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| Cocktail Buns |
Ingredients of buns:
- 80 ml milk
- 35 gm whisked egg + plus more for egg wash
- 80 gm tangzhong (for method, please see below)
- 3 gm salt
- 35 gm sugar
- 5 gm milk powder
- 230 gm bread flour
- 4 gm instant yeast
- 20 gm butter, softened at room temperature
- 90 gm butter, softened at room temperature
- 40 gm caster sugar
- 25 gm cake flour
- 30 gm milk powder
- 45 gm desiccated coconut
- 35 gm cake flour
- 40 gm butter
- 20 gm caster sugar
- sesame seeds for sprinkling on top
Method:
- Put all the ingredients (except the butter) into a bread machine, wet ingredients followed by the dry ingredients. (I use to make a well in the middle of flour and place yeast in it.)
- Select the “dough” setting. Knead until all ingredients come together. Add the butter. Let the machine finish kneading. The dough should be smooth and elastic. It can be stretched to form a thin “membrane”. Let the dough sit inside the machine and finish the 1st round of proofing, double in size.
- Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
- Roll out each portion of the dough with a rolling pin into an oval shape. Wrap fillings (as above picture shown) . Transfer to a lined baking tray with seals facing down. Repeat this step with the remaining dough portions and fillings. Cover with a plastic wrap and let them proof for about 45 to 60 minutes, or until doubled in size.
- Lightly brush whisked eggs on the surface of each dough. Pipe two lines of toppings and sprinkle some sesame seeds. Baked in a pre-heated oven at 180C / 356F, for about 13 to 15 minutes, until golden brown. Remove from the oven and let cool on a wire rack.
