Archive for January 2, 2018

Cocktail buns

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Cocktail Buns (my adaptations in red)

Ingredients:

270g / Bread Flour 300 g
60g Starter
40g / Sugar: 60 g
1/4 tsp / Salt: 0.5 g
Dry Milk Powder: 10 g
Custard Powder: 10 g
1g yeast / Rapid Yeast: 5 g
120g / Lukewarm Water: 150 g
Whole Egg: 45 g
Unsalted Butter: 30 g

Method:

  1. Mix and knead all ingredients except butter in stand mixer until smooth before adding butter and continue to knead to pass window pane.
  2. Shape into a ball, lightly flour a container and place dough into it.  Cover and allow to proof until doubled.
  3. Remove dough from container and place on lightly flour tabletop.  Gently press out the gas and divide into 12 portions. Rest for 10 minutes.
  4. Take a piece, roll out into an oval shape, place a piece of filling on the centre and seal it properly. Shape into an oval shape.  Repeat until complete then cover with damp cloth and allow to proof to double again.
  5. Once ready to bake, egg wash the buns before piping the topping on the top and sprinkle some sesame seeds.
  6. Bake in preheated oven at 180C for 15-18 minutes, turning half way to achieve even browning.
  7. Remove and transfer to wire rack to cool completely.

Recipe for Fillings:

155g salted butter / Unsalted Butter: 150g
83g All purpose Flour: 70 g
62g Dry Milk Powder: 75 g
50g Sugar: 60 g
Omitted / Salt: 0.5 g
20g / Shredded Unsweetened Coconut: 30 g

Method:

Mix all ingredients together, divide into 12 portions, roughly shape into ovals and chill for 5 minutes before use.

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Toppings:

Unsalted Butter: 15 g (I used salted)
Caster sugar: 5 g
Plain Flour: 10 g
Lightly beaten egg: 10 g (I would remove this ingredient for next bake as I find the paste too soft and melted too much while baking)
Sesame Seeds

Method:

Mix all ingredients except sesame seeds together to form a smooth paste, then transfer into a piping bag.

Recipe adapted from Lola’s Kitchen
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