Ingredients:
560 grams plain flour
270 grams full milk
11 grams instant dry yeast
1 large egg
100 grams margarine
50 grams fine sugar
8 grams salt
8 grams vanilla Sugar
Baking temperature: 200°C
Baking time: 15 minutes
Baking time may vary depending on the type and accuracy of your oven.
Tip:
The dough rising time may vary, because room temperature are different in every household.
There are ways to make the dough rise faster. You may want to check it on google.
For me I dont think is necessary, if your room temperature is 18°C and higher.
It may take longer to proof in a lower temperature, just check the dough now and then to get the volume you wanted.
Sometime the yeast smell can be over powering.
Adding just enough vanilla sugar can demolish the yest smell and not tasting like vanilla when baked.
Ingredients:
Filling:
180 grams Butter
120 grams Fine sugar
1 Large Egg
120 grams Ground almonds
120 grams Desiccated coconut
4 grams salt
50 grams Whole milk
60 graams Plain flour
Topping:
50 grams Butter
25 grmas Plain flour
25 grams Icing sugar
Baking temperature: 180°C
Baking time: 18 to 20 minutes
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The bread dough:
2/3 cup heavy cream (at room temperature)
1 cup, plus 1 tablespoon milk (at room temperature)
1 large egg (at room temperature)
1/3 cup sugar
1/2 cup cake flour
3 1/2 cups bread flour
1 tablespoon active dry yeast
1 1/2 teaspoons salt
The filling:
6 tablespoons softened butter
3 tablespoons caster sugar or superfine sugar
3 tablespoons cake flour
¼ cup dry milk powder
½ cup desiccated coconut
The toppings:
1/3 cup cake flour
3 tablespoons softened butter
4 ½ teaspoons caster sugar or superfine sugar
egg wash (1 egg beaten with 1 tablespoon water)
1 tablespoon toasted sesame seeds
1 tablespoon sugar, dissolved in 1 tablespoon hot water
Start by making the bread dough, and be sure your ingredients are at room temperature. In the bowl of a stand mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer at its lowest setting.
Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. (Note: if you’re in a humid climate, and the dough is too sticky, add more flour ¼ cup at a time until the dough comes together). After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to about 1.5X its original size.
Meanwhile, prepare the filling by thoroughly combining all the filling ingredients in a bowl. Set aside.
After the bread dough has proofed for an hour, put the dough back in the mixer and knead slowly for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
Flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide.
Spread about a tablespoon of filling onto the middle of the dough, and roll it into a cigar, tucking the ends under the bun to completely seal the filling in. We like this method because it evenly distributes the filling throughout the bun.
Coconut Buns (Cocktail Buns), by thewoksoflife.comCoconut Buns (Cocktail Buns), by thewoksoflife.com
Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. Allow to rise for another 45 minutes to an hour.
Preheat your oven to 350 degrees. For the topping, mix together 1/3 cup cake flour, 3 tablespoons softened butter, and 4 ½ teaspoons caster sugar, and transfer to a piping bag or small zip top bag with a small corner cut off. Set aside.
Once your coconut buns have risen, brush with egg wash.
Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds.
Bake for 15-17 minutes until golden. Remove from the oven and brush with the sugar syrup.
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Yield: 8 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
Fillings:
90 gm butter, softened at room temperature
40 gm caster sugar
25 gm cake flour
30 gm milk powder
45 gm desiccated coconut
Toppings:
35 gm cake flour
40 gm butter
20 gm caster sugar
sesame seeds for sprinkling on top, to taste
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. Enjoy !
How to make the fillings:
Combine the butter and sugar well. Stir in milk powder, cake flour and desiccated coconut.
Roll into a long tube. Divide into 8 equal portions. Set aside.
How to make the toppings:
Mix the softened butter with sugar well. Sift in the cake flour and combine well.
Transfer into a piping bag and cut away the tip. Pipe over the tops of buns after egg wash.
You can knead the dough by hand or a stand mixer. Beware that the tangzhong dough is quite wet and sticky. It needs more patience. That’s why I used a bread machine.
When the buns are completely cooled down, they can be kept in an air-tight container for a few days at room temperature.
https://en.christinesrecipes.com/2014/07/tangzhong-cocktail-buns.html
A few years ago, an amazing method of making this kind of soft and fluffy bread was introduced by Yvonne Chen 陳郁芬 who wrote a Chinese book, entitled “65°C湯種麵包” (Bread Doctor). In her book, tangzhong “湯種”, is described as the “secret ingredient” which is originated from Japan, to make soft and bouncy bread. It’s actually a kind of “flour paste”(aka water roux starter), cooked 1 part of bread flour in 5 parts of water to 65°C. So it’s very natural and handy to make. The Chinese community has been fascinated and crazy about this bread making method ever since.
Why does tangzhong 湯種 (flour paste) work so amazingly that can produce fluffy bread and stay soft for many days? At 65°C, the gluten in the flour and water mixture would absorb the moisture and become leavened. When tangzhonog is added into other ingredients of the bread, the bread dough will be heightened and produces softer bread.
Ingredients of tangzhong (湯種 The amount is enough to make two loafs):
50gm （1/3 cup) bread flour
250ml （1cup water, could be replaced by milk, or 50/50 water and milk)
Method of making tangzhong:
- Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
- The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
- Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )
https://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html
http://yummyeasycooking.blogspot.com/2017/06/super-soft-and-moist-chinese-bakery.html
Buns ingredients: 10 cocktail buns
1. 50 grams = 1, 764 oz, sugar
2. 1 gram = a pinch of salt
3. 80 ml = 2, 7 fl oz, milk
4. 250 grams = 8, 818 oz, high-gluten flour. In Germany I use diamant weizen mehl " Extra" Type 405
5. 4 grams = 2 tsp measuring spoons, active dry yeast
6. 20 grams = 0, 70 oz, milk powder, in Germany I use dm, humana kindermilch, ab dem 12. monat
7. 25 grams = 0, 88 oz, beated egg ( an egg beaten and the rest for the egg wash )
8. 15 grams = 0, 5291 oz, high-gluten flour, 75 ml = 2, 536 fl oz, water. Finished is around 75- 77 grams = 2, 648 oz , tong zhong
9. 20 grams = 0, 70 oz, room temperature butter
10. 20 grams = 0, 70 oz, room temperature coconut fat
Filling:
1. 50 grams = 1, 764 oz, butter
2. 35 grams = 1, 235 oz, sugar
3. 35 grams = 1, 235 oz, milk powder
4. 30 grams = 1, 058 oz, coconut shred
Topping:
1. 25 grams = 0, 8818 oz, butter
2. 2 tsp sugar
3. 10 grams = 0, 353 oz, cake flour
4. 11 grams = 0, 388 oz, custard powder
5. 1 tsp vegetable oil
egg wash: the rest of beated egg add 1 tsp milk, stir well
Sprinkle some sesame seeds
PS.
1.After cooked the tong zhong mostly the weight is different, if more than or less 75- 77 grams. Please reduce or add some more milk's weight to make the wet ingredients are the same. Thank you.
2. In summer and winter climate are different. Therefor rising times is not the same. Thank you. ( Optimum room temperature 28°C to 38° C )
3. The hot water I put in the oven was around 75° C and 500 ml water. Thank you.
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https://dessertfirstgirl.com/2016/03/chinese-cocktail-buns-gai-mei-bau.html