(UPDATED) RECIPE OF MEXICAN BUNS 墨西哥面包食谱

Ingredients:

Sponge Dough

Natural yeast starter 50 gram

Water 50 gram

Flour 92 gram

Main Dough

Condensed Milk 10 gram

Fresh Milk 50 - 60 gram

Milk Powder 8 gram

Bread Flour 100 gram

Plain Flour 20 gram

Cake Flour 23 gram

Salt 1/4 teaspoon

Sugar 20 gram

Natural yeast starter 50 gram

Butter 17 gram

Toppings

Butter 70 gram

Icing Sugar 50 gram

Plain Flour 50 gram

Cocoa Powder 1 teaspoon

1/2 teaspoon of hot water (to dissolve the cocoa powder

Method:

1. Mix all the sponge dough ingredients and keep in the fridge overnight.
2. Then place liquid (fresh milk, condensed milk) at the bottom of the bread pan.
3. Followed by sponge dough.
4. Followed by flours, milk powder.
5. Then place sugar and salt at the opposite side.
6. Press the dough button and let the BM runs for 20 minutes.
7. Then stop the machine, place cold butter in the machine and let it run for another 10 minutes. By this time, you should able to reach the window pane.
8. Shape any of your desired shapes and place 5-7 gram of butter in your dough.
9. Place a baking paper at your bread pan, then place bread in the bread pan for 2nd proof.
10. While waiting for 2nd proofing, you can now prepare your topping:
• Cream butter and icing sugar.
• Add in plain flour.
• Mix cocoa water in it.
• Then put in the piping bag.
• You may put inside the fridge before use.
• Take out the topping mixture 10 minutes before use.
11. Then pipe (10) on top of the bread.
12. Baked at preheated oven of 180 C for 18 minutes. Then you will have crispy top and soft bread. Definately yummy with a cup of hot coffee or tea during weekend afternoon.

Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.