Sweet Coconut-Filled Buns, affectionately dubbed “Chicken Tails,” are delightful Asian treats crafted from a tender, pillowy sweet yeast dough. Bursting with a decadent combination of buttery, sugary, and coconut flavors, they leave an unforgettable impression on the palate. I can’t believe how well using the Tangzhong method enhances the tenderness, fluffiness, and longevity of baked goods such as bread and pastries. Though, in my opinion, a touch more filling would elevate their perfection. The key to achieving the softest sweet bread dough lies in a unique baking method known as Tangzhong. These buns make an ideal breakfast accompaniment, paired wonderfully with hot tea or a freshly brewed cup of coffee.
Initially reminiscent of King’s Hawaiian Bread or Brioche Bread, my exploration of various online recipes led me to discover that the exact recipe used for Sweet Coconut-Filled Buns is a Japanese Milk Bread recipe.
After numerous attempts and considerable trial and error, I felt immense excitement upon achieving success. Crafting these buns is a time-consuming process, neither quick nor effortless. However, those who have sampled them before can attest that the wait is indeed worthwhile. Whether enjoyed during breakfast or savored as a sweet afternoon snack, these buns promise a delightful indulgence. See the Steamd Coconut Cocktail Bun recipe here:
Sweet Coconut-Filled Buns and “Chicken Tails”
This is one treat our family always looked forward to on our day trips to Chinatown in Seattle, Washington. And, is amongst the many varieties of cuisine. Furthermore, it is an amazing, versatile dough. Moreover, this recipe can be used for dinner rolls, humbow, fruit and/or cinnamon tea rings, stollen, cinnamon and pecan rolls, coffee cakes, cinnamon twists, monkey bread, filled coffee braids, kolacky, cinnamon frosted soft pretzels, and more. However, you can form this dough into any shape and add any filling. Be creative!
What does the cocktail bun taste like?
The bun boasts a soft, flexible texture and a subtle sweetness, characteristic of Hong Kong-style breads. Its filling, based on coconut, offers a dense consistency and indulgent, buttery sweetness. A finishing touch of egg wash gives the exterior a glossy, golden-brown hue, often adorned with stripes or other modest designs using a portion of the buttery coconut filling, and occasionally sprinkled with sesame seeds. The sweet dough used for this type of recipe is Japanese Milk Bread. And, the softness of the bread is attributed to its utilization of the tangzhong method, where a portion of the flour is pre-cooked. Incorporating tangzhong significantly enhances the softness and tenderness of this enriched bread. However, I prefer my sweet dough to be sweeter, so I use more eggs and sugar like in the brioche recipe.
In the Taiwanese rendition of the cocktail bun, while slightly firmer than its Hong Kong equivalent, it preserves the identical filling and sesame seed coating.
What is Tangzhong?
The Tangzhong method, originating from Asia, involves precooking a portion of the raw flour in a recipe with a liquid, typically water or milk, until it forms a paste. This paste is subsequently incorporated into the dough, resulting in bread that is softer, fluffier, and maintains freshness for a longer duration.
When the flour reaches approximately 150°F (65°C) during cooking, the starches undergo gelatinization as they absorb the liquid, causing them to swell and the mixture to thicken into a viscous, gel-like consistency. This gelatinization process is akin to the exterior of a bagel forming a gel-like texture when boiled. Once cooked, the mixture irreversibly transforms into a sticky starch paste, which is then integrated into the dough during mixing.
What Flour Can Be Used for Tangzhong?
To prepare tangzhong, you have the flexibility to use various types of flour, including white flour such as all-purpose, high-protein bread flour, or medium-protein bread flour, as well as whole wheat flour, Khorasan flour, einkorn flour, or whole-grain rye flour. Any flour containing ample starch content is suitable for making either tangzhong or yudane.
How to Make Tangzhong
- Combine 1 part flour with 5 parts liquid, measured by weight, in a saucepan.
- Heat the saucepan over medium heat, stirring frequently to avoid burning, until the mixture thickens and reaches approximately 150°F (65°C).
- Allow the roux to cool, then incorporate it directly into the dough, treating it like any other ingredient.
Benefits of Tangzhong:
- Imparts tenderness and a airy crumb without relying on eggs, butter, or sugar.
- Allows for a softer texture even with a lower hydration level in the dough.
- Enhances the dough’s strength and cohesion during mixing and handling, even with increased hydration.
- Extends the shelf life of the bread and slows down staling.
- Being able to use water as the liquid in making tangzhong/yudane renders it suitable for vegan recipes.
What is Yundane (and How is it Different from Tangzhong)?
