cocktail buns / kai mei pauhaven’t made these for a while and they are badly missed in the house…

Dough recipe by Yvonne C

Ingredients (makes 9 x 60g buns)

210g bread flour
56g cake flour
20g milk powder
42g caster sugar
1/2 tsp salt
6g instant dry yeast
30g egg
85g water
84g water roux paste
22g unsalted butter (softened)

filling and mexican topping recipes can be found here


cocktail bun/kai mei pau– mix all dough ingredients (except butter) and knead till you get a soft dough
– incorporate butter and knead till dough is shiny and smooth
– proof dough in a room temperature of 28 degrees C/75% humidity for 40 mins
– punch dough down and divide into 9 equal portions. allow dough to rest for 10 mins
– flatten dough and roll out into a disc. wrap filling inside dough and shape bun
– final proof buns in room temperature of 38 degrees C/85 % humidity for 40 mins
– give buns an egg wash, pipe mexican topping and sprinkle sesame seeds onto buns
– bake buns for 15 mins in preheated oven of top/bottom heat of 180/150 degrees C

Personal notes:

cocktail bun/gai mei pau– my filling were 30g per portion
– i do not have individual temperature control for the oven, so i baked my buns at 180 degrees C for 15mins

cocktail buns/gai mei bao

a few painted buns just for fun…. *practising my traditional chinese* (⌒.−)=★

Pollution index: 40 (excellent)


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