Gai Mei Bao – Chinese Cocktail Buns – Chinese Coconut Buns

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Gai Mei Bao – Chinese Cocktail Buns – Chinese Coconut Buns

Chinese Coconut Buns ( Chinese Cocktail Buns ) were originally created in Hong Kong. These Gai Mei Bao have coconut and cream along with tutti frutti as its filling making it a very delicious bun.

Prep Time2 45

Cook Time25

Total Time3 10

Course: Breakfast, Kids Friendly, Snacks

Cuisine: Chinese

Diet: Vegetarian

Servings: Buns

Calories: 403kcal

Author: Sandhya Ramakrishnan

Equipment

bowl
spatula
Oven
pan
Wire rack

Ingredients

FOR THE DOUGH -

2 cups Bread flour Can be substituted with all purpose flour
1 ½ teaspoon Corn starch
1 teaspoon Instant yeast
¼ cup Sugar
¾ teaspoon Salt
1 cup Warm milk
to brush the shaped buns Milk

FOR THE FILLING –

50 gms Butter Softened
1 ½ tablespoon Sugar
1 ½ tablespoon All purpose flour
2 tablespoon Milk powder
⅓ cup Grated fresh coconut
3 tablespoon Tutti frutti Optional

FOR THE TOPPING –

2 tablespoon All purpose flour
2 teaspoon Sugar
25 gms Butter Softened
1 tablespoon Sesame seeds

FOR THE GLAZE –

1 tablespoon Honey
1 teaspoon Warm water

Instructions

TO MAKE THE DOUGH –

I made the dough in my food processor. Combine the dry ingredients and pulse it for couple of minutes.
Now add the warm milk and knead until smooth and soft dough forms. Add the milk in batches as we might not need all the 1 cup of it.
Place the dough in a large greased bowl and let it rise in a warm, draft-free place for 1 ½ hours or until doubled in volume.

TO MAKE THE FILLING –

Mix all the ingredients mentioned under the filling into a smooth paste.

TO MAKE THE TOPPING –

Mix all the ingredients mentioned in the list into a smooth paste and transfer this paste into a piping bag. I used a zip lock bag as a piping bag. I made a small hole in a corner and then used it to draw the lines on the buns.

TO SHAPE AND BAKE THE BUNS –

Once the dough has doubled in volume, punch it down gently and then divide into 6 equal parts.
Roll the balls into an oval shape. Place a tablespoon of filling in the middle of the dough and then bring the two long sides to the center and pinch it well to seal the filling.
Now bring the top and the bottom to the center and then pinch to seal. Sealing the buns well is very important; otherwise the filling will begin to ooze out.
Place the shaped buns on a parchment lined baking sheet, seam side down.
Let the buns rise again for the second time for about 45 minutes or until fluffed up.
Brush the buns with milk liberally.
Draw two long lines over the buns with the topping. Sprinkle the sesame seeds.
Preheat the oven to 350 F and bake the buns for 20 to 25 minutes or until golden brown.
Once the buns come out of the oven, mix the glaze ingredients together and then brush the buns right away with the glaze.
Serve Gai Mei Bao warm or at room temperature.

Nutrition