Chinese Cocktail Buns

Name: Chinese Cocktail Buns
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 32
Cuisine: Chinese, Asian
Ingredients: 1 Tbsp active dry yeast; 59 milliliters softened butter; 237 milliliters finely grated fresh coconut; 237 milliliters all-purpose flour, or more if needed; 237 milliliters milk; 118 milliliters nonfat dry milk powder; 118 milliliters white sugar

You can never have too many Chinese recipes, so give Chinese Cocktail Buns a try. This recipe serves 32. One serving contains 60 calories, 2g of protein, and 3g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours and 25 minutes. Several people really liked this bread. A mixture of active yeast, sugar, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet.

Instructions

Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved.

Ingredients you will need

Sugar

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Butter

Dough

All Purpose Flour

Yeast

Milk

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

All Purpose Flour

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Powdered Milk

Coconut

Butter

Cream

All Purpose Flour

Sugar

Equipment you will use

Bowl

Working on a floured surface, punch down the dough, and cut into 2 equal pieces.

Ingredients you will need

Dough

Punch

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.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Rolling Pin

Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

For a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg.

Ingredients you will need

Roll

Egg

Equipment you will use

Bowl

Sprinkle each bun with a few sesame seeds.

Ingredients you will need

Sesame Seeds

Roll

Bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. Allow to cool before serving.

Ingredients you will need

Roll

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1Tbsp

active dry yeast 59milliliters

softened butter 237milliliters

finely grated fresh coconut 237milliliters

all-purpose flour, or more if needed 237milliliters

milk 118milliliters

nonfat dry milk powder 118milliliters

white sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Baron Herzog Chenin Blanc (OU Kosher). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.