other tablespoon of bread flour and work the flour into the dough. Then check the feel of the dough once more with clear palms. If the dough continues to be very sticky, add one other tablespoon of flour and work it in. Conversely, if the dough is dry (and you’ll inform as a result of the dough isn’t wrapping across the dough hook constantly), add 1 tablespoon of milk and work it into the dough.
  5. When you have one other baking sheet of the very same dimension, I like to recommend stacking it beneath the lined baking sheet. While you stack 2 baking sheets of the identical dimension, the rim of the sheets will contact, however there will likely be a niche between the highest and backside sheets. The hole helps to maintain the buns from over-browning on the backside.

Vitamin

Serving: 1bun | Energy: 471kcal | Carbohydrates: 60.8g | Protein: 10.6g | Fats: 21g | Saturated Fats: 13.7g | Ldl cholesterol: 96mg | Sodium: 162mg | Fiber: 2.7g | Sugar: 15.5g

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Disclosure: This publish was sponsored by Bob’s Crimson Mill! To be taught extra about their merchandise and to get extra recipe inspiration, observe them on Instagram or Fb.



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