Here’s a delicious Steamed Coconut Cocktail Bun version of the baked version, Sweet Coconut-Filled Buns or Siopao with Coconut Filling. Furthermore, these coconut buns are soft and fluffy; made with the same incredible buttery coconut filling in a pillowy sweet yeast dough. Moreover, this recipe calls for proofing the dough. However, when you are done shaping and filling the dough, let the coconut buns rest for 30 minutes and then steam for 12 minutes… that’s it. I know you are going to love this recipe.
My love of carbs usually leans towards baked goods, especially if they are sweet. And, such a recipe is the Chinese Cocktail Buns. So, once a month my family and I would take a day trip to Seattle. And, to our favorite bakery Mon Hei in the International District in Chinatown for some coconut buns. The hubbub of many of our favorite Asian eateries and for Dim Sum or Char Siu (Chinese Barbecue Pork). This is one recipe I had never attempted, until now.
Unfortunately, I ran out of Vital Wheat Gluten, but while perusing my pantry, I noticed I had a box of Kodiak Power Cakes (pancake and waffle mix). While reading the ingredients on the back I noticed it had Vital Wheat Gluten. So, I figured why not, with incredible results. I felt a surge of excitement upon finally achieving success, after many tries and substantial experimentation. The process of making these buns is laborious, demanding both time and effort. Yet, those who have tasted them previously can affirm that the wait is truly rewarding. Whether savored at breakfast or enjoyed as a sweet afternoon treat, these buns offer a delightful indulgence.
What are Steamed Coconut Cocktail Bun?
Steamed Coconut Cocktail Bun recipe utilize a milk bread dough to achieve an exceptionally light and airy texture, filled with a delectable, buttery coconut filling. Steamed to perfection reminiscent of those crafted by Chinese bakeries, they make for an ideal snack any time or a delightful accompaniment to afternoon tea for a moment of indulgence. Additionally, these coconut buns are freezer-friendly, allowing you to prepare them in advance and enjoy them at your convenience.
Nevertheless, there are multiple methods for preparing coconut buns. Some bakeries opt for a drier filling abundant in shredded coconut, while others are more liberal with the addition of butter, resulting in a richer, more indulgent bun. Personally, I lean towards the version with the buttery filling. In my opinion, a close runner-up would be the Mamon cakes from Goldilocks Bakery in California!
What ingredients you will need to make Steamed Coconut Cocktail Bun
- half and half
- granulated sugar
- Caster sugar
- Milk
- Butter
- Instant dry yeast
- Eggs
- All Purpose Flour
- Cake flour
- Kodiak Power Cakes Mix
- Dry milk powder
- Desiccated coconut
- custard powder
- Neutral Oil
- Bamboo Steamer or Steamer
- Parchment paper
What is Vital Wheat Gluten?
Bakers Secret To Big Bread Volume – One Ingredient Will Change Your Bread Quality to New Levels. While not technically flour, vital wheat gluten is a powder with flour-like properties, rich in gluten and low in starch content. It is produced by hydrating wheat flour to activate the gluten protein, then processing it to separate everything except the gluten. Subsequently, it is dried and ground into powder form once more.
While often labeled as “optional” in baking recipes, vital wheat gluten proves to be a valuable ingredient to keep in your pantry. As a concentrated wheat protein, incorporating just a tablespoon or two of vital wheat gluten into your next bread batch can enhance its elasticity, resulting in a superior crumb texture and chewiness.
Furthermore, the recommended proportion is one tablespoon of vital wheat gluten for every two cups of flour used. This addition is particularly advantageous for bread recipes utilizing low-protein flour varieties, such as whole wheat or rye bread. However, it offers benefits to recipes containing numerous mix-ins, such as nuts or fruits, by providing added structure and stability.
The technique of preparing gluten in this manner was initially documented in sixth-century China and remains prevalent among the vegetarian Buddhist communities in Asian nations to the present day.
How does the inclusion of vital wheat gluten affect bread?
Struggling to Locate Bread Flour? Vital Wheat Gluten to the Rescue
The added protein from vital wheat gluten enhances the strength of the gluten network in the dough, resulting in increased elasticity. Consequently, this yields crisper crusts, chewier bread, a larger crumb, and more noticeable oven spring.
How to make Steamed Coconut Cocktail Bun
First, make the coconut filling: In a bowl, blend 1/4 cup of softened butter with 1/2 cup of sugar until the mixture is airy and creamy. Then, incorporate dry milk powder, 1/2 cup of flour, egg, and coconut into the mixture until it becomes smooth and thoroughly combined. Set this filling aside.
Next, make the dough: Combine warm water, milk, instant yeast, sugar, and oil. Gently stir the water with a spatula to dissolve the yeast, then let it sit until yeast activates (blooms/foams), about 5 to 10 minutes.
Then, in a large bowl, sift together flour, sugar, salt, cornstarch and baking powder. Make a well in the middle well of flour mixture. Fill the center of the well with yeast mixture. Mix together to form a soft dough. Sprinkle four on a flat work surface, place dough and knead for 10 to 15 minutes until the dough is nice and smooth.
1st Proofing: Put the dough back in a greased bowl and cover with plastic wrap. Allow dough to rise in a warm place for 1 to 1-1/2 hours or until double in size.
Cut wax paper into 2 X 2-inch wax paper on a large platter. If making larger buns cut accordingly (3 X 3-inch)
When the dough is ready. Gently punch down. Remove from the bowl, roll dough into a rectangular shape. Next, fold the dough in half length-wise once, and then roll into a log. Cut into 12 equal portions.
