Cocktail Buns [Hong Kong Style] Super Fluffy  

Thank you very much. 🙏🏼

I have been recently moved to uk, I am experiencing the same problem here. The cold weather may affect the fermentation. But I find yeast performance contributing the most. Try to increase the yeast by one third see how it goes. Or look for yeast with better performance in rich dough with high sugar content. For sponge and dough method, 2.5 hours first fermentation is not too long, because after the second mixing, dough only rest for 15 min before shaping. If you use oven for proofing, cover the bowl with damp cloth and leave the light on, but I personally won’t turn on any heat. Good luck and enjoy baking. Stay safe 💕

Yes, you can leave the sponge dough in the fridge overnight, and do the rest of the processes in the next morning. 😉

Yes, you can😉

You could, depend on what kind of flour you are going to use.

Cake flour is almost identical chemically to AP, it’s just a much finer grind. You could use it, but you wouldn’t get the same texture.

I never try to use All Purpose Flour for making this bread. You may try, but as All Purpose Flour have lower gluten content and water absorption capacity than bread flour, you may need to adjust the receipt accordingly.

鮮甜煮意 Umami & Sweet Kitchen okay, thanks so much!!

I use instant yeast

😅I find my English and accent sound weird. I try to broaden my audience. I am still experimenting and finding a direction for my channel. Btw, I prefer this sweet dough to the one for pineapple bun. If you want, you can use this for making pineapple bun.

Thanks. My husband would prefer a sweeter dough. To develop your RU-vid channel, just keep doing what you are doing. Your accent is fine as are your instructions. Your videos inspire confidence. If I didn’t have so much on, I would be baking this weekend.

Thank you very much💕

@@umamisweetkitchen1748 do you have a recipe using 中種法 to make pineapple bun?

Lillian Tsang you can you this cocktail bun dough to make pineapple bun. 😉

Are you allergic to milk? How about coconut powder?

@@umamisweetkitchen1748 No! I own milk just not milk powder. It is not an ingredient i use so I was hoping there was an alternative. I might have coconut powder at home though so maybe I will try that. Thank you!

idk if you’re still wondering, but i’ve heard you could try coffee creamer powder as a substitute!

@@susanachan335 still good to know but I dont own that either lol 😅 thank you!

Use 15 ml of milk instead of water. I believe she used milk powder as fresh milk is quite expensive in Hk

Also, with the butter, is it cold butter or softened at room temperature?

For the cake flour, you may try to use plain flour or all-purpose flour, just use the one with lower gluten / protein content you can find. If you are from a cool/ cold place, you can soften the butter by leaving it at room temperature. I am in Hong Kong, the whether is quite hot now, I normally cut the butter in thin slices and it will be soft almost instantly.

Catty Chong 我理解是 desiccated coconut 是比coconut flake 幼身，兩者都是乾身的。

鮮甜煮意 Umami & Sweet Kitchen 我可以用unsweetened coconut flake來做椰絲餡嗎？我買唔到desiccated coconut. 如果我用unsweetened coconut flake 做出來會同香港麵包鋪的口感一樣嗎？粗身和幼身都不重要，我只care食落去囗感或口味。

Catty Chong 我自己就無用過coconut flake來做，不過我相信只要是乾身的應該都可以。如果怕 flake 太粗身，不如試試切碎才用，看看效果如何。

鮮甜煮意 Umami & Sweet Kitchen 我會試試grind 碎coconut flake來睇吓效果。謝謝你