Chinese Cocktail Buns

Chinese Cocktail Buns

15 Reviews 3 Pics
  • Prep

    45 m
  • Cook

    10 m
  • Ready In

    3 h 25 m
LIANG
Recipe by  LIANG

“These cocktail buns are like the ones you get at Chinese bakeries. They are filled with a creamy coconut filling. Yum!”

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Ingredients

Adjust Servings

Original recipe yields 32 buns

Directions

  1. Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. Add 1/4 cup softened butter, and gently warm the mixture until the butter melts and the mixture is warm but not hot (no warmer than about 100 degrees F (40 degrees C). In a large bowl, stir together the yeast with 2 1/2 cups flour until well blended, and pour the milk mixture into the flour-yeast mixture. Stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough.
  2. Turn the dough out onto a well-floured surface, and knead for about 10 minutes, gradually kneading in 1 cup of additional flour or as needed to make a smooth, elastic dough. Form the dough into a round ball, place into an oiled bowl, and turn the dough around in the bowl a few times to coat with oil. Cover the bowl with a cloth, and allow dough to rise in a warm place until doubled, about 1 hour.
  3. Cream 1/4 cup softened butter with 1/2 cup of sugar in a bowl until the mixture is light and fluffy, and stir in dry milk powder, 1/2 cup flour, and the coconut until the mixture is smooth and well blended. Set the filling aside.
  4. Working on a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong bun, and flatten the bun with a floured rolling pin. Scoop up about 1 tablespoon of filling with a spoon, and place in the center of a bun. Pull and pinch the edges of the dough together to enclose the filling in the bun. Repeat with all dough pieces, and place the filled buns, seam sides down, onto the prepared baking sheets. Cover the buns with a cloth, and allow to rise in a warm place 1 hour.
  5. Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  6. For a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg. Sprinkle each bun with a few sesame seeds.
  7. Bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. Allow to cool before serving.

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Reviews (15)

Rate This Recipe
lili
21

lili

Delicious. I have made them yesterday. We all loved them. The only change I made, substituted dry milk powder with vanilla instant puding mix, and since I think there is no need for aditional 1/2 cup of flour in the filling, I added 1/2 cup milk. Next time will add a little bit more for a more creamy consistency. Will certanly make again. Thank You.

MORETHAN4
11

MORETHAN4

Awesome! My whole family loved these. I used the KitchenAid mixer with dough hook to mix and knead and it was very easy. The coconut filling was so tasty and my kids and I had fun learning how to work with a fresh coconut - btw one coconut yeilds enough coconut to double this recipe. When I mixed the filling it was very crumbly rather than creamy so I added a tiny bit of milk to cream it up. Note that the filling does not end up gooey like an eclair - it's drier - and oh so good!

vien
8

vien

Wow!it was so easy to make.I followed exactly the instruction but for the dough,I added 2 tsps. of wheat gluten and for the filling,instead of using all purpose flour,I used corn starch.The buns turned out very soft.Yummy! Thank you,Liang,for sharing this.I would like to give this recipe a 6 stars!

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 4.5 g
  • 7%
  • Carbs
  • 19.1 g
  • 6%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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Chinese Steamed Buns with Meat Filling

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Chinese Pork Buns (Cha Siu Bao)