Cocktail Gai Mei Bao Buns

Ok, phase two. Cocktail buns. What are they? My favorite item at the Chinese bakery. Ok, but what IS it? What does it consist of? Super soft, milk-enriched bread with a crumbly coconut and butter filling. It's said to have originated from Hong Kong, and actually, the Cantonese name for the cocktail bun literally translates into "chicken tail" bun. I love it because of the contrasting textures in the filling and just the aromatics from sweetened coconut and butter melting together. Note that you need the Chinese Sweet Bun Dough Recipe to make the pillowy soft, milk-enriched dough, which is ever so slightly sweetened.

Directions

1. Using a small whisk or fork, beat together butter and sugar till just combined.

2. Add in flour, milk powder, and coconut.

Butter and coconut paste

3. Divide up filling to 12 portions. Using a rolling pin, roll out sweet dough balls into an oval shape and put filling in the center.

4. Roll up dough and pinch seams to close.

5. Layout on parchment and egg wash. Let rest for 15 minutes. While buns are resting, preheat oven to 350 degrees Fahrenheit.

6. Meanwhile, in a mixer on medium speed, mix together the cake flour, butter, and sugar for the topping.

7. Put the topping mixture in a plastic ziplock bag and pipe lines on top of the buns. Bake for 13-15 minutes.

Golden cocktail buns with a crumbly coconut center.

Ingredients

(filling for 12 buns)

Filling - 8 tablespoons butter - 1/4 cup granulated sugar - 1/2 cup flour - 12 tablespoons milk powder - 1/4 cup desicated coconut

Egg Wash - 1 egg - 1 tablespoon milk

Topping

• 5 tablespoons cake flour
• 3 tablespoons butter
• 5 teaspoons sugar