Cocktail Buns

These famous buns were born in Hong Kong but is loved world-wide. They are irresistable as they are sweet, buttery, coconuty(if there is such a word), soft especially when the dough is made using the Tangzhong starter/Water roux.

This recipe is from Angie's Recipe

Ingredients:

Dough:
a:

285 g Bread flour,

42 g Sugar,

½ tsp Salt,

6 g Dry active yeast/1 tsp instant yeast

b:

30 g Egg,(1/2 an egg)

85 ml Warm milk,

84 g Tangzhong starter/Water roux

c:

22 g Butter

Filling:
60 g Butter,

30 g Vanilla pudding powder (or milk powder),

3 tbsp Sugar,

20 g Coconut shreds

Topping:
30 g Shortening,

20 g Butter,

40 g /confectioner's/Icing sugar,

40 g Cake flour,

½ pc Egg,

¼ tsp Salt,

Sesame seeds
Method:

Add dough ingredients (a) and (b) in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough is form. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.

Ferment the dough in a lightly greased plastic bag for 1 hour,

Leave in a warm place until dough is double in volume.

Alternatively use the breadmachine - put ingredients b: first, follow by ingredients a:. choose the dough function. When a dough is formed, add in the butter and let the dough function complete the cycle.

Punch the dough down to release gases produced in the fermenting process.

Divide dough into 6 even portions and round up. Rest for 10 minutes.

Beat butter and sugar of the filling ingredients until creamy, blend in pudding powder and coconut shreds.

Mix 2 kinds grease from the topping and then sift in the confectioner's/icing sugar. Combine well.

Gradually add in egg and salt. Beat until well-combined. Sift cake flour into the mixture. Blend.

Place the whole mixture in a pastry bag.

Press each portion into a round and place some stuffing in the middle of dough, seal the edge and shape each into the long shaped bun.

Pipe the topping and drizzle the top with sesame seeds.

Bake at 175C/350F for about 15 minutes

These buns are made with a different filling:

100 g butter

45 g all-purpose flour

50 g milk powder

45 g fine granulated sugar

20 g coconut

Cream butter with sugar until fluffy, then add in the rest of the ingredients. Blend thoroughly.