coconutbuns

Delicious sourdough coconut buns / Sourdough Chinese cocktail buns soft and fluffy milk buns filled with sweetcoconut filling and decorated with sweet toppings is  made with naturally leavened sourdoughstarter.

Sourdough Coconut Buns (Sourdough Chinese Cocktail Buns)

g bread flour

100 g whole milk

All Tangzhong

Bread flour

120 g Unbleached all-purpose flour

150 g Sourdough Starter (all purpose flour starter)

g Sugar

Salt

g Water

Unsalted butter

g Unsalted butter (softened at room temperature)

65 g Powdered sugar

g Cake flour

Milk powder

g Desiccated coconut

Topping /Mexican batter

g Unsalted butter (Softened at room temperature)

Sugar

Black Sesame seeds

white sesame seeds

water

In a medium saucepan whisk together lightly the flour, milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.

If you have a thermometer, cook the roux/ tangzhong till it reaches 65C (150F) and take it off the heat. If you do not have a thermometer, then watch the roux/ tangzhong until you start seeing “lines” forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.

Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the refrigerator until the color changes . Discard the tangzhong after that.

The Tangzhong (Flour-Water Roux):

In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.

Gradually add butter and incorporate about 1 minute on low speed. Once all

the butter is incorporated, turn the mixer up one speed and knead the dough

until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.

Cover the dough and let it rest in a warm (75°F) place for 8 hours . To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.

Next morning divide the dough into 13 pieces.

For  Dough

In a medium bowl make filling, add coconut, milk powder, powdered sugar, cake flour  and butter. Mix well  and refrigerate for   1-2 hours.

After 1 hour  divide the filling into 13 pieces and roll them into cylinder.

Spread the dough into oval and wrap the  coconut filling to each bun and shape them into sausages.

Set aside for second proof for about 1 hour or until the dough puff up  bit.

While the dough rising, pre-heat oven to 350F.

For the Filling

Make the topping by mixing butter, cake flour, sugar incorporate until you get a piping consistency. Set aside.

Do and egg wash

Then pipe the topping mixing using a Ziploc bag or pastry bag.

Then sprinkle both black sesame seed and white sesame seeds.  Then  bake the bun  at 350 F for 33 minutes or until it registers 195F internally.

Let cool the bread completely and enjoy

This is not overly sweet bread. If you want sweet bread, go ahead and increase the amount of sugar in the filling and also double the filling amount.

For Topping / Mexican Batter

Thank you so much for this  recipe! So easy to make and tasted really delicious! Fam loves it, will have it again! Highly recommended!

We have made a version of these and they are definitely delicious!  Love that yours is a sourdough recipe.

Looks pillowy-soft and delightful! I can eat this everyday!!!

These buns look amazing. I definitely need to try these out. Sourdough is one of my favorite kinds of bread, so I'm sure I'll love this.

The buns sound really lovely. I think it's great you added the sesame seeds on top as it finishes these nicely.

What a perfect texture. Yum! Looks so delicious. I have to make them for my boys. Thanks for sharing this recipe.

This is a slightly unusual recipe. But the Sourdough Chinese cocktail buns look really irresistible and can be part of a great breakfast or tea,

It looks so soft and flavorful. I'd definitely try this sourdough Chinese cocktail buns during snacks or meal times.

Mmmm.... they look really good! And I love the idea of sesame seeds on the top!

I can't wait to try this sometime. Thanks for sharing your recipe.

This sounds like Filipino's Pan de Coco, but the shape is different.

Yum!!! I was looking for a creative baking recipe and this really was it. So tasty and they came out perfect.  I'll be saving this one for sure.

https://www.youtube.com/watch?v=cotdYKX19uU

Delicious  sourdough coconut buns / Sourdough Chinese cocktail buns soft and fluffy milk buns filled with sweet coconut filling and decorated with sweet toppings is  made with naturally leavened sourdough starter. 
 For detail recipes please visit,https://zestysouthindiankitchen.com/sourdough-chinese-cocktail-buns/ #sourdough #tangzhong #cocktailbuns #coconutbuns 

Tangzhong 
   25g bread flour 
100g  whole milk 

The bread dough:
All Tangzhong 
180g  Bread flour 
120g    Unbleached all-purpose flour 
150g  Sourdough Starter ( all purpose flour starter ) 
40g  Sugar 
3.5g Salt 
25g Water 
1 large egg 
60.5 g  Unsalted butter 

Filling 
75g Unsalted butter  (softened at room temperature )
65g  Powdered  sugar 
15g Cake flour 
20g Milk powder 
50g Desiccated coconut 

Topping /Mexican batter 

35g Cake flour 
40g  Unsalted butter ( Softened at room temperature) 
20g Sugar 
1 teaspoon  Black Sesame seeds 
1 teaspoon  white sesame seeds 

Egg wash 
1 egg 
1 tablespoon water

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