Yudane, a Japanese technique similar to the Chinese Tangzhong method, achieves the same objective: to gelatinize the flour’s starches with a hot liquid. However, it differs from Tangzhong in the method of preparation. With Yudane, the liquid (typically water) is boiled and then poured directly over the flour, which is stirred to incorporate. The mixture is then allowed to rest until it reaches room temperature before being mixed into the dough, or it can be refrigerated overnight. Upon retrieval, the mixture is brought to room temperature and integrated into the dough as necessary.
The Yudane method offers a slight time-saving advantage as it eliminates the need to cook the flour separately on the stove, yet it achieves the same desired outcome. Through my experiments, I have not observed significantly different results between the two methods.
History
Legend has it that the cocktail bun originated in the 1950s in Hong Kong as a solution to avoid wasting unsold yet perfectly edible buns. The innovative approach involved repurposing these day-old buns into a fresh product. However, by grinding up the stale buns and blending them with sugar and coconut, a flavorful filling mixture was created. This mixture was then wrapped in fresh bread dough to craft the inaugural filled “cocktail bun”.
Initially, the filling consisted of blending day-old buns with granulated sugar. However, newer iterations incorporated shredded coconut and butter or margarine into the recipe, now serving as essential components of the cocktail bun filling. Although, typically measuring approximately 6 to 8 inches in length and 2 to 3 inches in height, each bun adopts the form of a petite baguette. The cocktail bun is a staple in numerous Chinese bakeries, alongside other beloved sweet buns such as the pineapple bun, also hailing from Hong Kong.
There are generally two types of Chinese bakeries: Hong Kong-styled bakeries and Taiwan-styled bakeries. The baked goods in these two types of bakeries differ although they may sell some of the same goods. For instance, the Bread Cake was developed in Taiwan-styled bakeries while the cocktail bun is a Hong Kong-styled bakery product.
Fun Facts
- On average, individuals in Sri Lanka consume approximately 115 pounds of coconut per year per capita, surpassing consumption rates in any other nation.
- Due to the hazards of scaling coconut palm trees, monkeys are frequently trained to ascend and dislodge coconuts.
- Contrary to common belief, coconuts are not classified as nuts but rather as drupes or stone fruits. The edible part that we consume is the endosperm of the seed.
- Coconut palm trees can reach towering heights of nearly 100 feet.
What ingredients you will need to make Sweet Coconut-Filled Buns
- heavy cream
- half and half
- granulated sugar
- Caster sugar
- Milk
- Butter
- Active dry yeast
- Eggs
- Cake flour
- Bread flour
- Dry non-fat milk powder
- Desiccated coconut
- Toasted sesame seeds (optional)
- baking sheet
- Parchment paper
- piping bag and tips (optional)
How to make Sweet Coconut-Filled Buns
First, Make the Tangzhon: Mix two tablespoons of flour and 1/2 cup water in a saucepan over medium heat, stirring often to prevent scorching, until the mixture thickens. Simmer for 3-4 minutes or until thickens and becomes a roux. Remove from heat. Let the mixture cool and mix it directly into a dough as you would any other mix-in.
To make the dough: In a large bowl. Combine sugar, half and half and milk in a small saucepan, stirring until the sugar dissolves. Incorporate 1/4 cup softened butter and gently heat the mixture until the butter melts and it reaches a lukewarm temperature, no higher than approximately 100° degrees F (40 degrees C). Add egg, water and milk. Whisk well.
Add flours, vital wheat gluten, allulose, salt and yeast and the tangzhong (roux). Mix everything til combined. Stir together to form a soft dough. Transfer the dough onto a generously floured surface and knead it for approximately 10 minutes, gradually incorporating 1 cup of extra flour or as required until it reaches a smooth, elastic consistency. Shape the dough into a round ball, then nestle it into an oiled bowl, rotating it a few times to ensure it’s coated with oil. Cover the bowl with a cloth and let the dough rise in a warm spot until it doubles in size, usually around 1 hour.
Make the Sweet Coconut-Filled Buns
To 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.
Shaping Dough: On a floured surface, deflate the dough by pressing it down and divide it into 2 equal portions. Then, cut each portion into 8 equal-sized pieces, totaling 16 pieces. Shape each piece into an elongated bun and flatten it using a floured rolling pin.
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. Repeat this process for all pieces of dough, arranging the filled buns seam side down on the prepared baking sheets.
2nd Proofing: Cover them with a cloth and let them rise in a warm spot for about 1 hour.
Preheat oven to 350° F (190 degrees C). Line baking sheets with parchment paper.
For the topping: Mix together 1/3 cup cake flour, 3 tablespoons softened butter, and 4 1/2 teaspoons caster sugar and transfer to a piping bag or small ziploc bag with a small corner cut off. Set aside.
