← Nouns Cooking · Chinese

Ingredients

• 350 g Strong bread flour
• 40 g Sugar
• 5 g instant dried yeast
• ½ tsp Salt
• 1 Eggs
• 170 ml lukewarm milk
• 35 g soft butter
• 100 g Desiccated coconut
• 70 g Sugar
• 50 g soft butter
• 1 small egg
• 2 tbsp Milk
• 25 g plain flour
• 20 g soft butter
• 15 g Icing sugar
• 1 egg, beaten, for glazing
• 1 tbsp Sesame seeds

Method

1. Mix the flour, sugar, yeast and salt, add the egg and milk and knead for 8–10 min until smooth and stretchy. Knead in the butter until the dough is silky. Cover and leave in a warm place for 1 hour, until doubled.
2. Beat the filling ingredients together into a thick paste. Mix the topping ingredients into a smooth, pipeable paste and put it in a piping bag.
3. Divide the dough into 10 pieces. Roll each into an oval, spread with a spoonful of filling, roll up from the short end into a fat log and pinch the seams closed.
4. Set them seam-side down on a lined tray, cover and leave for 45 min, until puffy.
5. Heat the oven to 180°C (350°F). Brush with beaten egg, pipe two lines of topping along each bun and sprinkle with sesame seeds.
6. Bake for 15–18 min, until deep golden. Cool on a rack for at least 10 min before eating; the filling is very hot.

Tips

• Legend says Hong Kong bakers created them to use up unsold buns, ground up into the filling.
• Contains wheat, egg, dairy and sesame.

Sources

Written in our own words after cross-checking these recipes:

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