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.
Can I simply say what a aid to search out somebody who truly is aware of what theyre speaking about on the internet. You positively know the way to bring an issue to gentle and make it important. Extra folks need to learn this and understand this aspect of the story. I cant consider youre not more standard because you positively have the gift.
Definitely believe that which you stated. Your favorite justification seemed to be on the web the easiest thing to be aware of. I say to you, I certainly get annoyed while people think about worries that they plainly do not know about. You managed to hit the nail upon the top and defined out the whole thing without having side-effects , people can take a signal. Will likely be back to get more. Thanks
What’s Happening i’m new to this, I stumbled upon this I have found It absolutely helpful and it has aided me out loads. I hope to contribute & assist other users like its helped me. Great job.
Does your blog have a contact page? I’m having a tough time locating it but, I’d like to shoot you an email. I’ve got some suggestions for your blog you might be interested in hearing. Either way, great blog and I look forward to seeing it grow over time.