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.
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 http://www.twobites.com.hk/2018/11/cocktail-buns.html