Mini Coconut Cocktail Buns 雞尾包

Your favorite classic hong kong style cocktail buns but in miniature form so you won't feel as guilty eating a dozen of these! Perfect as a snack or as a party appetizer.

Please note I have adjusted the recipe since the video was filmed, and the recipe amounts reflected in the video instructions (and below) yields a much more softer bun then what I was using while filming.

Serving: Makes 16 mini buns

Bun ingredients
Yeast mixture: 175mL water + 30g sugar + 5g active dry yeast
315g bread flour, sifted
pinch of salt
20g milk powder
8g custard powder
25g unsalted butter, softened
1 egg, beaten
1-2 TBL of milk if necessary

Coconut custard filling
60g unsalted butter, softened
20g coconut oil (if none, then just do 20g butter in addition)
50g sugar
40g milk powder
40g all purpose flour
salt
-60g desiccated shredded coconut
vanilla extract

Butter topping
15g softened butter
5g sugar
10g all purpose flour
10g egg, beaten
sesame seeds for sprinkling

Directions
1. In standaid, use dough hook and combine the bread flour, yeast mixture, egg, salt, and milk powder
2. If dough seems kind of dry, add 1-2 TBL water/milk
3. Once combined and ball is formed, add butter
4. Continue to knead until it passes the window pane test (~10-15 mins or so)
5. Cover and proof 1hr/doubled in size
6. Mix the filling ingredients and then chill in the refrigerator
7. Shape your cocktail buns, add filling and shape into oblong bun. Cover and rise again ~45mins (do not over proof)
8. While proofing, mix the butter topping ingredients
9. Pipe two stripes on each bun
10. Apply egg wash and sesame seesd
11. Bake 350F for about 13-15 mins until golden brown