March 15, 2011

Recipes: Coconut cocktail bun recipe

March 15, 2011 - Categories: cooking, cookordie

As it turns out, ingredient lists are uncopyrightable, so I’ll try to post more of them when I write about our cooking adventures. (I’ve come quite a long way from the beginnings of Cook or Die!) Recipe steps might be copyrighted, particularly those that are creatively expressed, but that should be no problem – I’ll just write my own instructions.

So here are the buns that have just come out of our oven. (Yes, another set of buns. The ones I made just two days ago have vanished. There must be a bun-monster somewhere in the basement…)

After the success of this weekend’s coconut cocktail buns (gai mei bao), W- and J- suggested hotdog bao, Nutella bao, and some more coconut bao to use up the extra filling we had. Result:

Assorted buns

You will need a kitchen scale. This is actually good, because volume measurements of flour and other things can vary widely.

Gai Mei Bao – Chinese Cocktail Buns and flexible bun dough recipe
Adapted from David Ko’s Yung Sing Dim Sum Recipes (A Chinese Snackbook):

Bun Dough

David Ko uses this recipe for practically all the buns in his book. It’s a white, slightly sweet bread.

Coconut filling

We skipped the toppings because the regular coconut filling is awesome enough.

Assembly

Other fillings we’ve tried:

Hotdog
Wrap the flattened dough around a hotdog. Brush dough with beaten egg and sprinkle sesame seeds on top. You can push the sesame seeds into the dough slightly to help them stick.
Nutella
Spoon Nutella hazelnut spread into the middle of the flattened dough and roll it up. Brush dough with beaten egg and sprinkle almond slices on top.

2011-03-14 Mon 23:14