Hong Kong style butter cocktail buns

Overview

I haven’t made bread for a long time. During the Qingming Festival holiday, I made an improved Hong Kong-style bun at home. I used a bread machine instead of kneading the dough by hand. The filling is really delicious, and the main reason is that it is easy to operate!

Tags

• baking
• bread improver
• butter
• clear water
• coconut
• egg yolk
• high gluten flour
• low gluten flour
• milk powder
• white sesame
• white sugar
• whole egg liquid
• yeast
• salt

Ingredients

Steps

1. 1 Mix all the main dough ingredients into the bread machine and knead for 15 minutes.

   

2. 2 Then press the fermentation button to ferment. The time is about 20 minutes for kneading + 1 hour and 10 minutes for fermentation

   

3. 3 To make the filling from fermented dough, soften the butter at room temperature, add sugar and whole egg liquid and mix well. Then add low-gluten flour and grated coconut and continue stirring to form a cocktail filling. Cover with plastic wrap and wait for the dough to ferment. (A manual egg beater will do)

   

4. 4 Take out the fermented dough, knead it evenly, divide it into 12 equal parts, roll it into a round dough and let it rest for 15 minutes

   

5. 5 Use a rolling pin to roll out each small piece of dough, wrap it with fillings, and place it in a baking pan.

   

6. 6 Brush the dough with egg wash, sprinkle with white sesame seeds, and bake in a preheated 160-degree oven for about 10 minutes. Then turn off the heat and bake for another 1-2 minutes to get color.