Hong Kong Cocktail Buns 港式雞尾包


Hong Kong Cocktail Buns 港式雞尾包

 

Elements:

(A) Dough

300g Blue Jacket
bread flour

160g Pauls
pure full cream milk

30g SIS fantastic sugar

1 egg

1 tsp saf-
instantaneous yeast

1/2 tsp salt

20g Ammerlander unsalted butter

(B) Filling

100g desiccated
coconut

20g milk powder

70g Ammerlander
unsalted butter, melted

60g icing
sugar

30g egg

(C) Topping

20g Ammerlander unsalted butter

10g Blue
Jacket plain flour

5g icing sugar

.

White sesame seeds

.

Technique:

1. Dough: Direct dough technique. Proof for
1hr

2. Filling: Combine all elements until
mixed. Put aside in fridge for later use

3. Mix all (C) elements
collectively. Put in piping bag for later use

4. Divide dough into 10 parts. Relaxation
dough for 10mins. Wrap fillings & formed dough. Positioned on tray to proof for
1hr. Apply egg wash. Pipe the topping & sprinkle sesame seeds

5. Baked in a preheated oven @ 190C
for 15mins



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