Makes 8 buns
1/2 portion Japanese-Style Sweet Bun Dough
1/2 egg, lightly beaten for eggwash
White sesame seeds
Cocktail Bun Filling:
100g softened butter
45g plain flour, sifted
50g milk powder, sifted
45g caster sugar, sifted
20g desiccated coconut
30g softened butter
10g caster sugar, sifted
20g plain flour, sifted
1. To prepare the Cocktail Bun Filling: Mix everything together. Divide into 8 equal portions.
2. To prepare the Mexican Topping: Cream softened butter and sugar until pale. Fold in flour. Transfer into a small freezer/snack bag with a tiny cut at one corner for piping (or use a piping bag fixed with a 1/2cm or smaller round nozzle).
3. Prepare the Japanese-Style Sweet Bun Dough as directed in Japanese-Style Sweet Bun Dough post up to step 3.
4. Take one of the 8 small divided balls and roll out with a rolling pin into a flat circle. Place one portion of the Cocktail Bun Filling in the centre of dough circle.
5. Gather the outer edges of the dough circle and wrap up the filling. Pinch the edges together to seal in the filling. Roll the sealed dough with your palm on the work surface lightly up and down to shape the dough into a cylindrical shape. Repeat with the other 7 dough balls.
6. Let rise, lightly covered, until double in size on a lightly greased tray. When ready, brush with eggwash. Then sprinkle a little sesame seeds onto the buns and pipe 2 lines of the Mexican Topping on top of each bun.
7. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown.
Taste: Soft, fluffy and light buns with delicious coconut buttercream filling
Consume: Best served warm but also good at room temperature
Storage: Can be kept for up to 2 to 3 days in airtight container in room temperature or up to 1 week in the refrigerator, re-heat in the oven or microwave before serving
Recipe Reference: Cocktail bun filling and topping recipes from the ‘雞尾包’ recipe in the Chinese cookbook ‘專業麵包製作’ by 周健文 and 馮詠楷