During large gatherings within the Cantonese side of the family, a bakery box containing pineapple buns, roast pork buns, sausage buns, or plain milk bread was an indispensable item. It was common for both children and adults to sneak a taste of these pastries prior to dinner. A profound fondness for these treats is evident through determined efforts to replicate them, which often resulted in a chaotic blend of flour, cream, and numerous expletives.

The primary reservation regarding conventional coconut cocktail buns is the propensity for a large, concentrated dollop of filling to remain in the center. During childhood, this filling would be meticulously scraped from the core and redistributed across the bread to guarantee a balanced ratio of filling to dough in every bite.

Having acquired the ability to operate a mixer, a superior technique has been developed. By spreading the filling thinly over the dough and rolling it into a cigar shape, the filling is evenly distributed throughout. Essentially, the conceptualization of this recipe began at age five.

Ready to try it yourself? Here are the recipe and steps to get started!

Ingredients

The Bread Dough

• 160 ml heavy cream, at room temperature.
• 250 ml milk (approx. 1 cup + 1 tbsp), at room temperature.
• One large egg, at room temperature.
• 75g sugar (approx. 1/3 cup).
• 70g cake flour (approx. 1/2 cup).
• 500g bread flour (approx. 3 1/2 cups).
• 11g active dry yeast (approx. 1 tbsp).
• 7g salt (approx. 1 1/2 tsp).

The Filling

• 85g (6 tbsp) Butter: Use softened butter for easier blending.
• 38g (3 tbsp) Caster Sugar: Also known as superfine sugar.
• 19g (3 tbsp) Cake Flour: A small amount to thicken the filling.
• 30g (1/4 cup) Dry Milk Powder: Adds a rich, milky depth.
• 40g (1/2 cup) Desiccated Coconut: For that classic tropical texture and taste.

The Toppings

• Piping Mixture: Combine 38g (1/3 cup) cake flour, 43g (3 tablespoons) softened butter, and 20g (4 ½ teaspoons) caster sugar.
• Egg Wash: One egg whisked with 1 tablespoon of water.
• Sesame Seeds: 9g (1 tablespoon) toasted sesame seeds for sprinkling.
• Glaze: 12g (1 tablespoon) sugar dissolved in 15 ml (1 tablespoon) hot water.

Instruction

1. Mixing the Ingredients:

Let’s start by making the dough. Make sure all ingredients are at room temperature. Add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt into the mixer bowl in that order. Attach the dough hook, then turn on the mixer at the lowest speed.

2. Mixing and Rising

Let the dough rest for 15 minutes, pausing the mixer now and then to scrape it together. (Note: If you live in a humid area and the dough feels too sticky, incorporate more flour, a quarter cup at a time, until it holds together). Once the 15 minutes are up, the dough is ready to rise. Cover the bowl with a damp cloth and set it in a warm place for 1 hour, or until it has increased in size by about 50%.

3. Mixing Filling Ingredients

While the dough is resting, prepare the filling by mixing all necessary ingredients together in a bowl until fully incorporated. Keep this mixture aside for later use.

4. Deflating and Dividing the Dough

Once the dough has finished its initial one-hour rise, return it to the mixer and knead on a slow speed for five minutes to deflate it and remove air pockets. Transfer the dough onto a lightly floured workspace and divide it into 12 uniform portions.

5. Filling and Shaping the Buns

Shape each portion by flattening it with your hands into an oval, roughly 4 inches long and 3 inches wide. Place about a tablespoon of filling in the center, then roll the dough into a cylinder shape, tucking the edges underneath to ensure the filling is completely enclosed. This technique ensures the filling is distributed evenly throughout each bun.

6. Second Proofing

Place the shaped buns onto a baking sheet prepared with parchment paper, then cover them with a clean cloth. Let them undergo a second proofing for approximately 45 to 60 minutes.

7. Preparing the Topping

Set your oven to preheat to 350 degrees. To prepare the topping, blend together ⅓ cup of cake flour, 3 tablespoon of softened butter, and 4.5 teaspoon of caster sugar, then transfer the mixture into a piping bag or a small plastic bag with a corner snipped off. Keep it ready for later.

8. Final Finishing

After the buns have finished their second rise, gently brush them with an egg wash. Pipe two lines of the topping mixture across each bun and garnish with a sprinkle of sesame seeds. Bake for 15 to 17 minutes, or until they turn golden brown. Once removed from the oven, brush the buns with the prepared sugar syrup while they are still warm.

Closing

These homemade buns are best enjoyed fresh out of the oven with a hot cup of milk tea. Treat yourself to a taste of nostalgia and bring the bakery experience straight into the kitchen!

Coconut Buns
Chinese Cocktail Buns
All recipes shared here are owned by
The Woks of Life and posted by Sarah.
Visit The Woks of Life to see the ingredient
details, full instructions, and the original recipe.

Briandy Effendi
Sales Executive
WhatsApp: ‪+62 812-9777-8860‬‬ | E-Mail: sales@centralcoconut.com
Jl. Tj. Api-Api No.Km.15/24, Desa Gasing Laut, Kec. Talang Klp.,
Kab. Banyuasin, Sumatera Selatan 30961