Mexico bun (12 buns)
Step (A)
240g bread
flour
60g cake flour
/ hk flour
3g yeast
50g castor
sugar
60g egg
120ml milk
1/2 teaspoon
salt
1/2 teaspoon
bread improver
(B)
45g butter
(C)
60g butter
(cut into 12 pieces)
(D)
100g butter
60g icing
sugar
60g egg
100g cake / hk
flour
1/2 teaspoon
coffee emulco (add more for stronger coffee taste or can add coffee powder)
1) mix (A)
until combine dough
2) add (B)
knead until dough elastic
3) cover with
cling wrap and proof for 45-60min
4) after
proof, punch the dough to release air
5) divide
dough into 12
6) roll it out
into small circle, insert (C) into each dough (seal properly to prevent butter
flow out during bake)
7) cover with
cling wrap for 2nd proof 46-60min
8) prepare
topping (D) mix together until combine and put in piping bag
9) pre-heat
oven 180 degree
9) after 2nd
proof, pipe the topping on top of the dough
10) bake for
15-20min until the topping golden brown