Wrap & Shape Dough: Take each dough, one at a time, and roll the dough in the palm of your hands to form a ball. Flatten the ball into a disk of about 3 inches in diameter with a slightly thicker center and tapered edges. Bring edges up in a tulip shape like in the picture. Then gather edges together twist and pinch close.
To Fill: Take approximately 1 tablespoon of filling with a spoon and place it in the center of each bun. Gather and seal the edges of the dough together to encase the filling within the bun. Place seam side up onto wax paper. Repeat this process for each piece of dough, arranging the filled buns seam side up on the prepared baking tray 2 inches apart.
2nd Proofing: Allow finished buns to rest. Cover them with a damp paper towel/cloth, and let them rise in a warm spot for about 30 minutes before steaming.
Prep. Steamer: Prepare a steamer and allow water to come to a boil. Medium heat. Transfer into the steamer, allowing enough space for the pork buns to expand, at least 1 1/2 inches apart. Place the bamboo on the steamer/pot. However, make sure the bamboo steamer/buns are not touching the water.
Steam over medium heat: Avoid high heat, as it can cause uneven expansion. Medium heat ensures consistent results with smooth buns. Steam the buns in batches for 10 to 12 minutes. When they are done cooking, turn the heat off. LEAVE Lid alone for 5 minutes. If you open the lid right away, nice fluffy buns will sink down on you and you don’t want that to happen. You can serve this baos as a side or as an afternoon snack. By following these steps, you’ll enjoy perfectly steamed buns every time! Serve warm.
Steamed Coconut Cocktail Bun
INGREDIENTS
Starter:
- 2/3 cup warm water
- 1 packet instant dry yeast
- 1 tablespoon sugar
- 1/4 cup dry milk powder
- 2 tablespoon butter, softened
- 1 large egg
The Dough:
- 3 cups all-purpose flour
- 1/2 cup cake flour (for kneading & shaping)
- 1/2 cup Kodiak Power Cakes mix
- 1/2 cup sugar
- 1 tablespoon baking powder
- 2 teaspoons neutral oil or olive oil (bowl)
Coconut Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup desiccated coconut
- 2/3 cup castor sugar
- 1/2 cup pastry flour
- 1/4 cup dry milk powder
- 1 tablespoon custard powder
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
INSTRUCTIONS
- First make the coconut filling: In a bowl, blend 1/4 cup of softened butter with 1/2 cup of sugar until the mixture is airy and creamy. Then, incorporate dry milk powder, 1/2 cup of flour, egg, and coconut into the mixture until it becomes smooth and thoroughly combined. Set this filling aside.
- Next, make the dough: Combine warm water, milk, instant yeast, sugar, and oil. Gently stir the water with a spatula to dissolve the yeast, then let it sit until yeast activates (blooms/foams), about 5 to 10 minutes.
- Then, in a large bowl, sift together flour, sugar, salt, cornstarch and baking powder. Make a well in the middle well of flour mixture. Fill the center of the well with yeast mixture. Mix together to form a soft dough. Sprinkle four on a flat work surface, place dough and knead for 10 to 15 minutes until the dough is nice and smooth.
- 1st Proofing: Put the dough back in a greased bowl and cover with plastic wrap. Allow dough to rise in a warm place for 1 to 1 1/2 hours or until double in size.
- Cut wax paper into 2 X 2-inch wax paper on a large platter. If making larger buns cut accordingly (3 X 3-inch)
- When the dough is ready. Gently punch down. Remove from the bowl, roll dough into a rectangular shape. Fold in half length-wise once, and then roll into a log. Cut into 12 equal portions.
- Wrap & Shape Dough: Take each dough, one at a time, and roll the dough in the palm of your hands to form a ball. Flatten the ball into a disk of about 3 inches in diameter with a slightly thicker center and tapered edges. Bring edges up in a tulip shape like in the picture above. Then gather edges together twist and pinch close.
- To Fill: Take approximately 1 tablespoon of filling with a spoon and place it in the center of each bun. Gather and seal the edges of the dough together to encase the filling within the bun. Place seam side up onto wax paper. Repeat this process for each piece of dough, arranging the filled buns seam side up on the prepared baking tray 2 inches apart.
- 2nd Proofing: Allow finished buns to rest. Cover them with a damp paper towel/cloth, and let them rise in a warm spot for about 30 minutes before steaming.
- Prep. Steamer: Prepare a steamer and allow water to come to a boil. Medium heat. Transfer into the steamer, allowing enough space for the pork buns to expand, at least 1 1/2 inches apart. Place the bamboo on the steamer/pot. However, make sure the bamboo steamer/buns are not touching the water.
- Steam over medium heat: Avoid high heat, as it can cause uneven expansion. Medium heat ensures consistent results with smooth buns. Steam the buns in batches for 10 to 12 minutes. When they are done cooking, turn the heat off. LEAVE Lid alone for 5 minutes. If you open the lid right away, nice fluffy buns will sink down on you and you don’t want that to happen. You can serve this baos as a side or as an afternoon snack. By following these steps, you’ll enjoy perfectly steamed buns every time!
NOTE
Steamed buns can be kept at room temperature for a day or two. Keep them in the fridge for a few more days after that.
Yes, Leftover steamed buns may be kept in the freezer. First, set buns on tray freeze, once set place in a gallon ziploc bag or air tight container with lid.
When ready to eat, re-warm frozen buns by wrapping the bun in a damp paper towel and microwave place in a microwave oven for 10 to 15 seconds.
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