The main reason as to why I decided to settle with this particular recipe, is because these Chinese coconut “cocktail buns” resemble a rugby ball. I thought it was super cute when I first set my eyes on them, and the fact that I haven’t seen any of my fellow Kenyan food bloggers post something similar, I decided to stand out in my own little exciting way. Don’t get me wrong, I am not a fan of any ball sports at the moment and this is not a sponsored post whatsoever. – Now come to think of it, having a sponsored post might not be such a bad idea come 2018. I’m clearly excited about the unknown, or maybe – “I know something you guys don’t.!! Story to tell in due time, Wink!. ūüôā

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There is something about Asian food that has got me a little bit on cloud nine that I just have got to try out – in terms of cooking not buying. If you are a frequent reader to my blog, you’ll have noticed a pattern lately of these kinds of foods. From the noodles to dumplings and now these buns. I’m open to new idea and more of cultured foods, not only of the Asian community. If you’d like me to tackle a recipe from your culture or a different one rather – please let me know on the comment section below or send me a DM on any of my social media platforms. Xoxo

Allegedly, these buns originated in Hong Kong in the 1950s, when the proprietors of a certain bakery resisted the wasteful disposal of unsold but perfectly edible buns, the solution was to incorporate these buns into a new product to be sold fresh.¬†The day-old buns were ground up, with sugar and coconut added in, to create a tasty filling mixture; fresh bread dough was wrapped around this mixture to make the first filled “cocktail bun”.

Its name is said to have come from comparing the baker’s mixture of a hodgepodge of ingredients to a¬†bartender’s exotic mixture of alcoholic liquors, both formulating a “cocktail”. The Chinese name is a literal translation of “cocktail”, and is called a “chicken-tail bun”.

The bun itself is soft, pliable and lightly sweet, typical of Hong Kong-style bread. The coconut-based filling is dense and has a rich, buttery and sweet flavor. A final egg wash to the exterior lends a shiny, golden-brown color to the tops, which are further decorated with stripes or other simple designs using some of the buttery coconut fillings, and often finished with a sprinkling of sesame seeds.

Making ” A Coconut Cocktail Bun

Prep time: 30 min  Proof time: 1 hour 30 mins  Bake time: 30 mins

Total time: 2 hours 30 mins

MAIN INGREDIENTS:

For the coconut filling.

  • 2 egg yolks
  • 50 g of sugar
  • 40 g of soft salted butter
  • 60 g of desiccated shredded coconut

For the dough.

  • 330 g of all-purpose flour
  • 6 g of active dry yeast
  • 1 -1/2 cups of whole milk
  • 28 g of sugar
  • 1 Tablespoon of vegetable cooking oil
  • 1/4 cup of Extra flour

For the garnish

  • Egg whites
  • Sesame seeds

Important tools required

  • Stand mixer
  • spatula
  • knife
  • mixing bowls

INSTRUCTIONS:

Step 1: Prepping the filling

In a small bowl, mix together: egg yolks + sugar + soft butter + shredded coconut. Cover and refrigerate until needed.

Step 2: Prepping the dough.

Using your stand mixer with the dough hook attachment, into your mixing bowl, add in: flour + sugar + yeast +milk. Mix everything till you get a tacky dough. The dough needs not to be sticky. NB: To know if the dough is ready for the next step, the sides of the mixing bowl should be clean and without any dough or flour.

Step 3: First proofing

This means, allowing the dough to double in size for a period of 1 hour as the first proofing. Place your tacky dough into a clean bowl with vegetable oil smeared all over – both the bottom and sides. Toss the dough around to be coated with the oil. Cover with a clear cling foil. Set it aside in a warm area.

Step 4: Dividing the dough.

Take out your filling from the fridge, set it aside. After 1 hour of dough proofing, place the soft and oily dough onto a generously floured surface, Punch the air out of the dough. Using your fingertips, just gently spread the dough out to form a disk shape. Cut the dough into 4 pieces. {You can definitely decide to cut the dough further into 8 or 16 other pieces}, I decided to stop at 4 pieces. Take those 4 pieces and individually form a round shape out of them. Each dough, flatten them out with your fingers, don’t forget to dust the dough with some flour if need be. I divided the filling into four portions. Scoop out the coconut filling with a spoon, using your palms, roll and shape them into a cigar. Place the log shaped coconut filling at the center of the dough, and pinch it well to seal it. Shape the dough using your hands to resemble a ” rugby ball”, it doesn’t have to be perfect. Repeat the steps with the other pieces.

Step 5: Second proofing

Preheat the oven to 150¬įC. Place the dough pieces onto a lined baking tray with parchment paper. Set it on a cool area to double in size for 30 mins.

Step 6: Garnish

Using the leftover egg whites, season with a pinch of salt and lightly brush it on top of the risen buns. Using a spoon, I drew some patterns resembling that of a rugby ball. Sprinkle some sesame seeds. Bake in the oven for 30 mins /Or until golden brown at the top.

Step 7: Let them cool completely.

Once baked, let them cool completely on the pan before transferring them to a wire rack.

I know most of you guys, shy away from recipe that indicate -Hours than that of minutes, but I don’t think time should matter or leave alone decide for you if you should try the recipe out. If you have a passion for something you’ll definitely make time for it.

Final outcome:

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Acres & Acres of Love.

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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