CHINESE COCONUT BUNS
Soft Buns with a yummy coconut filling. Just like the ones your get from Chinese bakeries and when you're out having Dim Sum. Make sure you read the recipe first then get all your ingredients togethor. Also, remeber there is a different between liquid measure and dry measure. This Recipe Comes from Rhonda Parkinson from About.com
Provided by Mintbear82
Categories Breads
Time 3h48m
Yield 12 Buns, 6-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat Oven to 350 degree Fahrenheit
- Coconut Filling:
- Process coconut and sugar in blender or food processor until very fine. Turn into small bowl.
- Stir in margarine and egg yolk until paste-like consistency.
- Dough:.
- Stir warm water and first amount of sugar in small dish until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
- Stir second amount of sugar, salt and cooking oil in large bowl. Add boiling water. Stir until sugar is dissolved. Stir in egg and yeast mixture.
- Slowly work in enough flour until soft dough forms. Turn out onto lightly floured surface. Knead for about 10 minutes until smooth and elastic. Place dough in large greased bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 1 1/2 to 2 hours until doubled in bulk.
- Punch dough down. Cover. Let rest for 5 minutes. Shape into 2, 12 inch (30 cm) logs.
- Divide dough into 12 portions. Press and stretch each portion into 5 X 3 inch (12.5 X 7.5 cm) oblong shape. Place rounded 1 1/2 tablespoon (25 ml) filling lengthwise along centre of each piece.
- Bring long sides up and over filling, pinching all edges together to seal. Place, seam-side down, on greased baking sheet. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size.
- Egg Wash:
- Beat egg and water together with fork in small cup. Brush over buns. Bake in 350 degree Fahrenheit (175 degree Celsius) oven for 15 to 18 minutes until golden brown.
- Honey Wash:.
- Combine honey and hot water in separate small cup. Brush over warm buns. Serve warm. Makes 12 buns.
Nutrition Facts : Calories 601.2, Fat 29.8, SaturatedFat 13.3, Cholesterol 175.7, Sodium 409.5, Carbohydrate 74.7, Fiber 3, Sugar 36.8, Protein 10.6
GUYANESE COCONUT BUNS
Untested by me, posted for ZWT III. From allrecipes.com UPDATE: CulinaryQueen was the guinea pig on these and has added various notes and changes. Please note, although the title of these are 'Buns' they spread out like a very flat cookie.
Provided by Mandy
Categories Breads
Time 25m
Yield 48 buns
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F/180°C.
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs.
- In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract.
- Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets, 2-3 inches apart as they really spread.
- Bake for 15 minutes in the preheated oven, or until golden brown. Keep an eye on these as they will burn if left in too long.
- Transfer to a cooking rack immediately or else they will stick to the pan.
- Cookies are soft with crunch edges at first but get completely crunchy upon cooling.
Nutrition Facts : Calories 79.6, Fat 4.6, SaturatedFat 2.9, Cholesterol 19.3, Sodium 66.3, Carbohydrate 8.9, Fiber 0.2, Sugar 4.7, Protein 1
CHINESE STEAMED BUNS
Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.
Provided by Carol chi-wa Chung
Categories Bread Yeast Bread Recipes
Time 4h
Yield 24
Number Of Ingredients 10
Steps:
- Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
- Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
- Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g
SIMPLE COCONUT BUNS
I found this recipe on the Becks&Posh blog. It was taken though from the cookbook: Unforgettable Coconut Cookbook. The picture looks so delish!
Provided by Pikake21
Categories Yeast Breads
Time 50m
Yield 32 buns
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Dissolve 1 teaspoon of the sugar and the yeast in the warmed milk.
- Sieve the flour into a large bowl or Kitchen Aid bowl and stir in the sugar.
- Make a well in the centre and add the beaten egg, melted butter and the milk/yeast mixture.
- Mix the ingredients to form a dough that no longer sticks to the bowl.
- Knead by hand on a lightly floured board, or using the dough attachment on the Kitchen Aid, until the dough is smooth and shiny.
- Place the dough in a lightly oiled bowl and cover with plastic film.
- Leave in a warm place for an hour until the dough has doubled in size.
- Return the dough to the floured board and punch down using your fists.
- Divide the dough into 32 equal pieces and roll each into a ball shape.
- Oil a 10" round cake tin with sides at least 2" high.
- Pack the dough balls into the tin and leave in a warm place for a second rising.
- Again, the dough should double in size.
