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
