|My Mexican Bun...|
Don't judge the boo by it's cover!
Cik Ngah had tried making this ala 'Rotibouy' bun weeks ago, but did not update the blog yet as Cik Ngah was still searching for easier recipe for the sweet dough to follow especially the ingredients portion to use.
Finaly Cik Ngah found one that produce soft and delicious sweet dough when making the Cinnamon Roll the second time!
The picture show the 1st trial of making the bun, taste good despite the image! The recipe :
200 g salted butter – softened
1/2 teaspoon vanilla
4 tablespoons brown sugar
100 g butter – softened
100 g icing sugar
2 size B eggs
1 teaspoon coffee emulco or you can use 2 tbsp instant coffee powder dissolved in 1 tbsp of water
1/4 of ground Cinnamon
100 g flour
150 g bread flour
100 g red rose flour
50 g caster sugar
1/2 tsp salt
10 g powder milk (I used 1/2 packet of Hi Goat)
1/4 tsp bread improver
1/4 tsp bread softener
30g size B egg, slightly whisked and weigh
6 g instant yeast (1/2 packet of 11g yeast)
30 g vegetable shortening
Sweet dough :
- Put all the ingredient in the bread maker, select DOUGH and press ON.
- The whole process will take about 1 hr 30 min
- Beat butter for 3 mins and then add vanilla and sugar. Mix well.
- Spoon the mixture into mini muffins pan to make 10 portions.
- Beat butter and icing sugar for 5 min till light and fluffy.
- Add in egg one at a time and mix well.
- Add the coffee emulco and the the flour.
- Mix until combined, refrigerate until ready to use.
- Punch the dough to release air and remove it from the BM .
- Divide the dough into 10 balls and let it rest for 10 min.
- Flatten a ball of dough with the palm of your hand.
- Place a ball of filling in the centre of the dough. Gather the edge and pinch to seal.
- Pat into shape and place on a greased baking tray. Repeat with remaining portions of dough.
- Set aside for 45 min in a warm place.
- Pipe the topping on the buns in a spiral, starting from the centre.
- Bake in preheated oven at 200 C for 12 to 15 min or until buns are lightly brown.
|Not and expert in piping!.....|