Saturday, February 27, 2010

Cocktail Bun (Hong Kong 'Kai Mei Bao')


This Bun is as equally popular as the "Po Lor Bao" in Hong Kong and I still haven't found out why it is called Cocktail bun.  Using the same bread dough, I managed to make only 10 of these buns which have a sweet coconut butter filling and the fact that its crust is more brown than the other buns is due to the applying of egg wash twice during the baking. Although baked in a preheated oven of 400F/200C, the sesame seeds didn't burn.

For the recipe of the filling, I reduced the sugar as the bun itself is slightly sweet and the taste is perfect when you get a slightly sweetened coconut flake taste with the sweet smell of butter circling in your mouth. There is no need to stuff too much filling into the buns and all of them are arranged next to each other during baking, hence the white soft bread at the sides of each bun is exposed. Baking them in a greased baking pan is important to ease release after baking. I baked them for 20 mins, but by around 12 mins into the baking, the buns need to be checked and a second coating of egg wash applied. Thereafter they brown quickly and should be ready before the 20 mins is up. Once browned, they must be removed from the oven and cool on a rack or else they will continue to brown darker which will not be pretty!  

Recipe :

Ingredients :
For the Bun ingredients, refer here. (omit the taro filling ingredient)
1 egg (beaten) for egg wash
1 tbsp white sesame seeds

For the sweet coconut buttercream filling :
1/4 cup all Purpose Flour
1/4 cup Unsweetened dessicated coconut
5 tbsp butter, room temperature
5 tbsp vegetable shortening, room temperature
3 tbsp milk powder
1/3 cup sugar

Method :
Bun (Mix all ingredients as in here and let the dough rest and rise for 1 hour) :
1)Once rested and risen for 1 hour, take out dough and knead lightly. Divide dough into 10 balls and cover with cling film when working on shaping each bun.

Sweet Coconut Buttercream filling :
1)Beat the butter, vegetable shortening and sugar till light.
2)Stir the flour and milk powder together and fold into the butter and sugar mixture.
3)Add in the dessicated coconut and stir thoroughly to combine.
4)Divide into 10 portions and leave aside.

To Assemble :
1)Take one of the bread dough balls and roll it out to a rectangle, about 1/2 inches thick.
2)Take one portion of the sweet coconut filling and spoon onto the middle of the rolled out dough. Using your fingers, slightly mound the filling into a log.
3)Take the dough nearest to you and fold to cover the filling, and take the other side of the dough to join up. Pinch the sides on the edges, working upwards and towards the seams on the dough to enclose. Turn over with the seams side down and gently roll the bun with one hand palm to get a firm shape. Transfer to a greased baking pan and continue to work with the rest of the dough and filling. Arrange 5 buns next to each other.
4)Allow the buns to rest for another hour. Preheat oven to 400F/200C.
5)Brush the buns with egg wash and sprinkle white sesame seeds all over. Bake for 15 to 20 mins. Around 12 mins, apply egg wash again and continue baking. Once the buns are brown, they are ready.
6)Remove from oven immediately and let cool on racks.

Yields : 10 cocktail buns

3 comments:

terri@adailyobsession said...

yummy! i have a similar recipe too. will check when i get home to see if same.

Grace said...

Hi Lily, i would very much want to try your recipe - but it seems that AllRecipes site has a different gram for different ingredients - eg, 1 cup bread flour has a different gram to 1 cup of all purpose flour.

i get quite confused now - so should i just use one benchmark (eg, bread flour) and standardise it for the remaining ingredients?

Also you mentioned about tbsp - how many grams should that be?

Thanks a lot for your help! : )

LilyAnette said...

Hi Grace, i am not a big fan of weighing ingredients, so I am on the American style of using cups and spoons. Afterall, making bread is all about the kneading and proofing, a bit more flour or a little less sugar don't really make any difference. Try following my recipe and see how it turns out. Let me know if you can access and find the ingredients for the bread dough as i am unable to rectify my link in the recipe, try scrolling down and look for my Taro bun recipe, the bread dough recipe is there.
Eat

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