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Sunday, March 21, 2010

Mexico Buns

Since nobody wanted a big lunch, I decided to start my baking early and had some of the buns for lunch instead of cooking a meal.  The remaining buns shall be my lunch for tomorrow. This is my first attempt at baking these buns and as you can see I didn't pipe enough topping to cover the whole bun. Other than that, plus the fact that the boy complained I am stingy with the butter filling, the buns turned out very fluffy and delicious. These buns were a craze with the folks here once upon a time and has been in my to do list for ages! I figured, if you can buy them so easily outside, I'd better wait till the fad is over before I attempt to duplicate them at home eh? Otherwise, nobody will want to eat the homemade version!  Hmmm.. doesnt sound very convincing huh? :P Ok ok, I was being lazy because there is an extra step of the topping to prepare! Well, for want of something to do, I finally got down to making these delicious buns.

Again, I need to stress that I cannot recall where this recipe comes from, so if the owner is reading this, please do inform me and I'll gladly provide a link back to you. Thanks.

Ingredients:

Sponge:

Strong Flour (bread flour)       280g
Instant dry Yeast                       1 tsp
Water                                         180 ml

Dough:

Strong Flour                            120g
Milk Powder                             1 tablespoon
Bread Improver (Optional)      1 tsp
Instant dry yeast                       1/2 tsp
Sugar                                         80g
Salt                                          1 tsp
Egg                                          1 medium (50g)
Egg yolk                                 1 (20g)
Butter                                     30g (actual recipe calls for 60g)
Butter, cold and cut into cubes for filling (as much as you want, depending on how healthy you want your buns to be! :D)

Method:

1.  Using a mixer with dough hook, prepare sponge by mixing all 3 ingredients on low speed for 3 minutes until a dry, firm dough is achieved. Leave to rise (4- 5 hours) in a covered container.
2.  When sponge is ready, prepare the dough. Place dry ingredients into the mixer and add egg, yolk and mix on low for a minute. Slowly cut sponge into small pieces and add to the mixture. Increase speed to medium and mix for about 2 minutes. Add butter and continue mixing until a smooth dough is achieved, approximately 7-10 minutes.
3.  Round up the dough and rest for 10 minutes. Then divide into 55-60g piece and let rest again for another 10 minutes.
4.  Take a piece of dough and flatten it with your palm and wrap a piece of butter cube inside. Seal and set aside. Repeat with the rest of the dough.
5.  Proof for 45 minutes until dough is almost doubled in size. Then pipe the topping in a continous tight circle starting from the centre, over the top of the bun until surface is fully covered. Sprinkle with chocolate chips if you like and bake at 200 DegC for 20 minutes or until buns are brown. Please note temperature defers for different ovens so adjust accordingly. I baked mine at 190 Deg C.
6.  Serve warm, preferably with a cup of coffee:D


Topping:-

Ingredients:

Butter                     190g
Sugar                      190g
Egg                         3 large
Plain flour             180g
Cocoa Powder        20g
Mixture of 1 tsp nescafe with 1 tablespoon warm water

Method:

In a mixer with paddle hook, blend butter and sugar until fluffy. Add eggs one at a time until creamy. Fold in sifted flour/cocoa powder and the coffee mixture at low speed until well combined.
Fill up a piping bag for use when the buns are proved.

16 comments:

  1. Wow, these are so addictive! They charged for $1.80 per pce at the supermarket LOL! Can't remember what's the store name... 'Roti Boy' something like that!

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  2. Jeannie, these buns look amazing! Yum!

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  3. This sure looks very special and delicious. Love that soft texture and that buttery filling. Thanks for sharing, Jeannie.

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  4. Can't say I've heard of them but they really look good. Butter stuffed sweetrolls? I'm all about it! :D

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  5. what a great looking bun - wow I need to give this recipe a try!

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  6. Jeannie, these buns look so yummie, love the texture of it...nice pictures :-)

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  7. @Kristy...Yes, they are called Rotiboy and selling like hotcakes too.
    @Sook...Thanks:D
    @Mary....You are welcomed:D Try this only when you have plenty of time.
    @Bob...you are like my boy:D
    @doggybloggy...you won't regret it:D
    @Juliana....Thanks:D

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  8. These look so melt in your mouth buttery! :P

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  9. Those buns are totally tempting, yum!

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  10. Hi Jeannie,

    Thanks for stopping by! This looks absolutely delicious! I love the photo in the middle - it is so mouth-watering. I don't think you need all that topping either. :-)

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  11. I've never seen buns like this before. Love the buttery center. I would love to try one with my cup of morning coffee.

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  12. @Kim...they do melt in the mouth especially the buttery part.
    @5 Star Foodie...the boy ate 2 for teatime!
    @Rosabela...you have a great blog! Will be dropping in on the regular:D thanks for visiting too!
    @Cathy....would be my pleasure to serve u some!

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  13. I really admire your skill at bread making, these buns look absolutely yummy..thanks Jeannie :)

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  14. Your buns look lovely, used to be a craze here too, but think it has subsided.

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  15. Yes Cheah, it is not as hot anymore but still selling very well.

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