Thursday, November 10, 2011

Gai Mei Bau (Rooster Tail Bun)

Hello, all! Welcome to my crazy. I am trying (and trying and trying) to recreate the Hong Kong Gai Mei Bau (雞尾包). It is my husband’s favorite bakery bun, and we haven’t found any great ones near our home. Oh, I’m sure they’re out there, but I’m too lazy to drive around and test buns from all the local bakeries to find a great one!


I’m just lazy enough to stay home and test recipe after recipe to figure out how to make them myself. Because that is how my crazy works.


My first attempt was using a recipe from Auntie Yochana (here). They were delicious. I omitted the Mexican Cream topping, as well as the egg wash and the sesame seeds. (They would have been delicious, I’m sure, but at that point in the day, I was tired of adding butter to my creation, and I was just tired in general. So…there.)


Oh my goodness, guys. These buns were seriously delicious. However, as tasty as they were, they didn’t taste like the real buns. The filling was declared “right” by Lo Gung, and so I will keep that portion of the recipe. The bread portion came out tasting a lot like the Australian Toaster Biscuits I loved to eat when I was a kid (and didn’t realize how much butter could be packed into a baked good. Mmmm…those were the days!).


So. Here’s the filling recipe (adapted from Yochana’s Cake Delight!)

Coconut Filling for Buns

250 gm. Butter, softened
250 gm. shredded coconut
120 gm. plain flour
100 gm. powdered milk
1/2 tsp. Vanilla extract


Combine all ingredients  in a bowl and set aside.

When I made my initial batch of buns, I made a half batch, and froze half of my filling mixture. If that doesn’t work out well….well, then, I will let you know.

My next attempt at the dough will be using this recipe, from Hong Kong Breads.

The first recipe I tried involved custard powder, which is fabulous in other applications, but I don’t think it quite works here. I’ll let you know how this goes!