Cocktail Buns 传统鸡尾包

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I have actually never tried these buns before and they are supposed to be a famous Hong Kong traditional buns, known as “gai mei bao”. I first came across these in Aunty Yochana’s blog a few years back. Subsequently I saw them in recipe books. And not too long ago, dear Vic (from Victoria Bakes) baked and posted her cocktail buns and I was sold! I told myself it is a must try for me (^-^)

Inspired from Vic’s post and recipe, I came up with the below modified recipe. Glad that the buns turned out awesome! In fact, I was like “Oh my! Oh my!” all the way when I took the buns out from the oven and when taking photos. Hehe … not trying to sound boastful but I was so pleasantly surprised at the outcome of the buns. The sheen and colour, the softness and fragrance ….

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Do visit Victoria’s blog for her original recipe. You MUST check out her other posts too! All her stuff are just so incredibly beautiful! For those who are keen with my modified recipe, give it a try and I welcome any feedback (^-^) It’s my first time baking this.

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{RECIPE}

Ingredients (Make 16 buns, each bun dough around 56g)

Bread Dough:

375g bread flour

100g plain flour

25g milk powder

10g custard powder

75g caster sugar

3/4 teaspoon salt

2 1/2 tsp instant dry yeast

1 egg, lightly beaten

150ml (approx.) lukewarm water, adjust as necessary

40g butter, cubed

Water-Roux Paste (Tangzhong)
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

How to prepare Tangzhong:

Ingredients:
25g Bread Flour
125g milk/water (I prefer to use milk)
** Mix the above ingredient together in a pan.  Use low fire to heat the mixture. Stirring constantly till the mixture became thicker. Stop when you see lines being formed in the mixture as you stir. Remove from heat immediately and allow to cool to room temperature before using.
** We can prepare tangzhong (TZ) in advance too. When the TZ is cooled, cover with a cling wrap, allowing the cling wrap to touch the TZ. This will prevent the TZ being dried up. Keep in the fridge. Take it out in advance to allow it to return to room temperature when you want to use it.
** The above will yield about 85-90g of TZ. Scoop and use the necessary amount. Other recipes in my other posts might need more TZ, like 120g, then you may adjust the amount of TZ made accordingly. Ratio of bread flour to milk/water is 1:5

Bun Filling:

200g softened butter
90g plain flour, sifted
100g milk powder, sifted
90g caster sugar, sifted
150g fresh grated coconut

Mexican Topping:
60g softened butter
20g caster sugar, sifted
40g plain flour, sifted

Others:

1/2 egg, lightly beaten for eggwash
White sesame seeds

Preparation:

1) Knead the bread dough accordingly, till window pane membrane stage. You may hand-knead or use a mixer. I have used my breadmaker dough kneading function. The dough should be a nice texture, not sticky nor dry but very smooth to the touch. Proof till double in sized. I like to place my dough in a mixing bowl and cover with cling wrap. This first proofing takes around 45min to 60min. Some of you may like to leave the dough in the breadmaker to complete the first proofing, or you may have your preferred method too.

2) In the meantime, you can prepare the bun filling and the topping. For bun filling, mix all the ingredients and set aside. I used my mixer to do the mixing. You may leave it in the fridge to prevent it from turning too soft. Thaw (if necessary) the filling so that it will not be too hard and divide into 16 portions when you are about to fill up the buns after the first proofing. For the Mexican topping, cream the butter and caster sugar together till light and fluffy. Fold in the sifted flour till well mixed. Transfer into a piping bag. For the piping bag, you may snip the corner or may use a 1/2cm nozzle for easy piping later. Set aside or you may leave it in the fridge as well. Remember to take it out from the fridge to thaw it so that it is not too hard when you are ready to pipe.

3) After the bun dough has risen to double in size, punch it to release air and divide into smaller portions. I have made it into 16 smaller ball-sized, each around 56g. Cover lightly with a cling wrap and leave to rest for 15min.

4) When 15min is up, take each ball and flatten it. Place in a portion of the filling and wrap it up carefully. Pinch the ends well so that the dough will not “open up” during second proofing or baking. Shape the bun accordingly and line it on a baking tray (you may grease the tray or use baking paper. I did the latter) Repeat and do the same for the remaining dough. Leave the tray for second proofing for around 45min (I did my second proofing without covering the dough. I placed the tray in the oven which has 2 bowls of hot water in it. Close the oven door. Do not switch on the oven yet.)

5) Preheat the oven at 180 deg cel. Add a teaspoon of water to the beaten egg. Egg wash the buns lightly. Sprinkle some white sesame seeds. Pipe the lines on the buns with the Mexico toppings.

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6) Bake for 15 minutes.

 

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Ta-da! The beautiful rows of buns are ready! Serve with a cuppa milk tea 奶茶 or yuan yang 鸳鸯 and enjoy!

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4 comments

  1. bakinglanguage says:

    dear Vic, I am so in love with your blog. Everything there is so gorgeous. Enjoy reading your blog too.

    • Victoria Bakes says:

      my dear, i am so happy to see you have finally started blogging.. you are a fantastic baker.. it’s nice that you now leave a trail of your bakes for us to follow 😉

  2. bakinglanguage says:

    Thanks, thanks, Vic. I am not familiar with wordpress, so am still trying to figure out how to work around. Used to have a blog for quite a while but not on baking.
    Still a long, long way for me to improve on this blog. Many of you are such great and generous bloggers. It is always a pleasure to visit your blog ^^

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