These are the best cocktail buns I've tasted and the house smell like a bakery. I knead the dough by hand, but recently I have a neck pain and I can't always stand at the counter and knead the bread, so the bread machine is a life saver. This is my own and the quick way when you only need bread, It's soft and fluffy and it keeps the shape nicely. The coconut filling is not as hard to make as you might think. They are so yummy!
Ingredients
(A)
• 290g bread flour
• 40g cake flour
• 6g allinson yeast
• 240g cold milk
• 28g sugar
(B)
• 1 tbsp olive oil
Makes 18
---35g each dough---
Makes 24
---25g each dough---
(C)
Coconut filling:
• 2 egg yolks
• 50g granulated sugar
• 40g salted butter ( at room temperature)
• 60g desiccated coconut
Mix all ingredients together in a bowl, cover and refrigerate until ready to use.
(D)
For the toppings
• 40g soften butter
• 20g sugar
• 35g cake flour
• sesame seeds for sprinkling on top
To make the topping, mix all the ingredients together until a soft paste is formed. Spoon the paste into a piping bag and snip off one corner.
(E)
For the glaze:
• egg wash ( 1 whole egg beaten with 1 tbsp cold water)
Mix well and ready to use
Method:
1) Place the (A) ingredients, bread flour, cake flour, yeast, cold milk and sugar into the bread pan. close the lid gently.
2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', open the lid, add 1 tbsp olive oil to the bread pan, and continue ''stir 2'' until beeps will signal.
3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine.
4) Turn the dough out onto a floured surface, punch down the dough. Cut each piece 35g, into 18 pieces total. Scoop a teaspoon of filling onto the centre. Pull and pinch the edges of the dough together. Repeat with the remaining dough and place on the baking tray.
5) Rise in the oven with boiled water on the underneath for 30 minutes to 1 hour until double or triple in sized.
6) Lightly brush the buns with beaten egg. To make the topping, mix all the ingredients together until a soft paste is formed. Spoon the paste into a piping bag and snip off one corner and pipe two lines and sprinkle some sesame seeds.
7) Baked in pre-heated oven at 150°c for about 25 minutes or until golden brown. (Baking time depends on the size and shape of the bread being baked).
Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.
3) This buns will keep in an airtight container for 2 days at room temperature or up to 1 month in the freezer.
Ingredients
(A)
• 290g bread flour
• 40g cake flour
• 6g allinson yeast
• 240g cold milk
• 28g sugar
(B)
• 1 tbsp olive oil
Makes 18
---35g each dough---
Makes 24
---25g each dough---
(C)
Coconut filling:
• 2 egg yolks
• 50g granulated sugar
• 40g salted butter ( at room temperature)
• 60g desiccated coconut
Mix all ingredients together in a bowl, cover and refrigerate until ready to use.
(D)
For the toppings
• 40g soften butter
• 20g sugar
• 35g cake flour
• sesame seeds for sprinkling on top
To make the topping, mix all the ingredients together until a soft paste is formed. Spoon the paste into a piping bag and snip off one corner.
(E)
For the glaze:
• egg wash ( 1 whole egg beaten with 1 tbsp cold water)
Mix well and ready to use
Method:
1) Place the (A) ingredients, bread flour, cake flour, yeast, cold milk and sugar into the bread pan. close the lid gently.
2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', open the lid, add 1 tbsp olive oil to the bread pan, and continue ''stir 2'' until beeps will signal.
3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine.
4) Turn the dough out onto a floured surface, punch down the dough. Cut each piece 35g, into 18 pieces total. Scoop a teaspoon of filling onto the centre. Pull and pinch the edges of the dough together. Repeat with the remaining dough and place on the baking tray.
5) Rise in the oven with boiled water on the underneath for 30 minutes to 1 hour until double or triple in sized.
6) Lightly brush the buns with beaten egg. To make the topping, mix all the ingredients together until a soft paste is formed. Spoon the paste into a piping bag and snip off one corner and pipe two lines and sprinkle some sesame seeds.
7) Baked in pre-heated oven at 150°c for about 25 minutes or until golden brown. (Baking time depends on the size and shape of the bread being baked).
Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.
3) This buns will keep in an airtight container for 2 days at room temperature or up to 1 month in the freezer.
