Mexico bun – by Joanne Wong

Mexico bun (12 buns)

Step (A)

240g bread flour

60g cake flour / hk flour

3g yeast

50g castor sugar

60g egg

120ml milk

1/2 teaspoon salt

1/2 teaspoon bread improver

(B)

45g butter

(C)

60g butter (cut into 12 pieces)

(D)

100g butter

60g icing sugar

60g egg

100g cake / hk flour

1/2 teaspoon coffee emulco (add more for stronger coffee taste or can add coffee powder)

1) mix (A) until combine dough

2) add (B) knead until dough elastic

3) cover with cling wrap and proof for 45-60min

4) after proof, punch the dough to release air

5) divide dough into 12

6) roll it out into small circle, insert (C) into each dough (seal properly to prevent butter flow out during bake)

7) cover with cling wrap for 2nd proof 46-60min

8) prepare topping (D) mix together until combine and put in piping bag

9) pre-heat oven 180 degree

9) after 2nd proof, pipe the topping on top of the dough

10) bake for 15-20min until the topping golden brown