Sunday, April 13, 2008

Hong Kong Chicken Tail Buns















Ingredients: Bread Dough

500 gm. Bread Flour
8 gm. custard powder
20 gm. milk powder
1/2 tsp. salt
100 gm. Sugar
10 gm. Instant Yeast
75 gm. unsalted butter
1 egg
230 gm. water

Filling: Mix all together:

250 gm. Butter
250 gm. Fresh coconut - grated
120 gm. plain flour
100 gm. milk powder
1/2 tsp. Vanilla extract

Mexico Topping: Stir butter and sugar then add in plain flour and mix well.

50 gm. Butter
20 gm. sugar
45 gm. plain flour

Method:

(1) Beat all the ingredients together for Bread dough except butter. After 10 mins of beating, add in butter and continue to beat till a smooth dough is formed.
(2) Roll into a ball and let it rest for 45 mins.
(3) Divide dough into 20 portions. Roll into balls and let it rest for 10 Mins.
(4) Wrap with coconut filling and seal the ends tightly. Arrange onto tray and let it proof for another 45 mins.
(5) Glaze proved buns with beaten egg, sprinkle with sesame seeds and then pipe 3 lines on top using the mexico topping.
(6) Bake at 180C for about 12 mins or till golden brown.
(7) Serve warm...

22 comments:

Anonymous said...

Hi aunty Yochana,
Wow! Your HK chicken tail buns look so delicious with the coconuts filling. I wish i can make them, this bun my family everyone love so i'm searching the recipe untill now. Please, could you show me to make them!thanks a lot.
May i ask there is anything to replace these ingredients break improver & bread softener ,i see them in most of your buns recipe, because i can't find them here (canada)

The Cooking Pwincess said...

aunty! can post the recipe for this or not? Please please please?

yochana said...

Hi anonymous,

just omit it if you don't have. It will still rise beautifully.

rgds

Anonymous said...

Dear Aunty Yochana,

All your buns look vety delicious.
Could you please teach me how to make that coconut filling.

Thank you.


Regards,

Anna

Anonymous said...

Aunty,

Hmmm look so yummy, how to make the filling Aunty?


Thank You and GBU
Racheline

Anonymous said...

Dear Aunty Yochana,

Thank you very much for posting your wonderful recipe.

You are a very kind hearted person.

Have a nice weekend.

Regards,

Anna

yochana said...

You're most welcome Anna.

rgds

Li Ying said...

Hi Aunty,

May I know the weight of the egg you normally used for making bread dough?
(Grade B or Grade C)

rgds,

yochana said...

Hi Li Ying,

beat the egg and weigh 60 gm. for 1 egg.

rgds

Anonymous said...

Hi Aunty Yochana,
Thanks so much,I'm going to make them in this weekend, i'm so exciting. you are very kind and i may ask one more question!if i used whole wheat flour instead bread flour for this recipe,the amount will be the same!Have you used whole wheat flour to make the sweet buns before. how about the softness & the texture! Thank Aunty.

yochana said...

HI anonymous,

Yes I've made wholewheat buns before. Don't use 100% of wholewheat buns. For me, I like 30% wholewheat and 70% bread flour. I think if you like wholewheat, use 50% each.

rgds

Li Ying said...

Hi Aunty,

Thanks for your replied. Now I used my cake mixer to beat the bread dough. It produced better result and I can get an elastic dough when I do the window test.
I've already give up on my breadmaker and now sitting in my storeroom waiting for a buyer.

rgds,

Anonymous said...

Hi Aunty,

Thank You for the recipe

GBU
Racheline

Queenie Winnie said...

Hi aunty yochana
I am tempted to try this recipe but I do not have a cake mixer or anything, use wooden spoon to beat also can right? I just worry it will not be "evenly done"...The instant yeast and the other ingredients just mix together can already? I read in other recipe books before abt some need to mix yeast with water first? Sorry for being so ignorant cos I have never tried baking bread before. Thank you!
best rgds

Aunty Yochana said...

Hi QueenWinnie,

Yes you can knead with hands to make bread but it might not yield the same result as a machine.

As for instant yeast, you can do both ways, it doesn't matter. Both ways work as well.

rgds

Anonymous said...

Hi Auntie Yochana,

I'm new to baking and I'm very interested in making the HK chicken tails bun. Can i check with you if we need to cook the coconut filling first? Or just the wrap the uncooked filling into the bun and it will be "cooked"? The fresh coconut-grated is normally from wet markets rite? Thanks.

jj39 said...

Hi Aunty Yochana,

I finally made the HK chicken tail buns last week, but add 2 tbsp sugar for the filling just to give it a bit of extra taste. Simply delicious, my family love it, the texture is soft and fluffly. I would fell guilty for not extend a very big "THANK YOU" to you. I am a regular fan of your blog & I like all your recipes. I hope one day I can join your cooking classes. Thank you.

Vivian said...

Hi aunty Yochana,

The buns look so good! I really wanted to try your recipe but I'm not sure how many buns the recipe will yield. Do you have an estimate? Oh,and how much filling do you put into each bun? is there any filling left over?

Thanks !

Dark Star said...

hi aunty yochanna!

what does the bread improver and softener actually do the whole recipe? does it make the bread softer? more improved taste?

-jane

email: bluestar20082008@gmail.com

Aunt LoLo said...

I'm so excited to try these out!! "Gai Mei Bau" are my husband's favorite treat from the Hong Kong-style bakeries. I'm making these on Friday.

I have a question - can I use the dried coconut from the grocery store? I don't know if I can get fresh grated coconut...and I don't think I know how to open a coconut myself to grate it! haha

Aunty Yochana said...

Hi aunt Lolo

where are you residing?
I guess if you can't get fresh coconut, the dry ones can be used too.

have fun baking.

rgds

Aunt LoLo said...

Thank you for writing back, Aunty Yochana! I am in America...I bought a bag of the sweetened dried coconut that is very common here. The filling will be pretty sweet, but I think that is ok. I am making them now. Wish me luck! I will let you know how they turn out. :-)

I'm curious - my (chinese) mother in law thought that the filling usually used sweet potatoes. Do you know of a bun that uses sweet potatoes inside?