Dinner: Cocktail buns, 雞尾飽

All videos come with english captions. Please click the CC Button to activate english subtitles. 所有视频都寫上有英文說明字幕, 請按 CC 鈕掣 Please add me as your friend on facebook: www.facebook.com/wantanmien 請加我成為您的朋友在 facebook 上: www.facebook.com/wantanmien You can find more recipes and information on my website: www.wantanmien.com 請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享 Chinese and english recipe/ instructions below : 飽材料: 完成 10 個雞尾飽 1. 50 克 = 1, 764 oz, 糖 2. 1 克 = 少許, 鹽 3. 80 ml = 2, 7 fl oz, 鮮奶 4. 250 克 = 8, 818 oz, 高筋麵粉. 德國我用 Diamant weizen mehl " Extra" Type 405 5. 4 克 = 2 茶匙量匙, 快速乾發子 6. 20 克 = 0, 70 oz, 奶粉, 在德國我用 dm, humana kindermilch, ab dem 12. monat 7. 25 克 = 0, 88 oz, 全蛋液 ( 一個蛋打液, 餘下留擦面用 ) 8. 15 克 = 0, 5291 oz, 高筋麵粉和 75 ml = 2, 536 fl oz, 水煮成湯種大約 75- 77 克 = 2, 648 oz 9. 20 克 = 0, 70 oz, 室溫牛油 10. 20 克 = 0, 70 oz, 室溫白椰油 餡料: 1. 50 克 = 1, 764 oz, 牛油 2. 35 克 = 1, 235 oz, 糖 3. 35 克 = 1, 235 oz, 奶粉 4. 30 克 = 1, 058 oz, 椰絲茸 面材料: 1. 25 克 = 0, 8818 oz, 牛油 2. 2 茶匙糖 3. 10 grams = 0, 353 oz, 低筋麵粉 4. 11 克 = 0, 388 oz, 吉士粉 5. 1 茶匙菜油 擦蛋液: 餘下的蛋液加入 1 茶匙鮮奶拌勻 面灑些白芝麻 PS. 1. 大家煮成湯種分量有差別, 如超過或少過 75- 77 克時, 請將多出或少出的分量減少或加多些鮮奶的分量令濕料平均. 2. 大家居住地區, 夏天和冬天氣候不同, 飽待發期間長短有分別, 請留意 ( 待發最適宜室温 28° C - 38° C ) 3. 我放煱爐的熱水是大約 75° C 熱, 500 ml 水份, 多謝. Buns ingredients: 10 cocktail buns 1. 50 grams = 1, 764 oz, sugar 2. 1 gram = a pinch of salt 3. 80 ml = 2, 7 fl oz, milk 4. 250 grams = 8, 818 oz, high-gluten flour. In Germany I use diamant weizen mehl " Extra" Type 405 5. 4 grams = 2 tsp measuring spoons, active dry yeast 6. 20 grams = 0, 70 oz, milk powder, in Germany I use dm, humana kindermilch, ab dem 12. monat 7. 25 grams = 0, 88 oz, beated egg ( an egg beaten and the rest for the egg wash ) 8. 15 grams = 0, 5291 oz, high-gluten flour, 75 ml = 2, 536 fl oz, water. Finished is around 75- 77 grams = 2, 648 oz , tong zhong 9. 20 grams = 0, 70 oz, room temperature butter 10. 20 grams = 0, 70 oz, room temperature coconut fat Filling: 1. 50 grams = 1, 764 oz, butter 2. 35 grams = 1, 235 oz, sugar 3. 35 grams = 1, 235 oz, milk powder 4. 30 grams = 1, 058 oz, coconut shred Topping: 1. 25 grams = 0, 8818 oz, butter 2. 2 tsp sugar 3. 10 grams = 0, 353 oz, cake flour 4. 11 grams = 0, 388 oz, custard powder 5. 1 tsp vegetable oil egg wash: the rest of beated egg add 1 tsp milk, stir well Sprinkle some sesame seeds PS. 1.After cooked the tong zhong mostly the weight is different, if more than or less 75- 77 grams. Please reduce or add some more milk's weight to make the wet ingredients are the same. Thank you. 2. In summer and winter climate are different. Therefor rising times is not the same. Thank you. ( Optimum room temperature 28°C to 38° C ) 3. The hot water I put in the oven was around 75° C and 500 ml water. Thank you.

This recipe includes superfoods such as:

Sesame Seeds

Health benefits of Cocktail buns, 雞尾飽

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production.

Ingredients

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Instructions

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