Hong Kong Style Cocktail Buns Recipe 雞尾包食譜(Gai Mei Bao)/Super Soft & Moist

This song does not belong to me and is only for entertainment purposes. If you ask me, Ill delete this song.\r
\r
Old Youtube Channel: \r
\r
New Youtube Channel: (LOLAS STUDIO)\r
\r
Facebooks Page: \r
\r
\r
Cocktail Buns Dough Ingredients:\r
\r
Bread Flour 300 g\r
Sugar: 60 g\r
Salt: 0.5 g\r
Dry Milk Powder: 10 g\r
Custard Powder: 10 g\r
Rapid Yeast: 5 g\r
Lukewarm Water: 150 g\r
Whole Egg: 45 g\r
Unsalted Butter: 30 g\r
\r
Put all the ingredients (except the butter) into a bread machine, wet ingredients followed \r
by the dry ingredients.\r
\r
*Knead until all ingredients come\r
together\r
* Add The butter\r
* The dough should be smooth and elastic\r
\r
1st round of proofing, double in size(about an hour)\r
\r
Fillings: \r
\r
Unsalted Butter: 150 g\r
All purpose Flour: 70 g\r
Dry Milk Powder: 75 g\r
Sugar: 60 g\r
Salt: 0.5 g\r
Shredded Unsweetened Coconut: 30 g\r
Roll into a long tube. \r
Divide into 12 equal portions.\r
\r
Toppings:\r
\r
Unsalted Butter: 15 g\r
sugar: 5 g\r
All Purpose Flour: 10 g\r
Whole Egg: 10 g\r
Sesame Seeds\r
\r
Deflate and divide the dough into 12 equal portions. Knead into ball shapes. \r
Cover with cling wrap, let rest for 15 minutes.\r
\r
*Roll out each portion of the dough\r
into an oval shape.\r
*Wrap Fillings\r
* Transfer to a lined baking tray with seals facing down. \r
Repeat this step with the remaining dough portions and fillings. \r
Cover with a plastic wrap and let them proof for about 45 to 60 minutes, \r
or until doubled in size.\r
\r
Lightly brush whisked eggs on the surface of each dough. Pipe two lines of toppings \r
and sprinkle some sesame seeds. Baked in a pre-heated oven at 180C / 356F, \r
for about 13 to 15 minutes, until golden brown. Remove from the oven and let cool on a wire rack.