This bun has its origins in Hong Kong and
is a sweet bun that is filled with a buttery, milky sweet coconut paste. This
bun was supposedly created some time in the 1950s in Hong Kong, when the
proprietors when the owners of a local bakery were left with quite a few unsold
but perfectly good buns.
The
enterprising owners apparently ground them up with sugar to make a filling
which was put into freshly baked buns the next day. Talk about a creative
solution to re-inventing leftovers!
While
the original buns were made with filling made only from left over buns and
sugar, more creative bakers eventually added more flavour to the new buns by
adding coconut, butter and milk to the filling. This has now become the
accepted filling for these Chinese Cocktail/ Coconut Buns.
The “Cocktail” in the name is thought to
be a comparison of the rather ‘interesting’ mixture of unusual filling
ingredients in the buns to a bartender’s mixture of exotic ingredients that go
into creating a cocktail!!
For
the filling, you could use desiccated coconut in the filling but if you can
find fresh coconut (even the frozen kind), I’d say go for it because it does
make a whole lot of difference. These Buns are typically topped with two
stripes and a sprinkling of sesame seeds.
While they’re quite easy to make, you need
to make sure the filling is sealed well inside the dough. Otherwise, the seams
will open up when the buns rise and the butter in the filling will leak out
during baking which is not at all a desirable thing.
Some
recipes call for these buns to be brushed with a sugar or honey glaze as soon
as they come out of the oven, but I left that out because I didn’t want these
Buns any sweeter.
If
you want to use the glaze, mix together about half a tablespoon each of caster
sugar and hot water for the sugar glaze or a tablespoon of honey and half a
tablespoon of water for the honey glaze.
Here’s
a video which demonstrates how to make these buns - https://www.youtube.com/watch?v=ydca4A3be0E
Gai Mei
Bao or Chinese Cocktail/ Coconut Buns
(Adapted from
http://thewoksoflife.com/2015/07/coconut-buns-cocktail-buns/)
Ingredients:
For the
Bread Dough:
2/3 cup warm milk
1 large egg
1/4 cup sugar
2 cups all-purpose flour
1 1/2 tbsp corn-starch
1 tsp instant yeast
3/4 tsp salt
For the
Filling:
50 gm butter, soft at
room temperature
1 1/2 tbsp caster sugar
1 1/2 tbsp all-purpose
flour
1/8 cup milk powder
1/3 cup fresh grated
coconut
For the Topping :
2 tbsp all-purpose flour
25 butter, soft at room
temperature
2 tsp caster sugar
A little milk (or egg
wash)
1 tbsp toasted sesame
seeds for sprinkling
Method:
First make the bread
dough. Put all the ingredients listed under bread dough into a processor bowl
(or knead by hand) and knead together until you have a soft and smooth dough
that is just short of sticky. Knead in a little more flour if your dough is
sticky.
Shape it into a ball and
place in an oiled bowl, turning the dough so it is well coated with oil. Cover
loosely and let it rise till double in volume. This should take about an hour
to one and half hours.
In the meantime, prepare both the filling and
the topping. For the filling, mix together all the ingredients into a paste and
keep aside. Similarly, mix together all the ingredients (not the milk and
sesame seeds) for the topping into a smooth paste. Transfer this to a piping
bag.
Once the dough has risen
well, turn it out onto your work surface and lightly sprinkle with flour. Knead
the dough a few times to deflate it and then divide it into 6 equal
portions. Working with one piece of
dough at a time, flatten the dough out into a rough oval about 4” by 3”.
Put about a tablespoon of the filling (1/6th portion) in the middle and then pinch together the two long edges of the oval over the filling and seal well, tucking the ends in to make a smooth oval shaped bun with rounded ends. Make sure the buns have been sealed well or the filling will leak out during baking and end up sitting in pools of melted butter!
Put about a tablespoon of the filling (1/6th portion) in the middle and then pinch together the two long edges of the oval over the filling and seal well, tucking the ends in to make a smooth oval shaped bun with rounded ends. Make sure the buns have been sealed well or the filling will leak out during baking and end up sitting in pools of melted butter!
Place the buns on a
lined baking tray and cover loosely. Let them rise a bit for about 45 minutes.
Brush the buns with milk (or egg wash if you use it). Now cut the tip off the
piping bag (a small hole is good) and pipe two lines of the topping across the
length of the buns . Also sprinkle some of the sesame seeds on
top of each bun.
Bake them at 180C (350F)
for about 20 to 25 minutes till done and golden brown. Brush them with a sugar
or honey glaze, if you would like to, as soon as they come out of the oven. Let
them cool on racks. Serve warm or at room temperature with coffee or tea, or as
a snack.
Sending to here.
Sending to here.
No comments:
Post a Comment
THANK YOU FOR YOUR VALUABLE COMMENT.