A piece of Hong Kong. 鸡尾包 ‘Gai mei bao’

Freshly and Lovingly Baked on : 5th Jan 2014














Bread made with TangZhong (汤种)will usually stay soft for a few days. Apparently, Breadtalk’s bread are made of this method. I have baked many times using Tangzhong method before and is always please with it.

Today, I just wanted to do something simple. Sometimes, simplicity has its beauty. That is how I like to lead my life. I no longer crave for Hermes. I no longer need a Porsche 911. I no longer need to wear Roberto Cavalli nor do I need to step on each day in Christian Louboutin. All I want is the simple taste of success in my own way and at my own time.

I took my time with the dough today. I let it rise at its own time. I let the yeast have its time while I sat down with my mom sipping coffee and laughing at her pronunciation.

So here its the result of what transpired.


Tangzhong “汤种"
The basic ingredients are only bread flour and water. Just remember 1 part bread flour is to 5 part water. In this recipe, I use 20g Bread Flour and 100g Water.

Cook these over low heat until the mixture thickened. Lift it away from heat and transfer into a bowl and cover it with clingwrap. If you have a thermometer, cook it till 65 degree and lift it away from the heat.

This amount will yield about 90g Tang zhong.

Cocktail Bun


The dry
345g Bread Flour
12g Milk Powder
4g Instant Yeast
55g Granulated Sugar
A pinch of salt

The wet
55g Egg
130g Milk
90g Tangzhong
25g Unsalted Butter (softened)

The fillings
15g Unsalted Butter (softened)
15g Granulated Sugar
15g Egg
30g Dessicated Coconut

Mix dry ingredients together and add in the wet. Combine with a spoon before using the mixer to knead until it passed the window pane test. After which, add in the butter and knead till the butter is absorbed into the dough.

Leave it at a warm place to proof for about an hour or until the dough doubled up in size.

While waiting, do up the fillings. Cream butter and sugar together then add in the egg and mix well. Lastly, stir in the dessicated coconuts. Leave aside.

Once the dough doubled in size. Punch the dough down and divide into ten 65g portion. Shape each individual dough into a flat round shape and put a tbsp filling into it. Pinch it tight.

I shaped this into a rabbit shape. You can simply round it up or do a longish shape. If you are going to do the traditional shape of a cocktail bun, you can give it an egg wash and sprinkle white sesame seeds onto it.

Bake it in a preheated oven of 180 degree for 15 minutes. I tent the bread after 10 minutes to prevent excessive browning. This is especially important if you have given it an egg wash.


This bread is light. If I am to do it again, I will increase the sugar and butter proportion in the fillings. Otherwise, it is good to go for me. 🙂


This texture made me skip around the house in joy. ^_^



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