Chinese Bakery Style Cocktail Bun | Coconut Bun Recipe 雞尾包
Fluffy, soft, sweet and creamy bun with coconut filling
Chinese Bakery Style Cocktail Bun | Coconut Bun Recipe 雞尾包
Today we will learn how to make a Chinese bakery style bread. We will learn how to make hong kong style cocktail buns! 雞尾包Let’s learn how to make Japanese milk bread today! We will be making matcha flavored milk bread.
What Is A Cocktail Bun?
Cocktail buns are also known as coconut bun or chicken tail bun 雞尾包. Cocktail bun is a soft sweet bun with a coconut filling inside the bread.
The chinese coconut bun bread is fluffy, soft, sweet and creamy! This Chinese bun is a popular bakery pastry item like the pineapple bun, egg tart, bbq pork bun etc.
I will be using my regular bread dough for these buns. Feel free to use your favorite bread though for this recipe. Have you ever been curious about learning to bake or make your own coconut buns at home? Today we will learn how to make these bakery style cocktail buns from scratch at home! While baking these buns will fill the house with a nice aroma from freshly baked bread! Who doesn't love to eat freshly baked bread?
Scroll down to check out the ingredients needed for the Cocktail Bun Recipe with step by step instructions!
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Cocktail Bun | 雞尾包
Cocktail Bun Ingredients
Tangzhong:
✿ 25 Grams Bread Flour
✿ 80 Milliliters Milk
Bread Dough:
✿ 400 Grams Bread Flour
✿ 120 Milliliters Milk
✿ 7 Grams Yeast
✿ 15 Grams Sugar
✿ 80 Grams condensed Milk
✿ 1 Egg
✿ ½ Teaspoon Salt
✿ 55 Grams Butter
Filling:
✿ 85 Grams Butter
✿ 40 Grams Sugar
✿ 10 Grams Cake Flour
✿ 10 Grams Custard Powder
✿ 25 Grams Milk Powder
✿ 40 Grams Coconut Flaker
✿ Pinch Of Salt
Topping:
✿ 40 Grams Cake Flour
✿ 45 Grams Butter
✿ 20 Grams Sugar
Cocktail Bun INSTRUCTIONS | Click here for the recipe video
Make Roux
Make Roux Using The Tangzhong Method.
Bread Dough
Make Dough Using A Stand Mixer
Filling And Topping
Make Filling And Topping.
Shape Dough
Roll Out Dough And Shape.
Rest
Rest Until Doubled In Size.
Bake
Bake 350F | 15 - 17 Min
Activate yeast with luke warm milk and sugar.
While the yeast is resting, let's make the tangzhong for our bread. the thangzhong will make our bread soft and fluffy. Cook mixture on low heat until thickened.
To make the bread dough, add all the ingredients for the bread dough in a stand mixer. Pour in the yeast mixture. Mix on low speed until the dough comes together. Add in butter and knead on medium speed for 3 min. Increase speed to high and knead for another 3 min until smooth and elastic. Place dough in a greased bowl. Cover with plastic film. Let it rest for 1 hour or until doubled in size.
To make the filling:
Soften butter with a fork. Mix butter and sugar together. Add the other ingredients and mix until combined. Set aside until use.
Repeat same process for the topping. Mix butter and sugar together. Add the flour and mix until combined. Transfer the topping to a piping bag and set aside as well.
Divide dough in equal sizes. I divided mine in 10 pieces. Shape dough in balls. Flatten the ball by pressing it and roll into an oval. Spread a thin layer of filling in the middle. Roll it up and seal the edges by pinching it together.
Rest for 1 hour or until doubled in size.
Brush the buns with egg wash. Pipe the topping on top of the bread. Sprinkle with sesame seeds.
Bake 350F | 15 - 17 Min. Cool down on a wire rack.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ Instead of using the stand mixer you can knead by hand as well. Kneading by hand will take approx 20 - 25 min.
✿ Adjust filling sweetness to personal preferences.
Did you make this recipe?
If you made this recipe make a picture and hashtag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿
Click here for the printable recipe! (Coming Soon)
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