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)


(10) Comments

  • Mel (October 17, 2013)

    I have not eaten or tasted this kai mei pau before. I wonder why this is veing called kai mei pau. Would love to give this a try one day.

  • Jasline @ Foodie Baker (October 17, 2013)

    Hi Victoria, why is it called kai mei bao?? Don\’t look like chicken butt to me at all… haha! They look delicious nonetheless!

    • Victoria Bakes (October 17, 2013)

      Hi Jasline.. u r funny… ok.. here\’s the reason….

      The cocktail bun or 鸡尾包 is a Hong Kong-style bread with a sweet filling of shredded coconut and is one of several iconic types of baked goods originating from Hong Kong.

      The cocktail bun is said to have been created in the 1950s in Hong Kong, when the proprietors of a bakery resisted the wasteful disposal of unsold but perfectly edible buns. The solution was to incorporate these buns into a new product to be sold fresh. The day-old buns were ground up, with sugar and coconut added in, to create a tasty filling mixture; fresh bread dough was wrapped around this mixture to make the first filled “cocktail bun”.

      Its name is said to have come from comparing the baker’s mixture of hodgepodge of ingredients to a bartender‘s exotic mixture of alcoholic liquors, both formulating a “cocktail”. The Chinese name is a literal translation of “cocktail”, and is called a “chicken-tail bun”.

      • Jasline @ Foodie Baker (October 17, 2013)

        Oops so it\’s a play on the 鸡尾酒! Haha I read the word 鸡尾 too literally! Thanks for the clarification, now I will not make the same mistake again! 🙂

  • Victoria Bakes (October 17, 2013)


  • Aunty Young (October 17, 2013)

    Hi Victoria,
    你好棒! 很喜欢你家的作品。

  • May Law (October 17, 2013)

    面包也给你做的这般可爱, 你真是可爱哦! 哈哈

  • Ann Low (October 17, 2013)

    Always love your pau creations. This look pretty and delicious! 🙂

  • sally (October 18, 2013)


  • Doreen/ mui mui (October 18, 2013)

    Hi Vic,

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