Gai Mei Bao (雞尾包)

Gai Mei Bao, literally "cocktail buns," are a Hong Kong bakery classic dating to the 1950s. Their sweet desiccated coconut and butter filling tucked inside a soft, enriched bread roll has made them a staple of Cantonese morning bakeries and dim sum trolleys for generations.

Serves: 8 buns

Ingredients

For the bread dough

• 300g (10.5 oz / 2½ cups) bread flour
• 40g (1.4 oz / 3 tbsp) caster sugar
• 5g (1 tsp) instant dry yeast
• 5g (1 tsp) fine salt
• 1 large egg
• 130ml (½ cup + 1 tbsp) warm whole milk
• 35g (1.2 oz) unsalted butter, softened

For the coconut filling

• 80g (2.8 oz) desiccated coconut, lightly toasted
• 50g (1.75 oz / ¼ cup) caster sugar
• 40g (1.4 oz / 3 tbsp) unsalted butter, softened
• 1 tbsp (10g) custard powder
• 2 tbsp (30ml) whole milk

For finishing

• 1 egg yolk + 1 tsp milk (egg wash)
• 2 tbsp sesame seeds
• 30g (1 oz) butter, melted
• 2 tbsp caster sugar (for brushing after baking)

Instructions

1. Make the dough as for Bolo Bao: combine dry ingredients, add wet, mix then knead 5 minutes, add butter and knead 8–10 minutes until smooth. Prove until doubled, about 1 hour.
2. For the filling, beat softened butter and sugar together. Mix in custard powder and milk, then fold in toasted coconut. It should be a dense, slightly crumbly paste.
3. Divide dough into 8 pieces. Flatten each to an oval, about 12cm × 8cm. Place a generous tablespoon of filling in the centre, then fold the dough over lengthwise and pinch to seal.
4. Elongate slightly into an oval torpedo shape and place seam-side down on lined baking trays. Score the top with 3–4 diagonal slashes. Prove 35–40 minutes.
5. Brush with egg wash and sprinkle with sesame seeds. Bake at 185°C (365°F) for 13–15 minutes until evenly golden.
6. Immediately brush hot buns with melted butter and sprinkle with caster sugar for a shiny, sweet finish.

Cook's Notes: Toasting the desiccated coconut first (3 minutes in a dry pan) dramatically deepens the filling's flavour. The slash pattern and sesame seeds are signature identifiers — Cantonese bakery regulars expect the visual. Custard powder adds a faint yellow colour and vanilla warmth to the filling.