Chinese Coconut Buns

Asian Bread.


Asian Bread Balls.


Whenever I translate things from Chinese to English...something always gets lost. 

I have a lot of favorite things to eat in Taiwan. 


(In my opinion, there are really two things to do in Taiwan. Eat. Shop. Repeat.)


But one thing, without fail, that I have to eat for breakfast...or snack...is Asian Bread! More specifically, the ones with coconut inside! 

I remember shuffling to the heavenly bakery around the corner from my grandparents' house and pointing out to my mom which ones I wanted to eat. 

More recently? Since I was on my own and my reading skills are lacking/non-existent, I relied on my sense of color and logic to pick a birthday cake for my grandmother.  


She likes taro. Taro is purple. Choose a purple cake.  

But really, these bakeries along with the sushi trains, night markets, little noodle places, and crazy good food courts are some of the best things about Taiwan.   I'm drooling just thinking about all the yummy-ness. 


In the past year, I have definitely embraced my inner Asian -through cooking and baking! There were scallion pancakes, hua juan (steamed breads), and  sao bing.  I've made my own dumplings and now I know how to make wontons -thanks Kay! The scallion pancakes are super tasty and the sao bing are my go-to breakfast the day after Thanksgiving, but these Chinese Coconut Buns are a family favorite.


Kicking off perhaps the best-weekend-ever, L taught me how to make these coconut buns.   After we took them out of the oven, she gave me a piece that blew my mind. It was perfect.  They smelled amazing and are totally worth the time. 

Seeing as we made these while totally brain dead and only messed up twice (we do not know how to do math) I would call it a great success!


P.S. Using a scale to measure out the ingredients really makes a difference. 

Recipe~40 g/bun; makes about 30 buns

Roux: 24 g bread flour and 120 g water

540 g bread flour 

86 g sugar

8 g salt

11 g instant dried yeast

2 eggs

59 g whipping cream

65 g milk

49 g butter at room temperature

Coconut Filling

1/4 cup softened butter

1/2 cup sugar

1/4 cup dry milk powder

1/2 cup coconut

1/4 cup milk

1/4 cup flour

Filling:
Cream ¼ cup softened butter with ½ cup sugar until light and fluffy.

Stir in ¼ cup dry milk powder and ½ cup coconut.

 Add ¼ cup milk and ¼ cup flour.

Bread: 

Make roux starter: 24 g bread flour + 120g water

Heat at medium low until think (can draw line through it)

Cover with plastic (touching top) let go to room temp.

Large bowl: 540 g bread flour, 86 g sugar, 8 g salt, 11 g instant dried yeast, and mix.

Add in 2 eggs, 59 g  whipping cream, 65 g milk, and roux starter.

Mix together; and knead in 49 g room temperature butter until passes window pane test. 

Window pane test...essentially stretch the dough out and if it doesn't break, you're good! For a better explanation... check it out. 

Place in lightly oiled bowl and cover w/ towel for 1 hour or until doubles.

Separate into # buns and let rise for 15 min.

Preheat to 350 degrees. 

Take each portion and flatten into circle. 

Place a teaspoon or less of the filling.

Pinch and twist the edges until sealed. 

Place the bun, seam side down, on a baking sheet. 

Brush with egg wash and bake 10-12 minutes at 350 degrees. 

Ever hear about jello art? 


Since getting my wisdom teeth removed and living off jello for a week...it just isn't the same. 
But this is pretty cool!



Courtesy Sam Bompas and Harry Parr


Check out this slideshow for some more jello-amazingness!