Once the buns have risen, brush with egg wash. Pipe two stripes of your topping mixture onto each bun, sprinkle each bun with a few sesame seeds.
Bake in the preheated oven until the buns are golden brown, 15-17 minutes. Remove from the oven and Brush with sugar syrup. Allow to cool before serving.
Sweet Coconut-Filled Buns
Ingredients
Tangzhon:
- 2 tablespoons bread flour (all-purpose, bread flour, whole wheat, whole rye, etc.)
- 1/4 cup + 1 tablespoon warm milk (110° F)
Starter:
- 1 cup half and half
- 2/3 cup warm milk
- 2 eggs, beaten
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
The Dough:
- 3 cups all-purpose flour, plus more for kneading
- 2 tablespoon cornstarch (arrowroot starch)
- 1/2 cup cake flour
- ¼ cup softened butter
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons olive oil for bowl
Filling:
- 1/2 cup softened butter
- 1/4 cup castor sugar
- 1/4 cup dry milk powder
- 1/2 cup cake flour
- 2 tablespoons custard powder
- 1 cup desiccated coconut
- 1 large egg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
The Topping
- 1/3 cup cake flour
- 3 tablespoons butter
- 4 1/2 teaspoons caster sugar
Egg Wash:
- 1 egg
- 1 tablespoon milk
Garnish
- 1 tablespoon toasted sesame seeds
- 1 tablespoon sugar (dissolved in 1 tablespoon hot water)
Instructions
- First, Make the Tangzhon: Mix two tablespoons of flour and 1/2 cup water in a saucepan over medium heat, stirring often to prevent scorching, until the mixture thickens. Simmer for 3-4 minutes or until thickens and becomes a roux. Remove from heat. Let the mixture cool and mix it directly into a dough as you would any other mix-in.
- To make the Dough: In a large bowl. Combine sugar, half and half and milk in a small saucepan, stirring until the sugar dissolves. Incorporate 1/4 cup softened butter and gently heat the mixture until the butter melts and it reaches a lukewarm temperature, no higher than approximately 100°degrees F (40 degrees C). Add egg, water and milk. Whisk well.
- Add flours, vital wheat gluten, allulose, salt and yeast and the tangzhong (roux). Mix everything til combined. Stir together to form a soft dough.
- Transfer the dough onto a generously floured surface and knead it for approximately 10 minutes, gradually incorporating 1 cup of extra flour or as required until it reaches a smooth, elastic consistency. Shape the dough into a round ball, then nestle it into an oiled bowl, rotating it a few times to ensure it’s coated with oil. Cover the bowl with a cloth and let the dough rise in a warm spot until it doubles in size, usually around 1 hour.
- To 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.
- Shaping Dough: On a floured surface, deflate the dough by pressing it down and divide it into 2 equal portions. Then, cut each portion into 8 equal-sized pieces, totaling 16 pieces. Shape each piece into an elongated bun and flatten it using a floured rolling pin.
- 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. Repeat this process for all pieces of dough, arranging the filled buns seam side down on the prepared baking sheets.
- 2nd Proofing: Cover them with a cloth and let them rise in a warm spot for about 1 hour.
- Preheat oven to 350° F (190 degrees C). Line baking sheets with parchment paper.
- For the topping: Mix together 1/3 cup cake flour, 3 tablespoons softened butter, and 4 1/2 teaspoons caster sugar and transfer to a piping bag or small ziploc bag with a small corner cut off. Set aside.
- Once the buns have risen, brush with egg wash. Pipe two stripes of your topping mixture onto each bun, sprinkle each bun with a few sesame seeds.
- Bake in the preheated oven until the buns are golden brown, 15-17 minutes.
- Remove from the oven and Brush with sugar syrup. Allow to cool before serving.
NOTES
Allulose makes a good low-carb substitute for granulated sugar.
For bread to rise, warm oven to 150° F (70 degrees C). When the oven is warm, turn it off and place the covered dough into the oven for 1 hour to rise.
What wine pairs well with sweetbreads?
Sweetbreads have a high-fat content so it should be something tangy. Pinot Noir, prized for its delicate body and adaptable nature, pairs wonderfully with both red and green Thai curry. Its fruity essence and nuanced earthy undertones complement the rich creaminess of coconut milk and the vibrant spices found in these curries.
When selecting the perfect wine to accompany dessert, don’t hesitate to think outside the box. You’re not limited to exclusively dessert wines. Options such as Riesling, Merlot, Pinot Noir, Moscato, Cabernet, and Syrah, along with various blends, all make excellent choices. However, it’s essential to consider the color of the wine in relation to your dessert. Enjoy fine wines here.
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