Cocktail Buns [Hong Kong Style] Super Fluffy

Hong Kong Style Cocktails Buns by "Sponge and Dough Method"
Sponge:
Water 90ml
Sugar 3g
Instant Yeast 2.5g
Bread Flour 150g
Main Dough:
Plain Flour 40g
Bread Flour 20g
Instant Yeast 1g
Sugar 40g
Salt 3.5g
Milk Powder 8g
Wate 15ml
Egg 20g
Butter 20g
Filling:
Butter 70g
Powdered Sugar 60g
Cake Flour 10g
Milk Powder 15g
Desiccated Coconut 25g
Mexican Batter:
Butter 24g
Sugar 20g
Pinch of Salt
Egg 20g
Plain Flour 34g
#CocktailBuns #HongKongStyleBread #WestFaceC9

[@nickypatton1035]

I made these today for my friend's birthday (she told me that she had been craving them) and they came out great! The recipe and instructions were perfect, especially since I had never seen them before:)

[@sammisung4881]

Unlike so many postings of cocktail buns, this is truly the only one that really works. Thank you so much for sharing the recipe.

[@umamisweetkitchen1748]

Thank you very much. 🙏🏼

[@cyang7850]

One of my favorite bun! I will update should I get around to attempting your recipe. Thank you for the tutorial 💗

[@kajulrakha6778]

excellent

[@fongnabudhijono7052]

Thank you so much, detail recipe & tutorial👍

[@janetlee8374]

i usually make gai mei bao using the tangzhong method but decided to try this recipe yesterday. excellent the first day (fluffy and tender bread, filling rather sweet). it harden up a lot the next day but all you need is a zap in the microwave. thanks!

[@kenlow4028]

Top chef, thank you

[@bernadettefarrales]

Love it long process but outcome looks good and yummy. I will try this and see if I can do what u have demonstrated in ur video. I have all ur stuff u used just have to make a time to do this.will try after the holiday so everybody is still full of food in their stomach😀. Thank u very much and Happy New Year to u and ur husband😃from a fan from Cailfornia,USA

[@garmeny6520]

My buns came out really good . The filling was a bit too sweet for me but overall really good! Thanks for sharing!

[@wendychu4634]

Another great recipe. Thanks for providing an English one.

[@umamisweetkitchen1748]

😅I find my English and accent sound weird. I try to broaden my audience. I am still experimenting and finding a direction for my channel. Btw, I prefer this sweet dough to the one for pineapple bun. If you want, you can use this for making pineapple bun.

[@wendychu4634]

Thanks. My husband would prefer a sweeter dough. To develop your KZbin channel, just keep doing what you are doing. Your accent is fine as are your instructions. Your videos inspire confidence. If I didn’t have so much on, I would be baking this weekend.

[@umamisweetkitchen1748]

Thank you very much💕

[@LillianTsang]

@@umamisweetkitchen1748 do you have a recipe using 中種法 to make pineapple bun?

[@umamisweetkitchen1748]

Lillian Tsang you can you this cocktail bun dough to make pineapple bun. 😉

[@lanle4815]

Thank you for the wonderful recipe. Why does my filling melt away leaving a hollow middle?

[@1234567895182]

do you use sweetened or unsweetened coconut?

[@my_food6639]

Can I use salted butter ? Thanks for the sharing this video... 💖💖💖

[@umamisweetkitchen1748]

Yes, you can😉

[@ellay5056]

What size is the baking tray you are using please?

[@agneslau3123]

I’m in US. Can I skip icing part, please advice? Thanks

[@wendyyau9858]

my dough is rising well, but the filling are all coming out, what did I wrong?

[@fionang9578]

Can I leave the sponge dough in the fridge overnight? I prefer to make it in the evening and then baked the buns in the morning. Thanks!!

