Sunday, June 4, 2023

Hong Kong Cocktail Buns 港式雞尾包

Hong Kong Cocktail Buns 港式雞尾包



(A) Dough

300g Blue Jacket bread flour

160g Pauls pure full cream milk

30g SIS fine sugar

1 egg

1 tsp saf- instant 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



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

2. Filling: Mix all ingredients till combined. Set aside in fridge for later use

3. Combine all (C) ingredients together. Put in piping bag for later use

4. Divide dough into 10 portions. Rest dough for 10mins. Wrap fillings & shaped dough. Placed 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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