CHINESE COCKTAIL BUN RECIPES

Steps:

• Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
• Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
• Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Steps:

• In a small bowl, combine yeast, 1 tbsp of the sugar and water and whisk until yeast is dissolved. Let sit 5 minutes until mixture is foamy.
• Meanwhile, melt 6 tbsp butter in a small saucepan, add milk and heat until lukewarm. Pour into the bowl of a stand mixer.
• Add in yeast mixture, remaining sugar, 2 cups flour and salt. Mix with the paddle attachment until just combined.
• Gradually add in remaining flour until the dough stops sticking to the sides of the bowl. Knead dough by hand or in stand mixer with dough hook attachment about 10 minutes, or until dough is smooth and elastic.
• Place dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
• Meanwhile, make coconut filling: In a medium bowl, combine coconut flakes, 3 tbsp melted butter, honey and egg.
• Divide risen dough into 10 equal pieces. Flatten each piece into a 5 x 3-inch rectangle. Place about 1 1/2 tbsp filling in the center of each piece, fold in long sides and roll up from the short end, pinching the seam closed with your fingertips. Place buns seam-side down on a baking stone or parchment paper-lined baking sheet about a 1/2-inch apart (to get that pull-apart effect). Let buns rest about 20 minutes.
• Meanwhile, preheat oven to 375°F.
• Once buns have rested, brush the tops with a light coating of egg wash and sprinkle with sesame seeds. Bake about 20 minutes or until golden brown. Serve immediately.