cocktail bun 鸡尾包

I made these on Sunday, actually, I prepared the 汤种 dough on Saturday night, left it to proof overnight before shaping and baking them on Sunday morning. There has been a rave over this water roux dough in one of the baking forums I visit and according to the experts, this method yields a super soft and fluffy texture, like what you can get from the Japanese bakeries. They were not exeggerating, my buns were so soft and so fluffy that we could not resist the temptation and ate them while they were still hot.

As usual, I keep some for the next day, to see how long the softness can last. This morning, I ate one, it is still soft but not as light as I hope. Perhaps more slamming helps?? Lol.

I'm posting the recipe here, for jq, specially.

汤种 (water roux) Bread Dough

Water roux dough
25g bread flour
125ml water (ratio is 1:5)

Stir the bread flour into the water and heat them up in a saucepan, over light medium fire, constantly stirring the batter with a whisk. You should stop when it reaches 65 deg but since I didnt have a kitchen thermometer, I followed the instructions here.

Main dough
375g bread flour
100g plain flour
35g milk powder
75g castor sugar
3/4 tsp salt
2 1/2 tsp instant yeast
1 egg, lightly beaten
150ml lukewarm water
40g butter

Prepare the bread dough by incorporating the water roux dough into the main dough.

The filling
100g soften butter
45g plain flour, sifted
50g milk powder, sifted
45g castor sugar
20g dessicated coconut

Mix the stir all the ingredients together. I leave it in the fridge so that it is easier to handle.