Wednesday, June 3, 2009
Dah lama dah nak cube buat roti ni...and memang selalu tengok banyak di jual kat Tesco..Giant..tp tak pernah terfikir nak beli pon walaupon bau freshly baked buns ni sungguh memanggil2. Until la....err..bila yer....ntah...a couple weeks ago kot..baru la I was ready and have the courage to bake these buns.
Being me...every time I want try new recipes I would search for various versions of it. Then I would choose the most simplest and proven delicious one. Or I would combine more than one recipes into one recipe.Hehehe....For this Mexican Bun recipe...I was having hard time to recall which recipes that I took...but I guess it was this one ..CnP from Mamafami..hehehe
For the Filling
100g salted butter ~ softened
1/4 teaspoon vanilla essence
35 g brown sugar
1. Beat butter with an electric mixer on medium speed using the paddle attachment for three minutes. (I beat by the hand)
2. Add in vanilla essence and brown sugar. Beat till creamy.
3. Refrigerate the mixture until firm.
4. Divide mixture into 20g portion ball. Keep refrigerated until ready to use. (I just divide the mixture according to how many doughs I managed to get)
65 g butter ~ softened
55 g icing sugar ~ sifted
1 Grade A egg ~ lightly beaten
1/3 teaspoon coffee flavouring (available from bakery supplies shop) **or you can use 1 1/2 teaspoons instant coffee dissolved in 3/4 teaspoon water
A pinch of ground cinnamon can be added to the coffee flavouring for extra flavour (I omit this)
65 g low protein (high ratio) flour ~ sifted
1. Beat butter and icing sugar using an electric mixer with the paddle attachment on medium speed for 5 minutes until mixture is light and fluffy. (I beat by the hand).
2. Gradually beat in egg.
3. Add in coffee flavouring.
4. Sift flour into mixture and mix on low speed until combined.
5. Refrigerate until ready to use.
250 g high protein flour ~ sifted (I used pau flour)
2.5 g bread improver ~ sifted (I didn't use it)
2.5 g bread softener (neither this too)
10 g milk powder ~ sifted
38 g caster sugar (I used regular sugar)
1/2 teaspoon salt
1 teaspoon instant yeast
1 egg ~ lightly beaten
135 g water or milk (do not use milk powder if using milk)
30 g butter ~ softened ( I used shortening)
1. Mix sifted flour, bread improver, bread softener, milk powder, sugar, salt, instant yeast and egg in a mixer bowl.
2. make a well in the middle and add the liquid, mix everything together.
3. Add in the butter and pour the balance liquid if needed. Knead till dough is soft, smooth and elastic (not sticky).
4. Divide dough into 55 g portions. You should get about 9 portions.
5. Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minutes.
6. Flatten the dough and place a portion of filling in the center of the dough.
7. Gather the edge and pinch to seal. Make sure to seal well or the filling will leak out during baking.
8. Place on a greased baking tray. Repeat with remaining portions of dough. Place each bun about 7.5 cm apart on the baking tray.
9. Prove for 45 minutes in a warm place or until doubled the size.
10. Pipe the topping on the buns in a spiral, starting from the centre.
11. Bake in a pre-heated oven at 170 C for 12 - 15 minutes or until bun are lightly brown.
Amount of liquid used may vary depends on the flour you used.