Cocktail Buns / 汤种鸡尾包

Recipe Category:

Ingredients / 材料:

Dough:

Filling:

60 g Butter, 30 g Vanilla pudding powder (or milk powder), 3 tbsp Sugar, 20 g Coconut shreds

Topping:

30 g Shortening, 20 g Butter, 40 g Icing sugar, 40 g Cake flour, ½ pc Egg, ¼ tsp Salt, Sesame seeds

面团:

馅料：

表皮：

Method / 做法:

Add dough ingredients (a) and (b) in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix for 3 minutes until a dough forms. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
Ferment the dough in a lightly greased plastic bag for 1 hour, Leave in a warm place until dough is double in volume. Punch the dough down to release gases produced in the fermenting process. Divide dough into 6 even portions and round up. Rest for 10 minutes.
Beat butter and sugar of the filling ingredients until creamy, blend in pudding powder and coconut shreds. Mix 2 kinds grease from the topping and then sift in the icing sugar. Combine well. Gradually add in egg and salt. Beat until well-combined. Sift cake flour into the mixture. Blend. Place the whole mixture in a pastry bag.
Press each portion into a round and place some stuffing in the middle of dough, seal the edge and shape each into the long shaped bun. Pipe the topping and drizzle the top with sesame seeds. Bake at 175C/350F for about 15 minutes.

面团的（a）+（b），低速揉搓1分钟，改为中速，继续搅拌揉搓3分钟，直到面团成型。接着加入牛油，搅拌大约5分钟，直到面团拉开呈现薄膜状。
把它放到一个抹了油的塑料保鲜袋里，把空气排出，然后打上个结，室温进行首次发酵1小时或是面团膨胀为双倍大。取出面团，排挤出气体，然后匀分成6份，滚圆静置10分钟。
将馅料中的牛油和砂糖打发，加入布丁粉和椰丝拌匀即可。将表皮中的2种油脂搅拌均匀，筛入糖粉拌匀。鸡蛋分次加入，然后加入盐打匀。低筋粉过筛后加入搅拌均匀。装入挤袋内备用。
将面团收口朝下用手拍扁，翻个面，然后包入适量馅料，将边缘捏合紧密。然后整成长条状。放在烤盘上。将备好的表皮材料挤在表面上。撒上芝麻粒。入175C/350F烘焙15分钟左右。

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