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Chinese language Bakery Coconut Buns (椰絲包)


Chinese bakery-inspired coconut buns

Thanks to Bob’s Pink Mill for sponsoring this submit!

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 needed to recreate that nostalgia at residence. 

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

For now, that recipe is on the again burner. As a substitute, I reconceptualized the coconut bread and turned it into 6 twisted coconut buns. The buns ship lots of aromatic taste with out being too candy. The bread has hints of milky taste. You additionally get coconut taste from Bob’s Pink 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 will not be the identical as Chinese language cocktail buns (雞尾包). The filling in cocktail buns are normally extra moist and candy. Additionally, the filling doesn’t normally 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 Pink Mill’s Artisan Bread Flour. If you’re conversant in my Asian bread recipes, you’ll understand how a lot I like utilizing Bob’s Pink Mill’s flour for my bakes. The feel of my breads are persistently good after I use Bob’s Pink Mill’s flours. Furthermore, their flours are normally simply accessible in grocery shops. Listed here are a number of different bread recipes that I developed utilizing Bob’s Pink Mill flours: Japanese milk bread, pineapple buns (bolo bao), and baked scallion bread

Along with bread flour, you’ll want entire milk, sugar, energetic dry yeast, powdered milk, melted unsalted butter, and an egg. I favor entire milk as a result of it provides the bread richer taste and the fats content material helps make the bread mushy. 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 do this, pour the milk right into a microwave-safe bowl or a measuring cup and warmth on excessive for about 30 seconds. The milk needs to be heat however not scalding scorching, someplace between 100ºF to 115ºF. In earlier recipes, I mentioned that the milk needs to be between 110ºF to 120ºF. Having baked extra of this model 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 afterward 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 photograph above, proper), which is a sign that the yeast is energetic. Should you don’t see any foaming exercise in any respect, your yeast might have expired or your milk could also be too scorching or chilly.

USING INSTANT YEAST

If you’re utilizing instantaneous 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 substances for the dough into the bowl of your stand mixer. Then, begin mixing and kneading the dough. Be aware that if you happen to 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’ve measured and ready all of the substances for the dough, add them into the bowl of your stand mixer. Combine the dough on low till you don’t see any unfastened flour on the edges of the bowl. This could take 30 seconds to 1 minute. Should you begin out utilizing a excessive velocity to combine the flour, the flour will fly out throughout your counter.

Mixed dough around dough hook

Subsequent, enhance 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 combined for 8 minutes, it ought to really feel supple and calmly moist. Nonetheless, the dough shouldn’t follow your fingers once you squeeze it and let go. 

Although I present weighted measurements for the substances, I do know all of us work in several kitchen circumstances, which might have an effect on the hydration ranges of the dough. If the dough feels very sticky once you squeeze it along with your fingers, add one other tablespoon of bread flour and work the flour into the dough. Then take a look at the feel of the dough once more with clear palms. If the dough remains 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 persistently), add 1 tablespoon of milk and work it into the dough.  

Scrape the dough out of the bowl onto a floor and knead just a few occasions. I don’t normally flour the work floor as a result of the dough doesn’t follow my palms or the work floor. If the dough remains to be feeling sticky, calmly 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 (photograph above, left). Cowl the bowl with a moist towel (or a silicone lid) and let it rise in a heat place for about 1 hour, till the dough doubles in dimension (photograph 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 made from water and flour heated collectively. Tangzhong provides bread a mushy and pillowy texture.

Once I examined this coconut bun recipe, I observed that the tangzhong-based dough overvalued an excessive amount of in the course of 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 mushy, I’ve included enough quantities of fats from the butter and entire milk.

Ingredients for filling

MAKE FILLING

The filling consists of Bob’s Pink 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 mushy texture of the buns. To boost the yellow shade of the filling, I added a hint quantity of floor turmeric to the filling (1/16 teaspoon). Nonetheless, you may omit the turmeric if you happen to don’t prefer it. I additionally needed a robust vanilla taste within the buns, so I used vanilla bean paste for the filling. Should you don’t have vanilla bean paste, you should use vanilla extract as a substitute.

After you combine the substances 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 if you happen to depart 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. It’s also possible to 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 can 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 best 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 normally 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 whilst 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 large. I don’t normally flour the floor earlier than I roll out the dough. Once I mud the floor with flour, the dough usually shrinks again as I roll it out, particularly to start with. 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 photograph above, left, for reference.

