Hello 大家好欢迎来到我的频道。今天分享港式鸡尾包的做法。鸡尾包起源于50年代相传有面包店东主不想将卖剩的面包扔掉这样浪费因此有人便发明将卖剩的面包搓碎再混合砂糖作为面包的馅料便可以将这些面包重新再用。由于馅料是以不同面包再加入砂糖混合而成就好像英文的“cocktail”即如“鸡尾酒”般混合不同酒品及饮料调配而成鸡尾包因而得名。后来馅料改成了椰蓉馅使鸡尾包更好吃。所以现在的鸡尾包就是一款非常美味的椰蓉面包。面包表面色泽金黄里面松软香甜有着浓郁的椰香味道。加了老面种的鸡尾包口感更加松软更有风味。
鸡尾包以前是家喻户晓的经典面包是很多老广人的童年记忆。现在不是很多面包店有售了但我们可以自己做啊。
材料
老面种
高筋面粉200克水150克酵母2克盐2克
主面团
老面种175克高筋面粉500克酵母5克细砂糖50克鸡蛋两个牛奶220克黄油50克
椰蓉馅
黄油120克糖粉40克鸡蛋一个低筋面粉60克奶粉30克椰蓉100克
奶酥酱
黄油60克糖粉30克低筋面粉60克
表面装饰
白芝麻适量

操作
老面种提前一天准备好。把材料拌匀成一个面团密封好后静置一个小时然后放入冰箱至少冷藏12个小时。
1. 取一半的老面种撕成小块加入高筋面粉酵母糖鸡蛋牛奶揉成面团揉至开始出膜的时候加入软化的黄油继续揉面一直揉出薄薄的手套膜。静置发酵至两倍大。
2. 把面团分成60克一份揉成小圆球盖上潮湿布松弛15分钟。
3. 把面团擀成长方形从上往下卷起来再擀长折叠成三层再擀开放入馅料掐紧收口。盖上潮湿布进化第二次发酵。
4. 约45分钟面包胚二次发酵完成了。表面刷上鸡蛋液挤两行的奶酥酱撒少许的白芝麻。
烤箱提前十分钟预热175C(350F)烘烤25分钟。
放凉后即可享用。

Hello everyone, welcome to my channel. Today I will share the recipe of Hong Kongstyle cocktail buns. Cocktail buns originated in the 1950s. According to legend, a bakery owner did not want to throw away the leftover bread, so someone invented the method of grinding the leftover bread and mixing sugar as the filling of the bread. The bread is reused. Because the stuffing is made of different breads and sugar, just like the English "cocktail", that is, it is made by mixing different wines and drinks like a "cocktail", so the cocktail bun got its name. Later, the filling was changed to coconut filling to make the cocktail bun more delicious. So the current cocktail bun is a very delicious coconut bread. The surface of the bread is golden in color, and the inside is soft and sweet, with a strong coconut flavor. The cocktail bun with sourdough is softer and more flavorful.
Cocktail buns used to be a wellknown classic bread, and it is the childhood memory of many old Cantonese. Not many bakeries sell it these days, but we can make our own.
Ingredients:
Sourdough:
200 grams of highgluten flour, 150 grams of water, 2 grams of yeast, 2 grams of salt
Main Dough:
175 grams of sourdough, 500 grams of highgluten flour, 5 grams of yeast, 50 grams of fine sugar, two eggs, 220 grams of milk, and 50 grams of butter
Coconut filling:
120 grams of butter, 40 grams of powdered sugar, one egg, 60 grams of lowgluten flour, 30 grams of milk powder, 100 grams of shredded coconut
Soufflé Sauce:
60 grams of butter, 30 grams of powdered sugar, 60 grams of lowgluten flour
Surface decoration:
Appropriate amount of white sesame
Practice:
The sourdough are prepared one day in advance. Mix the ingredients into a dough, seal it and let it stand for an hour, then put it in the refrigerator for at least 12 hours.
Take half of the sourdough and tear it into small pieces, add highgluten flour, yeast, sugar, eggs, milk, and knead it into a dough. knead until the film begins to form, add softened butter, continue to knead the dough, and keep kneading a thin glove film. Leave to ferment until doubled in size.
Divide the dough into 60g portions, knead into small balls, cover with a damp cloth and rest for 15 minutes.
Roll out the dough into a rectangle, roll it up from top to bottom, roll it out again, fold it into three layers, roll it out again, put in the filling, and pinch the mouth tightly. Cover with a damp cloth for the second fermentation.
In about 45 minutes, the second fermentation of the bread embryos was completed. Brush the surface with egg wash, squeeze two lines of soufflé sauce, and sprinkle a little white sesame.
Preheat the oven ten minutes in advance and bake at 175C (350F) for 25 minutes.
Let cool and enjoy.