Coconut Buns (aka. Cocktail Buns) Recipe (雞尾飽) with Papa Fung

This pillow-y-soft, sweet bun is loaded with shredded coconut. It’s a traditional Hong Kong bun that is found at your local Asian bakery.

Timestamps:
0:00 Intro
00:18​​​​ Part 1: Dough
2:27​ Part 2: Filling
3:29 Part 3: Back to the Dough
4:42 Part 4: Assembly
5:15 Part 5: Topping
6:45​ Finale

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COCONUT BUNS RECIPE [雞尾飽食譜]
This recipe makes 28 buns. [製成二十八隻]

INGREDIENTS [食材]
Tangzhong [湯種]
50g Bread Flour [飽麵粉]
200ml Water [水]

Dough [飽皮]
700g Bread Flour [飽麵粉]
80g Unsalted Butter [無鹽牛油]
100g Sugar [糖]
7g Yeast [依士]
1 Egg [蛋]
200ml Water [水]

Filling [饀]
200g Coconut Shreds [椰𢇁]
80g Sugar [糖]
100g Unsalted Butter [無鹽牛油]
50g Custard powder [吉士粉]
80g Milk Powder [奶粉]
2 Eggs [蛋]
1tsp Oil [油]

Topping [裝飾]
30g Pastry Flour [餅麵粉的]
50g Unsalted Butter [無鹽牛油]
30g Sugar [糖]
Some White Sesame [白芝麻]
2 Eggs [蛋]


DIRECTIONS [製作]
DOUGH [飽皮]
1. Tangzhong: Combine flour with water, once it’s mixed together, cook it until it is thick, set aside to cool. [湯種:麵粉放水中攪拌均勻，放鍋中煮至杰身置一旁待涼。]
2. Mix together flour, sugar, tangzhong, yeast until combined. Add eggs and continue mixing. While mixing, slowly add in water until dough-like. Add in butter and continue mixing, take it out and knead and toss until smooth (to test if the dough is ready, stretch it until it is thin enough to be see-through without breaking). Afterwards, oil a bowl and put the dough in, let it proof for 1.5 hrs. [將麵粉，糖，湯種和依士放搞拌機內，加蛋搞途中逐漸加水，攪成糰狀（約15分鐘）加入牛油，攪至融合取出粉糰，搓撻至起筋膜，放在已搽油的盆中，覆蓋好靜置九十分鐘。]
3. Knead, divide it into even pieces and shape into a ball. Cover and let it rest for 15 minutes. [取出粉糰搓滑分二份，搓長分小粒搓圓成球狀，覆蓋好鬆弛十五分鐘。]
4. After sitting, flatten the balls and roll it into discs. [之後壓扁用木棒檊成碟狀備用。]

FILLING [饀]
1. Whisk together the eggs, add in sugar and melted butter, mix. Add in custard powder and milk powder, mix. Add in shredded coconut, mix, add in oil, mix, set aside. [蛋攪勻加糖拌勻再加上已溶牛油的攪拌均勻，加入吉士粉和奶粉攪勻，加入椰絲拌勻，最後加入油撤底拌勻覆蓋好放入雪櫃雪一小時。]

TOPPING [裝飾]
1. Combine room temperature butter with sugar, mix until creamy. Add in flour, mix until combined. [室溫牛油加糖攪成奶油狀，加入麵粉拌勻即可。]
2. Place it in a Ziploc bag, cut a small opening in the corner, set aside. [放入小膠袋中包好，袋角剪小孔備用。]

ASSEMBLY [組合]
1. Place filling in the middle, wrap the dough around the filling. Cover with wet paper towel and let it sit for 30 mins. [將饀料放在粉皮中間，包成長形沿邊搯實收口，用濕紙巾覆蓋靜置三十分鐘。]
2. After sitting, scramble 2 eggs and brush an egg wash on the buns, Pipe creamy topping, sprinkle sesame seeds on top. [取出麵包掃蛋漿，唧油酥裝飾，灑些芝麻即成。]
3. Bake at 350F for 20 minutes [預熱焗爐350度焗二十分鐘即可。]

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Music/Sound Credits:
ES: Teeter Totter by Guustavv
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod