Crisp on the outside and deliciously fluffy on the inside, Mexican buns are great with coffee or just as an afternoon snack.
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 90 mins Cook : 30 mins Ready in : 120 mins Serves : 12 pcs
- 300gm Bread Flour
- 90gm Plain Flour
- 15gm Milk Powder
- 11gm / 1pkt Yeast
- 210gm Water
- 60gm Sugar
- 90gm Egg
- ½ teasp. Salt
- 70gm Crisco Shortening
- ** Butter cubes
For The Coffee Topping Group 1
- 60gm Butter
- 50gm Sugar
- 12gm Milk Powder
- 25gm UHT Milk
- ¼ teasp. Salt
- 30gm Egg
- 1 teasp. Coffee paste/ Emulco
- 40gm Plain Flour
- 20gm Rice Flour
- 1/8 teasp Baking Soda
For the Mexican Bun
Mix all Group1 ingredients & knead till “Pick-up” stage.
Add in Group 2 & knead till “Developed “stage.
Round dough & leave to ferment 1hr.
Scale into 60gm. Wrap 1 small pc butter & round into ball.
Sprinkle water on top & proof till double.
Pipe coffee mixture on top.
Bake at 190ºC for 12mins.
For the Topping
Mix butter & sugar until creamy
Add in the egg & beat well mix well.
Then, add in (Grp. 2) sifted flour (Grp. 3).