Soft and Moist Coconut Buns
by MaomaoMom
Coconut bun is one of the well-known Chinese desserts. I have refined this recipe and used it in my kitchen for years. It is loved by my friends and colleagues as well. They all ask for this recipe. I share the English version here and hope you will enjoy it too.
Prepare Time: 25 minutes
Cooking time: 15+15 minutes
Level: Medium
Yield: 16 servings
Ingredients
Flour custard:
1) 2 tablespoons all-purpose flour, ½ cup water;
Dough:
2) 1 large egg, ½ cup whipping cream (118g), ½ cup and 1 tablespoon milk (134g), ½ cup sugar (105g), 2 tablespoons dry milk powder (11g), 3 cups minus 2 tablespoons all-purpose flour (475 g), 2 tablespoons wheat gluten, 2 teaspoons fast rising yeast;
3) 1.5 tablespoons butter melted in a microwave oven, 1.5 tablespoons corn oil;
Coconut filling:
4) ½ cup sugar (105g), 2 tablespoons all-purpose flour (21g), ½ cup unsweetened fine coconut, ¼ cup butter (55g) melted;
5) ½ beaten egg;
6) ½ cup raisins;
Egg wash:
7) ½ beaten egg;
Directions
1: Flour custard: Add ingredients 1 in a small bowl and mix well. Heat in a microwave oven at high for 15 seconds and stir. Repeat the heating and stirring 3 to 4 times until the mixture thickens. Cover with food wrap and place in a fridge overnight.
2: Put flour custard in a bread machine , then add all ingredients 2 one by one. Select “Dough” and start program. Add ingredients 3 after 5 minutes and continue until the program finishes. The entire process takes about 2 hours.
3: In a medium size mixing bowl, mix ingredients 4 and 5 as the coconut filing.
4: When the dough doubles in volume, gently knead a few times on a floured surface and divide it into two equal parts. Roll each piece into a 3 mm thick, 16×24 cm rectangle. Evenly spread half of the coconut filling on each piece, then sprinkle ¼ cup raisins. Cut horizontally into eight stripes that are 2×24 cm. Loosely roll each stripe from one end to the other. Place eight coconut buns on one baking sheet lined with parchment paper. Repeat for the other half of the dough. Cover both baking sheets with food wrap and leave in a warm place for 1 hour until the volume is doubled.
5: Preheat oven at 350F, then brush the buns with beaten egg. Bake one sheet with eight coconut buns in the oven for 15 minutes. Repeat for the 2nd baking sheet.
6: Cool for 10 minutes before serving.
7: Store coconut buns in a lidded container inside a freezer. Reheat in a microwave oven for 30 seconds before serving.
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