Name: GAI MEI BAO / CHINESE COCONUT BUNS recipe by Shobha Keshwani at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: (For the Bread Dough:); All purpose flour .. 2 cups; Warm milk ............ 2/3 cup or little more as needed; Eggs ..................... 1; Sugar .................... 1/4 cup; Corn starch .......... 1 and 1/2 tbsps; Instant yeast ....... 1 tsp; Salt ..................... 3/4 tsp; (For The Filling); Butter ....... 50 gms (soft at room temperature); Castor sugar ... 1 and 1/2 tbsp; All purpose flour ... 1 and 1/2 tbsp; Milk Powder ......... 1/8 cup; Fresh grated coconut ... 1/3 cup; (For the Topping:); All purpose flour ... 2 tbsps; Butter .................... 25 gms (soft at room temperature); Castor sugar ......... 2 tsps; (For Brushing:); Milk or egg wash; (For Sprinkling:); Sesame seeds .... 1 tbsp

Ingredients Serving: 6

(For the Bread Dough:)
All purpose flour .. 2 cups
Warm milk ............ 2/3 cup or little more as needed
Eggs ..................... 1
Sugar .................... 1/4 cup
Corn starch .......... 1 and 1/2 tbsps
Instant yeast ....... 1 tsp
Salt ..................... 3/4 tsp
(For The Filling)
Butter ....... 50 gms (soft at room temperature)
Castor sugar ... 1 and 1/2 tbsp
All purpose flour ... 1 and 1/2 tbsp
Milk Powder ......... 1/8 cup
Fresh grated coconut ... 1/3 cup
(For the Topping:)
All purpose flour ... 2 tbsps
Butter .................... 25 gms (soft at room temperature)
Castor sugar ......... 2 tsps
(For Brushing:)
Milk or egg wash
(For Sprinkling:)
Sesame seeds .... 1 tbsp

Instructions

Mix all the ingredients mentioned in the first list for making the bread dough in a large bowl.
Knead them into a soft dough. You can use the machine if you have it.
Remove the dough on a floured surface and knead it little more if it is sticky adding a little flour.
Knead well for a couple of minutes to make it smooth.
Make a round ball and place it in a greased bowl covered with cling film.
Allow it to rise until double. This takes about an hour and half. (maybe little more in winter)
Meanwhile make the fillings and topping. Mix the ingredients mentioned in the second list to make the filling.
For the topping whisk together the ingredients mentioned in the third list. Set aside.
Now remove the risen dough on the working table or platform and deflate it kneading it lightly a couple of times.
Roll it into cylindrical shape and cut into 6 equal portions.
Take each portion and roll it into an oval shape about 4" by 3" long. Divide the filling into 6 equal portions. Spoon a portion on the rolled dough as shown in the picture.
Pinch together the longer sides of the oval dough together and seal the edges. Make sure you pinch it well to avoid the mixture from oozing out while baking.
Make all the buns and place them on a greased or lined baking tray with the pinched side down.
Allow the buns to rise for about 45 minutes.
Now brush them with the egg wash or milk. Pipe out 2 or 3 lines on the buns with the prepared topping.. If you don't have a piping bag you can just put the mix into a plastic bag. Sprinkle some sesame seeds.
Bake the buns in a pre-heated oven at 180 C ( 350 F) for about 20 - 25 minutes or until done. Remember that the temperature may vary a bit depending on the type / size of the oven. So keep checking.
If you are using a glaze brush it as soon as they are out of the oven) Serve warm or at room temperature.

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