港式雞尾包 , 椰香濃郁 , 出爐秒光！(Chinese Coconut Buns | Cocktail Buns )

Описание: 雞尾包起源於20世紀50年代的香港，戰後的香港，物資不是那麼豐富，麵包鋪的老闆不忍將當天賣剩的麵包扔掉浪費，便將其搓碎，再混合砂糖作為餡料，由於以不同麵包混合成的餡料就好像調製雞尾酒一樣，雞尾包因此而得名。後來餡料中加入椰蓉，口感更加豐富。逐漸成為一款廣為流傳、深受歡迎的港式經典麵包。

食譜
面团/麵團部分：
高筋麵粉：270克
冰牛奶：150克
細砂糖： 40克
鸡/雞蛋： 1顆
奶粉： 10克
酵母：3克
黃油/牛油/奶油：25克
盐/鹽： 3克

椰蓉餡
黃油/牛油/奶油： 30克
細砂糖：30克
全蛋液： 30克
牛奶： 30克
椰蓉：60克

預熱烤箱溫度：上火150℃ （302℉）， 下火160℃（320℉）
烤25分鐘左右
烤箱中下層烤架

廚師機裡放入上述除黃油（牛油、奶油）和鹽以外的所有材料， 2檔7分鐘攪拌至看不見乾麵粉，轉4檔5分鐘出粗膜，加入黃油（牛油/奶油）和鹽，4檔4分鐘， 黃油和麵粉充分融合之後， 轉高速7檔攪打6分鐘出手套膜。

麵團分8份，餳面15分鐘，擀成20X12厘米/釐米左右的長方形，鋪上椰蓉餡，卷緊成20X4釐米左右的橄欖型。餳發至2倍大，刷蛋液， 撒椰蓉。

Ingredients:
For the dought
Bread flour：270g
Milk ：150g
Sugar： 40g
Egg： 1
Milk powder： 10g
Yeast：3g
Softened butter：25g
Salt: 3g

For the coconut filling
Softened butter： 30g
Sugar：30g
Whole egg： 30g
Milk： 30g
Desiccated coconut：60g

Preheated overn to：Top heat 150℃ （302℉）， Bottome heat 160℃（320℉）
Bake for 25 minutes
On lower center rack

For stand mixer:
Put all above ingredients except butter and salt, mix at speed 2 (low speed)for 7 minutes until no dry flour, turn to speed 4 (medium speed) for 5 minutes until the dough can be streched but rips, add softened buutern and salt, knead at speed 4 for 4 minutes until well combined. Turn to speed 7(high speed) , knead for 6 minutes until passes windowpane test.
Divide the dough into 8 equal pieces, let rest for 15 minutes. Roll out each dough ball into a 20x12cm rectangle, spread coconut filling , roll tightly into a olivary shape. Let 2nd rise until it has doubled in size. Brush with egg wash and sprinkle with coconut.
Place on lower centre rack .
Bake at Top heat 150℃ （302℉）& Bottome heat 160℃（320℉）for 25 minutes
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The cocktail bun is a Hong Kong-style sweet bun with a filling of shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong.

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".
From Wikipedia

#椰蓉排包