coconut cream buns

Print Recipe

Chinese Coconut Cream Buns, also known as “忌廉包” in Cantonese, are a type of sweet bread originating from Hong Kong.

Prep Time1 hr

Cook Time17 mins

Fermentation Time17 hrs

Total Time18 hrs 17 mins

Course: Cakebread

Cuisine: Baking

Keyword: coconut cream buns

Servings:

Calories: 615kcal

Cost: 10

Equipment

oven

Ingredients

450 g high gluten flour
7 g yeast
250 g milk
1 egg
90 g sugar
6 g salt

Ingredient

Instructions

Add engough water to knead the dough with the oil later method (you can see the difference with oil first method at the botttom) until it is complete. Measure the temperature of the dough after kneading, it is best not to exceed 26 degrees.
Place in a container. Cover the surface with plastic wrap. In summer, if the room temperature does not exceed 28 degrees, put the dough in the house for natural fermentation. If the room temperature exceeds 28 degrees, it is recommended to put it in the refrigerator for fermentation. Refrigerated fermentation temperature can be 4-7 degrees, 4 degrees fermentation 17 hours, more than 4 degrees to shorten the time. 7 degrees can probably ferment 6 – 8 hours, the final or fermentation state is the main.
Ferment the dough to 2-2.5 times its original size, dip your finger in some high gluten flour and poke a hole in the dough. If the hole will shrink slightly that prove the fermentation is complete. If the dough still shrinks a lot, you still need to continue fermentation. If the dough collapses when you press it, it is over-fermented.
After fermentation. Divide into 16 equal parts. Roll out and cover with plastic wrap for 30 minutes.
Take a piece of dough and roll it out, turn it over, and press down the bottom edge.
Roll from top to bottom and pinch the joint tightly.
Arrange them in turn on a baking sheet with enough space between them.
Put it in the oven, like this in a bowl of hot water. It must have ave a certain gap between hot water and baking pan. Cover the door of the oven, and do a secondary fermentation. This is to add moisture to the dough, and then have a warm environment.
After about 50 minutes, the dough has risen to twice its original size. Dip your finger in dry flour and press a small crater on the edge of the dough. If the small pit slowly spring back, and you can still see the small pit after it springs back, it means that has fermented well. After preheated, brush the surface with egg mixture and send into the middle of the oven to bake at 180 degrees for 18 minutes.
Remove from the oven immediately after baking and place on a baking rack to cool. If you don’t eat it that day, put it in a plastic bag and freeze it in the refrigerator. The next day when you eat, take it out in advance to thaw at room temperature and then you can eat it.
Whip light cream with powdered sugar and place in a piping bag.
Prepare shredded coconut and butter. Microwave the butter for a few seconds to melt.
Once the bread is cooked, let it cool completely. Cut it in the middle with a knife, but do not cut.
Dab a thin layer of butter on the bread and coat it with coconut.
Just squeeze the cream in the middle. You can add your favorite fruit or some nut to beauty it if you like.

Nutrition