A unique and oh-so-Hong Kong afternoon tea treat.  Of course, these are best served warm from the oven, with a shock of cold butter and a cup of milk tea.  Mmm…

Ingredients: the bun

• 500 grams bread flour
• 10 grams yeast
• 2 tbsp milk powder
• 60 grams sugar
• 280 mls water
• 1 large egg

Ingredients: the pastry

• 60 grams of unsalted butter, softened
• 1 large egg yolk
• 1 tbsp of coconut cream
• 110 grams flour
• 90 grams icing sugar
• 2 tbsp of custard powder
• 1/4 tsp baking soda
• 1/4 tsp of baking powder

Method

Mix flour, sugar, salt, milk powder and yeast until combined. Add water and egg to flour mixture and knead until combined. Gradually add in butter and knead till smooth and elastic. (dough should be shining and elastic, will take about 10-15 minutes). Leave dough to proof for about 40 minutes or until doubled in size. While dough is proofing, prepare the pastry topping.

Cream the unsalted butter until pale and creamy, approx 3 min.  Add the large egg yolk and coconut cream, and whip until thick and velvety, another couple of min.  Add the cake flour, powdered sugar, custard powder, baking soda and baking powder, and mix until everything comes together into a dough.  Cover with plastic wrap and refrigerate until firm, at least 1 hour.

Scale the bread dough into 50g each and mold balls. Leave to proof for about 45 minutes or again until doubled in size. Glaze with egg wash.Divide the topping into 20-30g units.  On a lightly floured surface, use a rolling pin and roll out thinly into circles. Gently put the pastry topping on to of the glazed bun. Glaze again.
Bake at 210 Celsius for 12-15 minutes.