Fold the facet of the rectangle with out filling over the half with filling. You need to have a protracted and skinny rectangle. The rectangle would possibly 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 facet 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 once 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 images 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 almost achieved 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. Should you don’t need to crack open one other egg for the egg wash, you may really 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 shade 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 wish 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 finest consumed whereas they’re nonetheless a bit of heat.

WHAT TO DO WITH LEFTOVER EGG

I normally 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 can also make the dough and the filling a day forward. Proper after you’ve 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, upon getting combined all of the substances for the filling, switch the filling right into a container and refrigerate.

When you find yourself 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, if you happen to 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 normally retailer the baked buns in a container and depart them out on my counter. They need to hold for two or 3 days. Should you don’t suppose you may end the coconut buns inside 2 or 3 days however will devour them inside every week, retailer the coconut  buns within the fridge. When you find yourself able to eat the buns, warmth them within the microwave on excessive for 10 to twenty seconds. That is the simplest method to reheat the coconut buns whereas sustaining their mushy texture.

CAN I FREEZE THESE BUNS?

Sure. If you wish to hold the buns for longer than every week, freeze the baked buns and retailer them in a freezer bag. When you find yourself 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

Writer: Lisa Lin

Coconut Buns (椰絲包)

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

I typically weigh a lot of the substances (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! Be aware that the amount measurement of the bread flour relies on the spoon-and-sweep technique. Learn extra about it in Be aware 1. Make-ahead and freezer instructions are additionally offered within the notes part.

Prep Time50 minutes

Prepare 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 energetic 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 giant egg

Coconut Filling

  • 50 grams unsweetened shredded coconut, 1/2 cup
  • 40 grams sugar, 3 tablespoons plus 1 teaspoon
  • 1/16 teaspoon floor turmeric (non-obligatory), (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 verify the temperature of the milk. It needs to be someplace round 100ºF to 115ºF. If the milk is simply too scorching, rapidly 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 whilst you put together the opposite substances. After 5 minutes, you must see a layer of froth on the highest (a sign that the yeast is energetic).

  • 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 unfastened flour on the edges of the bowl. This could take 30 seconds to 1 minute. Then, enhance 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 extremely 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 just a few occasions. If the dough is feeling cheesy, calmly mud the floor with flour and proceed kneading just a few occasions.

  • Form the dough right into a ball and place contained in the greased mixing bowl. Cowl the bowl with a moist 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 every thing collectively till mixed.

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

Form the Buns

  • Stack 2 giant 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 normally 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 whilst 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 large. 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 images within the weblog submit or the video beneath for reference. Decide up the facet of the dough with out filling and fold it over the half with the filling. You need to now have a protracted and skinny rectangle. It’s okay if the rectangle doesn’t look excellent 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 facet 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 need to make as I feel the completed buns look very comparable both manner.

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

  • Switch the knotted dough onto the lined baking sheet. I additionally wish to ensure that a few of the coconut filling is uncovered by calmly pulling aside a few of 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 achieved, 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 wish 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 finest consumed whereas they’re nonetheless a bit of heat.

Storing Baked Buns

  • I normally retailer the baked buns in a container and depart them out on my counter. They need to hold for two or 3 days. Should you don’t suppose you may end the coconut buns inside 2 or 3 days however will devour them inside every week, retailer the coconut buns within the fridge. When you find yourself able to eat the buns, warmth them within the microwave on excessive for 10 to twenty seconds. That is the simplest method to reheat the coconut buns whereas sustaining their mushy texture.

  • Freezing: If you wish to hold the buns for longer than every week, freeze the baked buns and retailer them in a freezer bag. When you find yourself 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: Should you do not need 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 boost the yellow shade of the filling, I added a hint quantity of floor turmeric to the filling. Nonetheless, you may omit the turmeric if you happen to don’t prefer it.
  3. Should you don’t need to crack open one other egg for the egg wash, you may really 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 shade to the buns. I normally 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. Although I present weighted measurements for the substances, I do know all of us work in several kitchen circumstances, which might have an effect on the hydration ranges of the dough. If the dough feels very sticky once you squeeze it along with your fingers, add one other tablespoon of bread flour and work the flour into the dough. Then take a look at the feel of the dough once more with clear palms. If the dough remains 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 persistently), 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 can be a niche between the highest and backside sheets. The hole helps to maintain the buns from over-browning on the backside.

Diet

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

Did you make this recipe?Tag @hellolisalin or depart a star ranking and touch upon the weblog!

Disclosure: This submit was sponsored by Bob’s Pink Mill! To study extra about their merchandise and to get extra recipe inspiration, comply with them on Instagram or Fb.



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