Cocktail Buns (鸡尾包)

Ingredients:

Dough:

• 3 1/4 cup (480 g) Bread Flour
• 3/4 cup (120 g) All-Purpose Flour
• 1/3 cup + 1 Tsp (90 g) Sugar
• 1/2 Tbsp (10 g) Salt
• 2 Tsp + 2 tsp (20 g) Dry Milk
• 1 1/3 cup (300 ml) Warm Water
• 3 tsp Active Dry Yeast
• 1 Large Egg
• 1/3 cube (60 g) Sweet Buttercream

Fillings:

• 1/3 cube  - Softened Unsalted butter
• 1/4 cup - Granulated Sugar
• 4 Tbsp (Half of 1/4 cup) All-Purpose-Flour
• 1.5 Tbsp - Cornstarch
• 2 Tbsp - Dry Milk
• 2 Tbsp - Condensed Milk
• 3 Tbsp - Sweet Coconut Flakes

Toppings:

• 1/4 cube  - Softened Unsalted butter
• 3 Tbsp - Granulated Sugar
• 4 Tbsp (Half of 1/4 cup) All-Purpose-Flour
• 2 Tbsp - Condensed Milk
• 1 medium sized egg
• Pinch of Salt

Others:

• 1 Egg + 1 Tsp Milk  - for Egg Wash
• 1 Tsp White Sesame Seeds - for Sprinkles

Preparation:

Fillings:

1. In a small mixing bowl, whisk butter and sugar well.

2. Add flour, salt, condensed milk to the mixture and incorporate them well.

3. Crack the egg and add it to the mixture.  Mix them well.

4. Refrigerate it for at least 15 minutes.

Dough:

1. Set aside an egg and the butter at the room temperature

2. In a mixing bowl, add bread flour, all-purpose flour, sugar, salt, dry milk and stir them altogether
3. Beat the egg in a small bowl.  Pour it into dry ingredients.
4. In a small bowl, add water and microwave it for about 45 seconds. Add active dry yeast and let it sit for a couple of minutes to bloom the yeast.  Once bubbles formed, stir it well.   Add it into the mixing bowl and mix everything together
5.  Cover the mixing bowl with a lid or a plastic wrap.  Let the dough sit for about 30 minutes.
6. Incorporate room temperature melted butter into dough and knead it for a couple of minutes until the dough is not greasy anymore.
7. Knead for additional 5 minutes until the smooth surface is formed.
8.  Transfer the dough back to the mixing bowl, cover it with the lid/plastic wrap and let it sit until its size is doubled.  Depending on the room temperature, the duration might vary but it usually takes about 2 hours.
9.  Lightly flour the kneading surface or a cutting board.  Take the dough out of the mixing bowl and make it a smooth round shape.  Cut it into 12 pieces. Weigh each piece with the scale and each of the piece should weigh about 92g.
10.  Make each piece a round shape.  Lightly flour its bottom and let it rest on the cutting board or a flat surface.  Repeat this for all 12 pieces.
11. Take a piece of dough.  Using the rolling pin to flatten it.  The dough size should be about 3x5x0.25 inch (width x length x depth) big.
12. Scoop 3/4 Tbsp of filling. Place in the middle of the flattened dough.  Fold over the bottom part of the dough.  Pinch along the edges to completely seal it.  This is important since we don't the filling to leak during the baking.  Then, fold the upper part of the dough over to the middle.  Again, pinch along the edges to seal it well.  Flip the dough to position the seam at the bottom.  Roll it with the bottom of your palms to smooth out the seams.  The final shape should be oblong and looks like a Durian segment.   Repeat this for all 12 pieces.
12. Lightly flour the bottom of each bread on the plastic cutting board or your preferred surface.  Cover them up with the plastic wrap and rest them for about 45 minutes to an hour.
13. After 45 minutes, preheat the oven to 375 degree.

Toppings:

1. In a small mixing bowl, whisk butter and sugar well.

2. Add flour, cornstarch, dry milk, condensed milk to the mixture and incorporate them well.

3. Add sweet coconut flakes and mix them together.

4. Refrigerate it during waiting for the bread dough to proof.

   
Putting Everything Together:
1. Line 2 trays of cookie baking sheet with the parchment paper.  Transfer dough pieces on there.
2. In a small bowl, prepare the egg wash by beating the egg and milk together. Brush the top and side of each bun thoroughly with the egg. 
3. In a small zip loc bag or a piping bag, fill it with the topping mixture.  If you are using the zip loc bag, cut its corner to make a tiny hole.  Pipe 4 or 5 stripes of topping mixture onto each bun.
4. Sprinkle the top middle with white sesame seeds if desired.  I sprinkle 6 pieces with sesame seeds.  The other half, I left them plain, without any sprinkle.
5.  Bake them at 375F degree for 15 minutes each tray.
6. Cool them on the cooling rack.
7. Serve warm or put them in the zip-loc bag and serve the next day.