[@umamisweetkitchen1748]

Yes, you can leave the sponge dough in the fridge overnight, and do the rest of the processes in the next morning. 😉

[@MissJollyCatMeow]

My dough isn’t rising as well as yours and I’m not sure why, would u know why? Also is rising the starter dough for 2.5hr a bit long? It’s quite cold here in the uk, I put it in the oven with a bit of heat. Or should I just put it in room temperature

[@umamisweetkitchen1748]

I have been recently moved to uk, I am experiencing the same problem here. The cold weather may affect the fermentation. But I find yeast performance contributing the most. Try to increase the yeast by one third see how it goes. Or look for yeast with better performance in rich dough with high sugar content. For sponge and dough method, 2.5 hours first fermentation is not too long, because after the second mixing, dough only rest for 15 min before shaping. If you use oven for proofing, cover the bowl with damp cloth and leave the light on, but I personally won’t turn on any heat. Good luck and enjoy baking. Stay safe 💕

[@theone7636]

For the filling can I used different flour ?

[@umamisweetkitchen1748]

You could, depend on what kind of flour you are going to use.

[@Anonimityismything]

Cake flour is almost identical chemically to AP, it’s just a much finer grind. You could use it, but you wouldn’t get the same texture.

[@mochathemaltesedog]

This looks so delicious! I'm planning to make this soon but don't have cake flour. Can i use all purpose flour instead?

[@mochathemaltesedog]

Also, with the butter, is it cold butter or softened at room temperature?

[@umamisweetkitchen1748]

For the cake flour, you may try to use plain flour or all-purpose flour, just use the one with lower gluten / protein content you can find. If you are from a cool/ cold place, you can soften the butter by leaving it at room temperature. I am in Hong Kong, the whether is quite hot now, I normally cut the butter in thin slices and it will be soft almost instantly.

[@susanachan335]

Just wondering if I can use All Purpose Flour instead of Bread Flour? I only have AP Flour and Cake Flour sadly :/

[@umamisweetkitchen1748]

I never try to use All Purpose Flour for making this bread. You may try, but as All Purpose Flour have lower gluten content and water absorption capacity than bread flour, you may need to adjust the receipt accordingly.

[@susanachan335]

鮮甜煮意 Umami & Sweet Kitchen okay, thanks so much!!

[@dlh808]

Are you using active yeast?

[@umamisweetkitchen1748]

I use instant yeast

[@ragann8299]

Not everyone watching this is in HK. Iced water is not recommended

[@lipsohlips97]

Is there a substitute option for milk powder?

[@umamisweetkitchen1748]

Are you allergic to milk? How about coconut powder?

[@lipsohlips97]

@@umamisweetkitchen1748 No! I own milk just not milk powder. It is not an ingredient i use so I was hoping there was an alternative. I might have coconut powder at home though so maybe I will try that. Thank you!

[@susanachan335]

idk if you’re still wondering, but i’ve heard you could try coffee creamer powder as a substitute!

[@lipsohlips97]

@@susanachan335 still good to know but I dont own that either lol 😅 thank you!

[@MissJollyCatMeow]

Use 15 ml of milk instead of water. I believe she used milk powder as fresh milk is quite expensive in Hk

[@cattychong5497]

有什麼分別between desiccated coconut and coconut flake. 兩者都是乾身。對嗎？你指的desiccated coconut 是粗或幼身。

[@umamisweetkitchen1748]

Catty Chong 我理解是 desiccated coconut 是比coconut flake 幼身，兩者都是乾身的。

[@cattychong5497]

鮮甜煮意 Umami & Sweet Kitchen 我可以用unsweetened coconut flake來做椰絲餡嗎？我買唔到desiccated coconut. 如果我用unsweetened coconut flake 做出來會同香港麵包鋪的口感一樣嗎？粗身和幼身都不重要，我只care食落去囗感或口味。

[@umamisweetkitchen1748]

Catty Chong 我自己就無用過coconut flake來做，不過我相信只要是乾身的應該都可以。如果怕 flake 太粗身，不如試試切碎才用，看看效果如何。

[@cattychong5497]

鮮甜煮意 Umami & Sweet Kitchen 我會試試grind 碎coconut flake來睇吓效果。謝謝你