Hong Kong-Style Coconut Buns ( Cocktail Buns )港式雞尾包
Hong Kong-style classic cocktail buns, but don’t worry, this is nothing alcohol in it. The Hong Kong style bread is very soft and light, the trick is to use the utane dough (Tangzhong dough) .
This bread dough can make all kind of bread, you can add sweetcorn, ham, red bean, etc. The bread is so delicious with lovely coconut fillings, it seems like a lot to do, but it is easier than you think.
非常受歡迎的港式雞尾包，麵包內有美味的椰絲餡料。加入了湯種的麵糰，令麵包更鬆軟。這個基本麵糰還可做不同款式的麵包，加入粟米，火腿，紅豆等。
做法簡單，自己做的麵包比麵包店的更健康美味，更有口感，不會像食空氣般，小朋友必定喜歡～
Utane Dough: Mix the bread flour and water in a sauce pan, cook under low heat. Stir it constantly until it thicken like paste, set aside.
In a large bowl, mix the bread flour, dried yeast, sugar, salt, beaten egg, butter, milk and utane dough, mix well and form a dough. Place the dough on dusted surface, knead the dough for about 8 minutes or until the dough is smooth. Place the dough in a large bowl, wrap with cling film and set it for 1 hour or until the dough double its size.
湯種做法：將高筋麵粉與水放入小煲內，用小火煮，不停攪拌至糊狀，盛起備用。
在一大碗內，將高筋麵粉、快速乾酵母、糖、鹽、蛋液、無鹽牛油、牛奶和湯種拌勻成麵糰。將麵糰放在灑有麵粉的枱上，用手搓約8分鐘，至麵糰表面光滑。將麵糰放入塗有油的大碗內，用保鮮紙包好，靜置一個小時，麵糰會脹大一倍。
The toppings: mix all the topping ingredients together, put in piping bag, set aside.
For the coconut filling: Mix all the filling ingredients together, set aside.
表面線條裝飾：將所有材料拌勻，再放入擠花袋內，備用。
椰絲餡料：將所有椰絲餡料材料拌勻。
Divide the dough into 8-10 pieces, flatten the dough into oval shape. Place the coconut filling on top, then roll the dough and seal it tightly. Cover with cling film and let it rise for 45 minutes.
Brush the egg wash on the dough, then pipe the topping (two lines) on top.
Sprinkle with some white sesame seeds, pop in preheated oven at 170C, bake for about 20 minutes.
將麵糰分成8至10份，然後擀成橢圓形，將椰絲餡料塗在麵糰上。將麵糰包好，收口向下。蓋上保鮮紙，再靜置45分鐘，麵糰會再漲大。
在麵糰上塗上額外的蛋液，再用步驟4的擠上兩條線作裝飾。
灑上白芝麻，放入已預熱170度的焗爐內，焗約20分鐘至表面金黃色即成！
- 250 gram bread flour
- 6 gram instant dried-yeast
- 50 gram sugar
- 1 egg
- 20 gram melted unsalted butter
- 70 ml milk
- 25 gram bread flour
- 100 ml water
- 60 gram desiccated coconut
- 40 gram sugar
- 25 gram melted butter
- 1 egg
- 30 gram melted butter
- 10 gram icing sugar
- 15 gram plain flour
- 材料：
- 高筋麵粉 250克
- 快速乾酵母 6克
- 糖 50克
- 雞蛋 1隻
- 溶化無鹽牛油 20克
- 牛奶 70毫升
- 湯種：
- 高筋麵粉 25克
- 水 100毫升
- 椰蓉餡料：
- 椰絲 60克
- 糖 40克
- 溶化牛油 25克
- 雞蛋 1隻
- 表面線條裝飾：
- 溶化牛油 30克
- 糖霜／細砂糖 10克
- 中筋麵粉 15克
- For the Utane Dough: Mix the bread flour and water in a sauce pan, cook under low heat. Stir it constantly until it thicken like paste, set aside.
- In a large bowl, mix the bread flour, dried yeast, sugar, salt, beaten egg, butter, milk and utane dough, mix well and form a dough. Place the dough on dusted surface, knead the dough for about 8 minutes or until the dough is smooth. Place the dough in a large bowl, wrap with cling film and set it for 1 hour or until the dough double its size.
- For the toppings: mix all the topping ingredients together, put in piping bag, set aside.
- For the coconut filling: Mix all the filling ingredients together, set aside.
- Divide the dough into 8-10 pieces, flatten the dough into oval shape. Place the coconut filling on top, then roll the dough and seal it tightly. Cover with cling film and let it rise for 45 minutes.
- Brush the egg wash on the dough, then pipe the topping (two lines) on top.
- Sprinkle with some white sesame seeds, pop in preheated oven at 170C, bake for about 20 minutes.
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