- Pour the coconut milk over the buns until it reaches the top of the buns.
- Bake in the preheated oven for about 35 minutes until golden brown and cooked through.
- Best served warm.
Nutrition Facts : Calories 120.8, Fat 5.4, SaturatedFat 4.2, Cholesterol 12, Sodium 27.6, Carbohydrate 15.6, Fiber 0.8, Sugar 2.8, Protein 2.7
GUYANESE COCONUT BUNS
My best friend gave me this recipe she was given while in British Guiana. These are really delicious!
Provided by peep
Categories Bread Quick Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 17.3 g, Cholesterol 36.2 mg, Fat 10.2 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 6.7 g, Sodium 132.5 mg, Sugar 8.9 g
CHINESE COCONUT CHICKEN
Make and share this Chinese Coconut Chicken recipe from Food.com.
Provided by Lauryl G.
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
- Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
- Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
- For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.
Nutrition Facts : Calories 796.3, Fat 46.3, SaturatedFat 22.7, Cholesterol 161, Sodium 699.7, Carbohydrate 70, Fiber 0.4, Sugar 37.5, Protein 27.4
CHINESE COCKTAIL BUNS
These cocktail buns are like the ones you get at Chinese bakeries. They are filled with a creamy coconut filling. Yum!
Provided by LIANG
Categories Bread Yeast Bread Recipes
Time 3h25m
Yield 32
Number Of Ingredients 14
Steps:
- Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. Add 1/4 cup softened butter, and gently warm the mixture until the butter melts and the mixture is warm but not hot (no warmer than about 100 degrees F (40 degrees C). In a large bowl, stir together the yeast with 2 1/2 cups flour until well blended, and pour the milk mixture into the flour-yeast mixture. Stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough.
- Turn the dough out onto a well-floured surface, and knead for about 10 minutes, gradually kneading in 1 cup of additional flour or as needed to make a smooth, elastic dough. Form the dough into a round ball, place into an oiled bowl, and turn the dough around in the bowl a few times to coat with oil. Cover the bowl with a cloth, and allow dough to rise in a warm place until doubled, about 1 hour.
- Cream 1/4 cup softened butter with 1/2 cup of sugar in a bowl until the mixture is light and fluffy, and stir in dry milk powder, 1/2 cup flour, and the coconut until the mixture is smooth and well blended. Set the filling aside.
- Working on a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong bun, and flatten the bun with a floured rolling pin. Scoop up about 1 tablespoon of filling with a spoon, and place in the center of a bun. Pull and pinch the edges of the dough together to enclose the filling in the bun. Repeat with all dough pieces, and place the filled buns, seam sides down, onto the prepared baking sheets. Cover the buns with a cloth, and allow to rise in a warm place 1 hour.
- Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- For a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg. Sprinkle each bun with a few sesame seeds.
- Bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. Allow to cool before serving.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 19.1 g, Cholesterol 20.2 mg, Fat 4.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 39 mg, Sugar 6.8 g
COCONUT BUNS
This is the 1st recipe I submitted here I hope everyone will enjoy my recipe :). Since I love salty food and of course salty buns are quite rare, I decided to make them myself. I'm using coconut milk to get a bit stronger and traditional taste.
Provided by caramelights
Categories Yeast Breads
Time 55m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- In a big bowl, mix all dry ingredients (flours, salt, yeast) . Make a little well in the middle and pour the coconut milk and honey water. Mix with spatula until it forms a dough.
- Add melted butter and knead for about 10-15 minutes by hand until it become soft and elastic.
- Put it in a bowl, cover it with damp towel or plastic wrap and let it sit in a warm place for an hour.
- Divide the dough into 24 pieces of small ball. Put it on the baking sheets and let it sit one more time for 15 minutes. Preheat your oven to 200ºC.
- Brush with the eggwash and sprinkle with bit of salt. Bake for 20 - 25 mins or until golden brown on the top of the buns.
- Brush again with melted butter right after it came out of the oven to get a lasting shine.
Nutrition Facts : Calories 123.7, Fat 3.2, SaturatedFat 2.3, Cholesterol 11.7, Sodium 455.8, Carbohydrate 21.4, Fiber 0.6, Sugar 7.2, Protein 2.4
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- Start by making the bread dough, and be sure your ingredients are at room temperature. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer at its lowest setting.
- Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. (Note: if you’re in a humid climate, and the dough is too sticky, add more flour ¼ cup at a time until the dough comes together). After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to about 1.5X its original size.
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