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Mexican Bun

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Mexican Bun

by Julie Yee

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


INGREDIENTS:

    • 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

    Group 2

    • 12gm Milk Powder
    • 25gm UHT Milk
    • ¼ teasp. Salt
    • 30gm Egg
    • 1 teasp. Coffee paste/ Emulco

    Group 3

    • 40gm Plain Flour
    • 20gm Rice Flour
    • 1/8 teasp Baking Soda
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DIRECTIONS:

         For the Mexican Bun

  1. Mix all Group1 ingredients & knead till “Pick-up” stage.

  2. Add in Group 2 & knead till “Developed “stage.

  3. Round dough & leave to ferment 1hr.

  4. Scale into 60gm. Wrap 1 small pc butter & round into ball.

  5. Sprinkle water on top & proof till double.

  6. Pipe coffee mixture on top.

  7. Bake at 190ºC for 12mins.

    For the Topping

  8. Mix butter & sugar until creamy

  9. Add in the egg & beat well mix well.

  10. Then, add in (Grp. 2) sifted flour (Grp. 3).

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