Week 152: Mexican buns

This is technically my last bake of 2016 and first bake of 2017, within the span of 7 days. A good friend of mine, who is back for holidays from Kiwi-land wanted to learn to make these from my dad, so while I was home, I managed to convince dad to give us a hands-on demo.

And I have to say my friend is really a natural! That’s her piping the coffee filling onto the buns, and it’s the first time she’s handling a piping bag!

It was fun, to be baking with dad and a friend from my childhood! And while the second batch was baked on my own back in my own kitchen, every bite of the soft buttery bun reminds me of the lovely vacation.

Makes 12 buns

For the tangzhong

25g bread flour

125ml water

1) Prepare the tangzhong by adding water to bread flour in a heavy-bottomed saucepan. Cook on low heat while whisking continuously, until mixture has thicken and you can see the tracks left by the whisk. Leave to cool to room temperature.

For the buns

All the prepared tangzhong

425g bread flour

72g caster sugar

13g milk powder

8g instant yeast

90ml water

1 large egg

45g unsalted butter, at room temperature

5g salt

10g salted butter x 12, cold

1) Add the remaining bread flour to the tangzhong in a large bowl for the stand mixer. Then add the caster sugar, milk powder and instant yeast. Using the dough hook, mix until the mixture is evenly distributed.

2) Add the water and the egg and continue mixing until a rough dough forms.

3) Add the unsalted butter and salt and allow it to mix until the dough is elastic and tacky. It may take up to 15 minutes and you should notice that the dough will pull away from the sides of the mixing bowl.

4) Cover the dough with a wet cloth and allow it to proof until it has doubled in size.

5) Punch down the dough and divide it into 12 equal pieces.

6) Flatten each piece of dough and wrap a piece of the 10g cold salted butter. Pinch to seal the bottom of each bun then place it on the baking tray.

7) When all the buns have been shaped, cover with a wet cloth and allow it to proof for a second time until they have doubled in size.

8) Preheat oven to 170C fan.

For the topping

75g salted butter, at room temperature

60g icing sugar, sifted

60g eggs (about 1 egg)

4 tsp instant coffee powder dissolved in ¾ tbsp water

75g plain flour, sifted

1) Add all the ingredients in the bowl of a stand mixer. Using the paddle attachment, cream the mixture until it is evenly mixed, light and fluffy.

2) Fill the topping in a pastry bag and pipe spirals on the proved buns.

3) Bake the buns in the preheated oven for 20 to 25 minutes, until the topping is visibly dried and slightly browned.

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