Thursday, April 9, 2009

Mexico Bun ( & my version of "coffee-bun aka roti papa")

I am very happy with the results of my mexico buns. I added coffee paste to make it taste more like 'roti-papa'. I think this time round, i finally got it right! The last time i made, my bread looks more like 'boluo-pau' (cantonese buns)!
It's hard work though (a lot of waiting time) - recipe said to proof the sponge dough 4-5 hours but i did it overnight in the fridge cos i didn't have the time the next day! I gotta work the next day! Then the next day, i came back home late and by the time i round up the dough and proof it again for 40mins, it was already 11pm. So i put the dough back into the fridge and took it out this morning to bake it. Well, it works well!! At least i learnt something..that dough can be put in the fridge to halt the proofing. :)

My family had a great Good Friday breakfast today! :)

A few has asked me for this here it is:-

Mexico Buns (Adapted from Bread Winners by Chef Don Yong)

Strong Flour (bread flour) 280g
Instant Dry Yeast 3g
Water 170g

Strong flour (bread flour) 120g
Milk powder 15g
Bread Improver 6g
Instant Dry Yeast 8g
Sugar 80g
Salt 6g
Egg 50g (1 medium)
Egg Yolk 20g (1 medium)
Butter 60g
Butter, firm for filling


1) With an electric mixer and dough hook, prepare the sponge by mixing the three ingredients on low speed for 3 mins. The sponge should be firm and dry and cool (24c) to the touch. leave the sponge for 4-5 hours in a airtight container at about 27c.
2) When the sponge is ready, prepare the dough. Place the remaining dry ingredients into the mixer and add egg, egg yolk and water. Mix on low speed. Immediately cut sponge into a few pieces and add to the mixture over 1 minute.
3) increase speed to medium and mix for 2 mins. Add butter and mix for another 7-10 mins until dough is fully developed. Round up the dough and rest it for 10 mins. Divide the dough into 55g and round up again.
(PS: I use my hands to knead and not machine - i feel i have better control of the texture of the bread and not over-knead it).
4) After another 10mins, flatten dough with the palm of your hand and wrap a piece of firm butter (10g) inside.
5) Prove dough for 45mins in a warm place until the dough is almost double in size. Pipe the mexico bun topping (see recipe below) in a continous concentric circle, starting from the centre over the top of the bun until the surface is fully covered. Sprinkle chocolate chips over it. (PS: I omitted the chocolate chips but added coffee paste instead in the mexico topping).
6) Baked in a preheated oven at 200c for 12-15mins until the buns turn slightly brown.

Mexico Bun Topping

Butter 190g
Sugar 190g
Eggs 190g (3, large)
All Purpose Flour 200g
Vanilla Flavoring


1) With a paddle, blend butter, sugar on medium speed for 3mins until fluffy. Add egg slowly and continue mixing on medium speed for another 3 mins. Fold in flour and vanilla flavouring on low speed until well blended.
2) Leave the batter in the refrigerator until the buns are fully proved. Pipe approx. 45g of topping over the each proved buns.
(PS: I added coffee paste here cos i feel coffee paste is lighter than adding real coffee itself cos i don't really like too strong coffee. For those of you who likes a stronger coffee taste, i suppose you can add 1-2 teaspoon of instant coffee powder).

This is my bun after the next day. Still soft and fluffy..see inside..lots of! and the centre is butter which seeps out already into the dough. :)



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