Chinese Cocktail Bun

Followed the same sweet bun recipe I did before and added a coconut sugar mixture in the center and some sesame topping this time. It turned out delicious! Cocktail bun has always been my favorite Asian bread (followed by pineapple buns!). Usually I avoid getting the coconut buns at Asian Bakeries because they tend to be over oily and too sweet. So in order to satisfy my childhood craving and not risk getting my blood vessels clogged , I made my own healthier cocktail buns!

My buns were made according to my taste (of course<3). They were to the exact sweetness I want and not a bit oily. The only thing that I can pick on is the bun texture. It was firm. Firmer than last time too. It's most likely because I used less bread flour and more all- purpose. Reheating in the oven solves the problem though. More bread experiments to come!


^my water roux paste


^from sticky to smooth and elastic


^doubling in size


^divided into 16 pieces


^the fillings(:


^all ready!



Coconut Filling
recipe from jun-blog
1 cup coconut flakes
3 Tbsp melted salted butter
5 Tbsp honey (or brown sugar)
1 egg yolk

In a small bowl, mix the coconut flakes, melted butter, honey, and egg yolk until it has a paste-like consistency.

Mexican Topping (piped lines)
recipe from Corner Café
30g softened butter
10g caster sugar, sifted
20g plain flour, sifted

Cream softened butter and sugar until pale. Fold in flour. Transfer into a small freezer/snack bag with a tiny cut at one corner for piping (or use a piping bag fixed with a 1/2cm or smaller round nozzle).

ENJOY!