Photograph of the finished Cocktail bun

China · Bánh mì ngọt nhân dừa nướng

Cocktail bun

1 hr 40 min Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.5 lb
  • Photograph of Dry yeast Dry yeast 0.8 oz
  • Photograph of Shredded coconut Shredded coconut 1.1 lb
  • Photograph of Unsalted butter Unsalted butter 14.1 oz
  • Photograph of Sugar Sugar 12.7 oz
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Fresh milk Fresh milk 2 cups
  • Photograph of Sweetened condensed milk Sweetened condensed milk ⅔ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz

Method

  1. 1 Cook a portion of the flour with milk until it forms a thick paste, then let it cool to make tangzhong bait.
  2. 2 Tangzhong starter powder retains moisture, keeping the inside of the bread soft for many days; without it, the bread dries out after just one day.
  3. 3 Knead the flour with yeast, starter, eggs, sugar, and butter for 18 minutes, then let it rise for 2 hours.
  4. 4 Mix the grated coconut with softened butter, sugar, and condensed milk to make a thick coconut filling.
  5. 5 Roll the dough into a sheet, spread the filling, roll it up, cut lengthwise, and twist it into the shape of rabbit ears.
  6. 6 Let it rest for another hour, then brush with egg wash, sprinkle with sesame seeds, and bake at 175 degrees for 18 minutes.

With an appliance

  • Air fryer 1 hr 30 min

    Replace step 6: spray oil on the egg-brushed coconut cake surface, run the steamer at 190 degrees for 12 minutes and flip gently after 6 minutes; twist the dough to a golden color early, arrange sparsely and divide into batches.

Start cooking