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We Knead To Bake #38 : Gai Mei Bao or Chinese Cocktail/ Coconut Buns
The Chinese Cocktail/ Coconut Bun or Gao Mei Bao has its origins in Hong Kong. It is a sweet bun filled with a buttery, milky sweet coconut paste.
Servings Prep Time
6number 30minutes
Cook Time Passive Time
30minutes 3hours
Servings Prep Time
6number 30minutes
Cook Time Passive Time
30minutes 3hours
Ingredients
For the Bread Dough:
For the Filling:
For the Topping :
Instructions
  1. First make the bread dough. Put all the ingredients listed under bread dough into a processor bowl (or knead by hand) and knead together until you have a soft and smooth dough that is just short of sticky. Knead in a little more flour if your dough is sticky.
  2. Shape it into a ball and place in an oiled bowl, turning the dough so it is well coated with oil. Cover loosely and let it rise till double in volume. This should take about an hour to one and half hours.
  3. In the meantime, prepare both the filling and the topping. For the filling, mix together all the ingredients into a paste and keep aside. Similarly, for the topping, mix together all the ingredients (not the milk and sesame seeds) for the topping into a smooth paste. Transfer this to a piping bag.
  4. Once the dough has risen well, turn it out onto your work surface and lightly sprinkle with flour. Knead the dough a few times to deflate it and then divide it into 6 equal portions. Working with one piece of dough at a time, flatten the dough out into a rough oval about 4″ by 3″. Put about a tablespoon of the filling (1/6th portion) in the middle and then pinch together the two long edges of the oval over the filling and seal well, tucking the ends in to make a smooth oval shaped bun with rounded ends. Make sure the buns have been sealed well or the filling will leak out during baking and end up sitting in pools of melted butter!
  5. Place the buns on a lined baking tray and cover loosely. Let them rise a bit for about 45 minutes. Brush the buns with milk (or egg wash if you use it). Now cut the tip off the piping bag (a small hole is good) and pipe two lines of the topping across the length of the buns (I piped three!). Also sprinkle some of the sesame seeds on top of each bun.
  6. Bake them at 180C (350F) for about 20 to 25 minutes till done and golden brown. Brush them with a sugar or honey glaze, if you would like to, as soon as they come out of the oven. Let them cool on racks. Serve warm or at room temperature with coffee or tea, or as a snack.