IMG_6601hubby and i just got off the plane in the afternoon and heading home, but he was immediately taking off again the next morning… so i was in desperation to make bread for his afternoon tea and breakfast (・_-。 ) i wanted to make cocktail bun (gai mei bao) but had no time to make the water-roux method dough (please click here for the tangzhong gai mei bao)… and so, i remembered i have bookmarked a direct method gai mei bao by irene chan-wai, a very famous blogger in the baking blogosphere.. (=^-ω-^=)

Recipe adapted and translated from 苹果日报 

Ingredients (makes 8 buns)

250g high protein flour
15g unsalted butter (or solidified vegetable oil)
8g milk powder
2g fine salt
135ml warm water
30g granulated sugar
25g egg
4g instant dry yeast

white sesame seeds/egg wash

70g chilled butter, chopped into small cubes
20g flour
20g milk powder
20g sugar
10g desiccated coconut

Mexican topping (for piping the lines)
80g softened butter
30g flour
25g granulated sugar







IMG_6599– prepare filling by mixing butter, flour, milk powder, sugar and desiccated coconut. mix gently till everything is well incorporated and set aside. at this point, you can divide it into 8 portions

– make mexican topping by beating butter with sugar till fluffy. then mix in flour well and set aside till ready to use

– prepare dough ~ place flour into mixer bowl, and then add in milk powder, sugar, salt, yeast, egg and butter (ensuring that salt and yeast are not placed together). once bubbles appear on water surface, this means that the yeast has been activated and is releasing carbon dioxide; hence leading to proofing of dough

– mix dough batter together with hands quickly and turn it out to knead on table surface for about 15 mins (or till gluten develops) or till you get a smooth and elastic dough

– shape dough into a round dough, and place it in a bowl. spray surface of dough with some water and allow to proof for 40-45 mins or till dough is 2-3x the size of original dough

– to test if proofing process has completed, poke your finger (floured with flour) into the middle of the dough. if the hole does not shrink back, this means the first proofing is completed. however it the hole shrinks back, then continue to proof for 5-15 mins or till dough is ready

– gently punch dough down and fold the sides of the dough to form a rectangle. divide dough into 8 equal portions and shape into balls. rest for 15-20 mins

– after dough has rested, lightly punch dough down and wrap filling into dough. shape and seal seams well

– place buns onto baking sheet, spraying it with some water. cover with cling wrap to proceed with final proofing for 30-45 mins, or till 2-3x the size of the original bun

– after proofing, brush buns with egg wash, and pipe 2 lines of mexican topping on each side of the bun. sprinkle sesame seeds on the buns and bake in preheated oven of 180 degrees C for 15 mins

Personal notes:

IMG_6598– i used organic coconut butter for the entire recipe, but had to use 116.4g of coconut butter for the filling so that it will not be too dry (if i used only 70g, the filling was too dry to come together)
– trehalose was used instead of granulated sugar for the dough
– tip: the easiest way (i realised) to sprinkle sesame seeds in a straight line is to press your finger on the sesame seeds, then transfer and press it onto the bun. this creates a less messy line
– my buns were baked for 18 mins as i placed each bun close to the other in order to achieve a pull-apart effect

Verdict? it was still marvellously soft the next day… of course, i cling wrapped it twice so it didn’t dry up overnight (〜^∇^)〜


Pollution index: 4 (Hong Kong)


(15) Comments

  • 婉婉下午茶 (April 17, 2014)


  • Fion@轩宏妈 (April 17, 2014)


  • 0620 (April 17, 2014)

    The first time to see your recipe in Chinese, kakaka!!
    You are u hard working and lovely wife lol…..

  • eileen (April 17, 2014)


  • Mel (April 17, 2014)

    What a darling wife you are! Always so thoughtful to prepare meals. I think I have never eaten kai mei bao before….sounds good to try it out one day.

  • 鲸鱼蓝蓝蓝 (April 17, 2014)


  • Esther Lau (Copycakekitchen) (April 17, 2014)

    Victoria, everything in your hand will turn into cute version. Lovely gai mei bao, i think i never try gai mei bao before, they looks yummy!

  • Charmaine (April 17, 2014)

    你真有心。your hub must have ♡ you so… having his forever 爱心 works. 🙂

  • Qi Qi in the house (April 17, 2014)

    我没吃过呐!快点丢一粒来尝尝!(*^__^*) 嘻嘻……

  • May Law (April 17, 2014)

    你真是个好太太, 我也要向你看齐了! 嘻嘻。。

  • kitchen flavours (April 17, 2014)

    Hi Victoria,
    Wow, you are such a caring wife! I would ask hubby to pack something for his breakfast! Haha!
    Your buns looks soft and yummy! I have this book of Mrs. Wai, and have made two breads from it, the breads are good! I have bookmarked to try almost all of the breads in this book! Haha!

  • joceline (April 17, 2014)

    朋友,颁个最佳太太奖给你哦!加油。加油。嘻嘻嘻 。。。 like 你。也 like你的作品。

  • AuntyYoung (April 19, 2014)


  • Rumbling Tummy (April 21, 2014)

    Vic lovely cute buns! your hubby is so bless to have you as wife! Hope he knows that too. hehe BTW, is it poss to omit the coconut? Will the fillings be too liquidy if this is omitted?

    • Victoria Bakes (April 21, 2014)

      Hey Edith, you are quite right there… the filling will become somewhat creamy without the coconut… also, gai mei bao is famous for this filling.. if you do not like coconut, this dough can also be used as the base for polo bun (pineapple bun) 😀 am sure you can dish up something with your skills

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Victoria Bakes – Baking into the Ether