Mexican Bun by Ani Verdiyanti

Satu lagi laporan dari saya....
Klo lewat gerai Roti Boy gak nahan banget deh aroma kopinya, selain rasa crispy pada topping yang maknyus mungkin aroma adalah daya tarik utama yang bikin customer rela antri demi sepotong Mexican Bun ini.
Well... Karena di Cibinong belum ada gerai Roti Boy jadi harus buat sendiri nih. Googling sana sini terdamparlah saya di blog GraceKitchenCorner yang sepertinya Mexican Bun-nya sudah sama dengan Roti Boy. Beneran rasanya sudah sama tapi karena saya pakai papercase & kebanyalan memberi topping jadi malah kelihatan tdk rapih. PR untuk praktek berikutnya. Practises makes perfect!

(Recipe for 10 little buns)
For the dough:
250g bread flour
38g caster sugar
3g salt
4g yeast
1/2 beaten egg
135g fresh milk
30g butter
For the filling:
100g butter (softened)
1/4 teaspoon vanilla extract
35g brown sugar
For the topping:
50g butter
40g icing sugar
38g beaten eggs
1 teaspoon granulated coffee dissolve with 1 teaspoon water
pinch of cinnamon powder (optional)
50 plain flour

How I made it:
1. For the filling, using an electric mixer beat the butter and brown sugar
until light and pale until the sugar totally dissolved. Add in the vanilla
extract for the final beating. Place the mixture into the fridge until it
harden. Divide the harden mixture into 10 portions and sit in the fridge
until ready to use.
2. For the toppings, beat the softened butter with icing sugar until
everything well combine. Gradually add in beaten eggs then the coffee
mixture. Add in pinch of cinnamon powder with the flour and beat until
everything well incorporate. Place the mixture into a piping bag and keep
in the fridge until ready to use.
3. For the dough, knead all the ingredients together except butter. When the
dough become a smooth dough add in butter and continue the the
kneading process until the dough become smooth and elastic but not
sticky. I used a standing kneading mixer to knead for approximately 30
minutes at speed 2.
4. Divide the dough into 10 little doughs and shape it into round ball shape.
Let it rest for 15 minutes before add in the filling.
5. Roll out each doughs to a flat disc and add the butter filling. Seal it
tightly. (make sure you seal it tightly otherwise it will split out during
baking)
6. Place each doughs on a baking tray, make sure they sit a part from each
other because they might stick to each other during the baking. Cover the
doughs with cling film and proof for 50 - 60 minutes.
7. Before the doughs place into the oven, pipe out the filling in a spiral start
from the top center of each buns. Bake for 12 minutes at 200'C
preheated oven.

Enjoy.

Ani Verdiyanti