Chinese Cocktail Buns Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds sweetness to both the dough and the filling.

Salt: Enhances the flavor of the dough.

Active dry yeast: Helps the dough rise and become fluffy.

Warmed milk: Activates the yeast and adds moisture to the dough.

Softened butter: Adds richness to both the dough and the filling.

Shredded coconut: Provides a sweet, nutty flavor and texture to the filling.

Milk powder: Adds creaminess and enhances the flavor of the filling.

Vanilla extract: Adds a sweet, aromatic flavor to the filling.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, making the dough smooth and elastic. If the dough is too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much, as this can make the dough tough.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the buns a chewier texture.

• sugar - Substitute with honey: Honey adds a different layer of sweetness and moisture to the dough.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be activated in warm liquid first.

• warmed milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that can still provide the necessary moisture.

• softened butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter.

• softened butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good dairy-free option.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• shredded coconut - Substitute with ground almonds: Ground almonds can provide a similar texture and nutty flavor.

• milk powder - Substitute with coconut milk powder: Coconut milk powder can add a rich, creamy texture and a hint of coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor to the buns.

• Allow the Chinese cocktail buns to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the buns soggy.

• For short-term storage, place the buns in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days. If you live in a humid environment, consider storing them in the refrigerator to maintain freshness.

• To freeze the buns, wrap each bun individually in plastic wrap or aluminum foil. This prevents freezer burn and helps maintain the texture and flavor of the buns.

• Place the individually wrapped buns in a large resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• Store the buns in the freezer for up to 3 months. For best results, consume them within this time frame to enjoy their optimal taste and texture.

• When ready to eat, thaw the buns at room temperature for a few hours or overnight in the refrigerator. This gradual thawing process helps maintain their soft and fluffy texture.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed buns on a baking sheet and cover them with aluminum foil to prevent them from drying out. Warm them in the oven for about 10 minutes or until heated through.

• Alternatively, you can reheat the buns in the microwave. Place a bun on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds or until warm. Be cautious not to overheat, as this can make the buns tough.

• Enjoy your Chinese cocktail buns fresh out of the oven or microwave, savoring the delightful combination of the soft, fluffy dough and the sweet, coconutty filling.

• Preheat your oven to 350°F (175°C). Place the Chinese cocktail buns on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• For a quicker method, use a microwave. Place a damp paper towel over the buns to keep them moist. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat as this can make them tough.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the buns directly on the rack or on a baking sheet. Heat for about 5-7 minutes until they are warm and slightly crispy on the outside.

• For a stovetop method, use a steamer. Place the buns in the steamer basket over boiling water. Cover and steam for about 5 minutes or until heated through. This method helps retain the soft texture of the buns.

• If you have an air fryer, preheat it to 300°F (150°C). Place the buns in the basket and heat for about 3-5 minutes. This method will give them a slightly crispy exterior while keeping the inside soft and warm.

• Mixing bowl: Used to combine the flour, sugar, salt, and yeast, and later to mix in the warmed milk and softened butter.

• Measuring cups: Essential for accurately measuring the flour, sugar, and milk.

• Measuring spoons: Used to measure the salt, yeast, milk powder, and vanilla extract.

• Wooden spoon: Helpful for mixing the ingredients together before kneading.

• Stand mixer: Optional, but can be used with a dough hook attachment to mix and knead the dough.

• Clean surface: Needed for kneading the dough until it becomes smooth and elastic.

• Greased bowl: Used to let the dough rise and double in size.

• Plastic wrap: To cover the bowl while the dough is rising.

• Mixing bowl: Another one for preparing the filling by combining softened butter, sugar, shredded coconut, milk powder, and vanilla extract.

• Baking sheet: To place the buns on for their final rise and for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Oven: Preheated to 350°F (175°C) for baking the buns.

• Cooling rack: To cool the buns after they come out of the oven.

Prepare the filling ahead: Mix the butter, sugar, shredded coconut, milk powder, and vanilla extract the night before to save time.

Use a stand mixer: Let a stand mixer knead the dough for you, freeing up your hands for other tasks.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Batch work: Flatten all dough pieces at once before adding the filling to speed up assembly.

Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising process.