Cocktail bun 鸡尾包

A classic bun among the Hong Kong “Western” pastry 西饼 is the cocktail bun aka kaimeibao/鸡尾包/chicken tail bun. It is a soft brioche like bun with a dried coconut flakes filling. The bun is a mix of ingredients (cocktail) which was left at the end of the day at the bakery. Not to waist food, the cocktail bun was created. It is kind of a lost in translation bun. It was literally translated as cocktail. Chinese translation of cocktail is a chicken tail. 

Cocktail bun

The bun consists of 3 parts. The bun, the filling and the topping.

Ingredients for 8 buns

The bun

Tang zhong

  • 25 gr. bread flour
  • 100 ml water

Bread dough

  • 300 gr. bread flour
  • 6 gr. instant yeast
  • 70 gr. water
  • 50 gr. sugar
  • 1 egg
  • 20 gr. vegetable oil

The coconut filling

  • 1 egg
  • 40 gr. sugar
  • 25 gr. oil
  • 80 gr. coconut flakes

The topping

  • 30 g unsalted butter
  • 20 g cake flour
  • 10 g sugar
  • sesame seeds

Check for full recipe and instructions

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