This month challenge at we knead to bake #38 was to bake bun called Coconut Buns (Chinese or Cocktail Buns). The specialty of this bun is the filling. Yes, it’s a sweet bun, filled with a buttery, milky sweet coconut paste. The recipe adapted from here.
The Coconut Buns are tuned out very soft, sponge, tasty and appealing texture. I just loved it. I am sure you will also.
Ingredients (for the Bun Dough) : 2/3 cup of warm milk ; 1 egg ; ¼ cup of sugar ; 2 cup of all purpose flour ; 1 ½ tbsp. of corn –starch ; 1 tsp of instant yeast ; 3/4 tsp of salt
Ingredients (for filling) : 50 gm butter (soft) ; 1 ½ tbsp. of sugar ; 1 ½ tbsp. of all purpose flour ; 1/8 cup of milk powder ; 1/3 cup of fresh coconut
Ingredients (for Topping) : 2 tbsp of all purpose flour ; 25 gm butter (soft) ; 2 tsp of sugar ; 5 – 10 tsp of milk ; 1 tbsp toasted sesame seeds for sprinkling
Lets begin with bun dough, add all the dough ingredients in to the kitchen processor bowl (or knead by hand) and knead together until you have soft and smooth dough that is just short of sticky. If required add little more flour if the dough is very sticky.
Shape the dough it into a ball shape and coat with oil. Place the dough in an oiled bowl and cover with damp cloth and allow it to rise till double in volume. This may take about an hour or longer. (Depends on your room temperature)
Meanwhile, let’s prepare the filling and the topping. For the filling, mix all the filling ingredients together all the ingredients into a paste and keep aside. Similarly, mix all the topping ingredients (except sesame seeds) together into smooth paste. Transfer into to a piping bag.
Once the dough ready, Place it on the work surface and lightly sprinkle with flour. Knead the dough a few times to deflate it and then divide it into 6 equal portions. Take the first portion of dough and flatten the dough out into a rough oval about 4” by 3”. Put about a tablespoon of the filling (1/6th portion) in the middle and then pinch together the two long edges of the oval over the filling and seal well, tucking the ends in to make a smooth oval shaped bun with rounded ends.
Make sure the buns have been sealed well or the filling will leak out during baking. Similarly do the same with other portions of the dough as well.
Place the buns on a greased baking tray and cover loosely with a damp cloth for second rise. (may take about 40 minutes) Brush the buns with milk or egg wash.
Finally the topping the buns, using the piping bag with small hole nozzle pipe two lines of the topping across the length of the buns and sprinkle some of the sesame seeds on top of each bun.
Transfer the baking tray into 180°C pre heated oven and bake them for about 20 to 25 minutes or until it become golden brown. Allow them cool on racks. Serve warm or at room temperature with coffee or tea.
