Resipi Mexican Buns, ada inti kaya

Source: A Profit Making Bakery Shop Cookbook/ Kak B

Ingredients A
  • 800 g high protein flour
  • 200 g superfine flour
  • 20 g instant yeast
Ingredients B
  • 180 g castor sugar
  • 16 g salt
  • 60 g milk powder
  • 120 g eggs
  • 500g water
Ingredients C
  • 180 g butter
  • 300 g butter
  • 300 g icing sugar
  • 240 g eggs
  • 30 g instant coffee
  • 30 g coffee flavour
  • 300 g plain flour
Filling And Deco
  • 600 g margarine
  • 50 g chocolate chips

To Mix:
  • Mix ingredients (A), add in ingredients (B), mix until it clings together, then add in ingredient (C) and knead until it is smooth and elastic.
Basic Proofing:
  • Leave the covered dough in a warm place, proof for 30-40 minutesuntl doubled in size.
Divide and Moulding:
  • Divide dough into 60g each portion, roll into rounds.
Intermediate Proof:
  • Rest for 15 minutes.
  • Pat the dough slightly flat, wrap in 1 tablesppon margarine, place it with seam side down, mould it into oval shape, transfer to a greased tray.
Final Proof:
  • Rest for 40 minutes.
  • : Blend butter and sieved icing sugar together, add in egg slowly followed by instant coffee, coffee flavour and flour, mix until the batter is smooth, pipe it around the top of the proofed oval-shaped dough, sprinkle some chocolate chips on top.
  • Bake in preheated oven at 200'C for 15 minutes.


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