Cocktail Buns (雞尾包)
Imagine savouring the taste of childhood joy right in your own kitchen with these homemade Cocktail Buns! Growing up, they were a special treat, and now, whipping them up at home is an easy and delightful experience. The kids absolutely love them, turning our baking time into a fun family tradition filled with laughter and the delicious aroma of these beloved buns.
Servings: 12
Ingredients
Tang Zhong
- 35 g bread flour
- 155 g milk
Milk Bread
- 365 g bread flour
- 3 g salt
- 55 g sugar
- 6 g instant yeast
- 1 large egg
- 140 g whole milk
- 45 g butter (room temperature)
Coconut Filling
- 100 g butter, softened
- 2 tbsp powdered sugar
- 2-3 tbsp flour
- 40 g unsweetened shredded coconut flakes
- 25 g custard powder
- 1/4 tsp salt
Topping
- 50 g butter (melted)
- 25 g cake flour
- 15 g powdered sugar
Egg Wash
- 1 egg
- 1 tbsp milk
Instructions
Tang Zhong
- In a small saucepan, whisk together 35g of bread flour and 170g of milk until smooth.
- Cook the mixture over low-medium heat, stirring continuously, until it thickens into a paste (resembling a roux). Remove from heat and let it cool.
Milk Bread
- Combine lukewarm milk with yeast and a small amount of sugar, allowing it to rest for approximately 5 minutes. For Thermomix users, pour in milk, yeast, and a pinch of sugar, then set the machine for 2 minutes at 37 degrees, operating at speed 1 to activate yeast.
- Once the milk and yeast mixture is ready, combine bread flour, salt, sugar in stand up mixer (with dough hook). Start mixing at a low speed for about 2 minutes while adding in the milk mixture. As you increase the speed to medium, add in the tang Zhong and continue kneading.If you're using a Thermomix, incorporate bread flour, salt, sugar, egg, and tang zhong into the milk mixture, then initiate the kneading process for 3 minutes or until dough is smooth and elastic.
- Slowly add butter to the dough and continue kneading for around 8-10 minutes or until the dough is smooth and elastic. Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size.
- After the initial proofing of the dough, portion it into 12 equal parts. I typically weigh the total dough and then divide it by 12 to approximate the size of each bun.
Filling
- While the dough is proofing, start preparing the filling by combining all the ingredients and shaping them into log-sized pieces, approximately 7cm in length, for each bun. If the mixture is too soft to manage, you can refrigerate it for approximately 5 minutes to allow it to firm up and become more manageable.
Assembling the Buns
- Roll out each portion into a rectangle and place a log shaped piece of the coconut filling in the centre.
- Fold the dough edges over the filling, pinching them to seal and creating a rectangular bun shape.
- Place the filled buns on a baking sheet lined with parchment paper, leaving some space between each.
- Allow the buns to rise for an additional 30.
- After their second proofing, apply a layer of egg wash to each bun and then add the topping, finishing by sprinkling toasted white sesame seeds over each one.
Topping
- Combine ingredients together and transfer the mixture into a piping bag for piping over the buns.
Egg Wash
- Brush a layer of the wash over each bun. This enhances the appearance of the buns, giving them a glossy, golden finish.