Cream Bun
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5.0
6 reviews
Excellent
Cream Bun
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This coconut cream bun recipe is a classic Cantonese bread like Chinese hot dog, cocktail bun and garlic cheese breadsticks and pineapple bun. A soft, pillowy dough meets a heavenly filling of creamy delight, every bite offers a symphony of flavors and textures.
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Ingredients
Dough:
- 2 cups and 2 tablespoons bread flour
- ½ tablespoon vital wheat gluten (Can replace with bread flour)
- ½ tablespoon Dough enhancer (Can replace with bread flour)
- ½ teaspoon salt
- ½ cup water
- 5 tablespoons sugar
- 3 teaspoons yeast (Active dry yeast)
- 2 large eggs (2 oz each)
- 2 tablespoons butter
Filling:
- 2 teaspoons gelatin
- 5 tablespoons water
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
Topping:
- 1 large egg (Egg wash brush on the buns)
- 1 tablespoon unsalted butter
- ½ cup Coconut flakes unsweetened (1.3 oz)
Instructions
- Pour ½ cup of water into the Bosch mixer. Then, add 5 tablespoons of sugar.
- After that, add 3 teaspoons of yeast and crack 2 large eggs (2 oz each).
- Turn on the mixer at the lowest setting #1. Let it mix a little bit and wait 5 minutes.
- In a container, pour 2 cups & 2 tablespoons of bread flour, ½ teaspoon of salt, ½ tablespoon of dough enhancer and ½ tablespoon of vital wheat gluten. Mix it well. (You can replace the dough enhancer and vital wheat gluten with bread flour if you don’t have it.)
- Next, turn on the mixer at the lowest setting # 1. Add the flour mixture from step 4 into the yeast mixture step 3 slowly.
- After, cover the lid and change the mixer setting to medium high #3 speed. Let it run for 10 minutes.
- Dice 2 tablespoons of butter into small cubes.
- Open the lid, add the diced butter into the dough. Then, cover the lid. Let it run another 10 minutes.
- Pull and stretch a piece of dough, like a film and you can see through your hand. Then, the dough is ready. (If the dough is still sticky, you can run it longer.)
- Spray a layer of oil into the bowl and put the dough into the bowl.
- Cover the dough with a wet cloth and let it rise to double in size. (My trick to speed up the rising time is to preheat the oven at 200 F. Then, turn off the oven. Put the dough in the oven covered with a wet cloth for 45 minutes.)
- While waiting for the dough to rise, work on the filling. Put 2 teaspoons of gelatin into the bowl and add 5 tablespoons of water. Mix it well. Then, microwave it for 10-15 seconds. Let it cool off a little bit.
- Pour 1 cup of heavy whipping cream into the mixing bowl, the gelatin mixture from step 12, and ¾ cup of powdered sugar.
- Use an electric mixer to beat the cream until it thickens. (I beat it for 13 minutes.)
- Put a piping tip into a piping bag and cut a hole at the tip.
- The following step, scoop the cream into the piping bag and refrigerate for 30 minutes while working on the dough.
- Once the dough rises to double in size and ready.
- Take the dough out and roughly divide the dough into 10 portions. (If the dough is a little sticky, you can spray some oil on your hands, knead it a little bit, or wear gloves.)
- Take a piece of dough, stretch and flatten it like a rectangle shape.
- Roll the dough into an oval shape.
- Repeat and finish the rest of the dough. Cover the dough and let it rise for 15 minutes. (My trick to speed up the rising time is to preheat the oven at 200 F. Then, turn off the oven. Put the dough in the oven covered with a wet cloth for 15 minutes.)
- Beat a large egg in the container.
- When the dough rises, brush the egg wash on the dough bun.
- Preheat the oven at 350 F and bake at 350 F for 15-20 minutes. (I did it for 18 minutes.)
- Let the buns cool off on the wire rack completely.
- Put ½ cup of unsweetened coconut flakes (1.3 oz) into the chopper and chopped until small pieces. And, put the chopped coconut flakes on the plate.
- When the buns are cool off completely. Cut open the buns.
- Melt 1 tablespoon of unsalted butter in the microwave for 10-15 seconds.
- Bush a layer of unsalted butter on the bun.
- After that, dip the top part of the bun on the chopped coconut flakes from step 26.
- Lastly, pipe the cream into the bun.
Notes
- Use bread flour for a better texture.
- Knead the dough until it's smooth and elastic. This develops gluten, giving the buns their soft and fluffy texture.
- I like to use a Bosch mixer for kneading the dough. Let the machine run and knead the dough for 10 minutes, then add diced butter into the dough and let it run for another 10 minutes.
- When you take a piece of dough out and stretch it, you can see through but not break easily. It is a good indicator that the dough is ready.
- After that, spray some oil into a mixing bowl and put the dough in. Cover the dough with a wet cloth. Let it rise until it doubles in size.
- My trick to speed up rising time, preheat the oven at 200 F. Then, turn off the oven and place the dough covered with a wet cloth in the oven for 45 minutes.
- Put gelatin in a bowl and add water. Mix it well. Put it in the microwave for 10-15 seconds. Let it cool off a little bit.
- Pour heavy whipping cream, powdered sugar and the gelatin mixture into the mixing bowl. Use an electric mixer to beat it until the cream is thick. It takes around 13 minutes to beat the cream.
- You can refrigerate the cream for 30 minutes before piping into the buns.
- After the dough has risen, divide it into 10 portions. If you want the buns to look even, weigh the dough and divide 10.
- Flatten the dough into a long shape then roll from top to bottom, pinch together to seal it and shape it into an oval.
- Place the bread on a baking sheet lined with parchment paper, cover with a wet towel and let them rise for another 15 minutes until they double in size. My trick to speed up rising time, preheat the oven at 200 F. Then, turn off the oven and place the dough covered with a wet cloth in the oven for 15 minutes.
- Before baking, brush the tops of the buns with an egg wash. This gives the buns a shiny golden crust.
- Preheat the oven at 350°F, bake them for 15-20 minutes, or until they are golden brown. I did it for 18 minutes.
- Allow the buns to cool off completely on a wire rack before piping cream into the bread.
- After the bread is cool off, cut open the top. Then, brush a layer of melted unsalted butter. Dip the top bread with chopped coconut flakes. Lastly, pipe the cream into the buns from the bottom to top. Pipe more cream if you like cream.
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
92mg
(31%)
Sodium
167mg
(7%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
536IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
28mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 92mg | 31% |
| Sodium | 167mg | 7% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 536IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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