Cocktail buns (雞尾包 gai mei bao) were originated from Hong Kong, now available in nearly all oriental bakeries in the world. These are soft buns filled with a buttery coconut filling. I love them since I was a kid. Not very slimming but utterly delicious especially when they are still warm.
Most bakeries use dough improver to make the buns very soft. I love the softness of the bun texture but reluctant to use any additives or chemicals. I have read about adding cooked flour paste can make the bun (bread) really soft, so am going to try for this recipe.
The result was a success. The buns were tasty and soft. I will from now use this method for soft buns.
I just had a few of these buns while typing this post. Very full but feeling really satisfied!! May need some indigestion tablets ;)..
This recipe makes 12 buns
A. bread dough:
cooked flour paste:
25g of plain flour
200g white strong (bread) flour
175g plain flour
1 tsp quick acting (instant) yeast
more flour for dusting (strong or plain)
B. Butter coconut filling
75g plain flour
25g custard powder
150g butter (straight from the fridge)
50g dessicated coconut
60g full cream milk powder
1 tbsp of water
20g plain flour
2 tsp of beaten egg
1/2 tsp sugar
1 tbsp beaten egg for glazing
1 tbsp raw sesame seeds
sugar syrup: 1 tbsp sugar + 1.5 tbsp water
- Mix water and flour for the flour paste till no lumps, then cook with gentle heat till the mixture thicken.
- Leave to cool slightly, add butter and sugar stir till melted. The stir in beaten eggs. Dip your finger into the mixture, test if it is just luke warm if not leave it cool further. Mix both plain flour, bread flour and yeast together then mix in the liquid mixture. Then knead the dough for few minutes till smooth. Add more flour for dusting if the dough is wet.
- Cover and leave the dough to rise to double in size.
- While the dough is rising, make the filling. First using a small sauce pan heat the plain flour and custard powder for 2 - 3 minutes till hot. Leave flour to cool in the pan for about 1 minute. Add in the butter and sugar, stir till butter melted. Then add in remaining ingredients till all combined. If the mixture looks oily leave to cool in the fridge for about 15 - 20 minutes.
- When the dough has risen, knock it down, roll into a log shape and cut into 12 equal parts.
- Take each piece of dough roll into a ball then flatten it into an oval shape about 10 x 6 cm and put on about 2 tbsp filling. Seal the edge. If the dough won't seal properly dampen with a touch of water along the edge. shape into an olive shape. Use flour for dusting if necessary.
- Put the buns onto a greased baking tray (Swiss roll tin), sealed side facing down if not the bun can split open easily.
- When all the buns are made, leave the buns to rise for about 15 minutes.
- Make the topping mix, mix all the ingredients together till a soft paste is formed. Spoon this into a small plastic bag, cut the tip end for piping.
- Brush the buns with beaten egg then pipe on the topping mix and sprinkle the top with sesame seeds.
- Bake in a preheated 180 deg C oven for 15 minutes.
- While the buns are baking make the syrup by heating sugar and water together till sugar dissolves. I do this by putting both in a small bowl and ping in the microwave for about 30 seconds.
- When the buns are done, take them out and brush with sugar syrup. Sugar syrup makes the buns really shiny.
- Leave to cool and enjoy with a nice cup of tea.