Vegan Cocktail Buns (HK style) ~ 純素港式雞尾飽 (直接法)
Have you seen my previous post: the Mexican Buns? There has three most popular buns in Hong Kong. The Mexican bun is one of them. Lots of people in Hong Kong will have these buns for their quick breakfast or lunch. Today, I like to share the second one, called ‘ cocktail buns’. Have you heard about it? How is the name come from? Those are not my concern, I just like to eat it. Simple as that!
And the third one, I promise you, will share it later.🙂
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”.
Above information was came from Wiki.But my recipe today that I post out has something different. It is vegan. It means without any milk and egg at all. I haven’t used any bread starter (sponge), sourdough, ‘tangzhong’ method (湯種法) or low temperature fermentation. I only use the straight/ direct way. But the buns still light and soft without any egg. In the main dough, I use 1 egg-replacer (homemade) for the leavening. It is my first experiment to use the egg-replacer except the flax-egg. And the filling, I like to use the flax-egg for binding. Custard powder for the yellowish look. Because it is vegan, so it hasn’t got any egg wash. The topping looks a bit pale compared with the usual one. I should add a pinch of turmeric to the melted butter for brushing, but I forgot. But I am so happy that it can transform into a vegan. Meanwhile, I can enjoy a fluffy and delicious bread.
Vegan Cocktail Buns (HK style) ~ 純素港式雞尾飽
For the bread:
- 340g Strong four/ Bread flour
- 60g Self-raising flour/ Cake flour
- 1 Egg replacer (homemade)
- 1 tbsp Light brown sugar + 6g Active dried yeast + 40ml Lukewarm water
- Pinch of salt
- 30ml Vegetable oil
- 150 – 180ml Lukewarm water
For the filling:
- 140g Desiccated coconut
- 100g Light brown Caster sugar
- 40g Plain flour, or Self-raising flour will do
- 40g Custard powder
- 1 tbsp Flaxmeal + 3 tbsp water
- Few drops coconut extract
- 60g Vegan butter, melted
For the topping:
- (1 tbsp Vegan butter + pinch of ground turmeric for brushing) or
- Maple Syrup
- Toasted sesame seeds for topping
For the Lines on top:
- 20g Self-raising flour/ custard powder + 20ml Water
- For the bread: Prepare the egg replacer by the instruction. Set aside for 3 minutes.
- Place everything in the stand mixer, reserve part of the water for later, if needed. Working with the medium speed for the first 3 minutes. Then turn the speed to high and work for another 8 to 10 minutes, until the dough smooth and elastic.
- Proof the dough in a warm place until double the size.
- Now, prepare the filling: Mix all the ingredients and leave the melted butter until the last. Mix all well combined. Cover with a cling film, and chill in the fridge to firm it.
- Remove the dough when it doubles the size, deflate it. Divide the dough into 12 or 14 equal portions. Roll into ball and rest for around 10 minutes.
- Divide the fillings into 12 or 14 portions. Flatten the dough ball and wrap one of the fillings in each dough. Roll in a 4″ log shape.
- Line on a baking tray with greased paper with 2″ gap. Let it proof for the second time, around 20 to 25 minutes.
- Now, prepare the line ingredient, mix the two ingredients together. Place in a plastic bag.
- Preheat the oven to 350°F/180°C/ 160°C fan oven.
- When the buns finish the second proofing, cut the corner of the plastic bag. Pipe two lines on top and bottom of each bun.
- Brush with melted vegan butter with a pinch of ground turmeric. Sprinkle with some sesame seeds, if you like. Bake in the hot oven for 15 to 17 minutes until golden brown.
- Remove from the oven, glaze with a mixture of maple syrup with a little bit of water.
- The egg replacer in the main bread ingredient, you can use one flax-egg to substitute.
- The topping and the line are not necessary, but that’s what the character of this Hong Kong style.
- The last step of the maple syrup glaze, you can use one or two teaspoons of sugar mix with a little bit of hot water.