Ingredients:
325 gm. Bread flour
10 gm. yeast
1 tsp. Bread improver
1/2 tsp. salt
1 1/2 Tbsp. Milk Powder
60 gm. castor sugar
120 ml. water
1 egg
45 gm. margarine
Method:
(1) Beat the above ingredients together except margarine for about 10 mins.
(2) Add in butter and beat for another 10 mins. till dough is smooth and elastic.
(3) Leave it to proof for about 45 mins.
(4) Remove from mixer, roll into small balls 60 gm. each and let it rest for another 10 mins.
(5) Roll out the small dough, wrap with cream cheese filling and seal tightly.
(6) Put into a fluted greased mould and leave to proof for another 45 mins.
(7) Pipe the mexico topping on top of the buns - in a coil shape and bake in preheated oven at 180C for about 15 mins.
(8) Cool on wire rack.
Cream cheese fillings:
Mix them together and stir till smooth.
220 gm. Cream cheese
50 gm. icing sugar
1/2 tsp. vanilla essence
Note: For added flavour, add in 2 Tbsp. of Blueberry Pie filling and omit the vaniila essence and substitute for Blueberry essence
Mexico Topping:
75 gm. butter
60 gm. icing sugar
1/2 tsp. vanilla essence
1 1/2 eggs - beaten
75 gm. plain flour
Method for mexico topping:
(1) Cream butter and icing sugar till creamy.
(2) Add in beaten eggs and cream till smooth. Add in vanilla essence.
(3) Add in flour and mix thoroughly.
(4) Put into a piping bag and set aside.
20 comments:
This is soooo good! Thanks so much.
** the deleted comment was by me. typo error.
I made this, yummy!
Thanks so much for the recipe! :)
hi yochana, for the ¨ingredients¨ part...can I make this by using a bread machine? tia
hi yochana, for the ¨ingredients¨ part...can I make this by using a bread machine? tia
Ya, of course you can use a bread machine for kneading. For my breadmachine, I press
"10" for the kneading part and let it proof there. After proofing, you can take it out and start weighing and scaling.
rgds.
First time at bread making. So happy it turned out so well. I used the fluted tart mould and the end result looks like a mushroom with a crispy top and soft inside.Thanks again Lucy for this wonderful recipe. My daughters loves it and its definitely a keeper.
Christina
Hi Aunty Yochana,
I have always been lurking ard your blog, admiring your bakes.
I am hoping to learn to bake some easy breads and hope to get some pointers from you. Is it possible for us to communicate through e-mail? My email add is janice.shih@gmail.com
Thanks alot.
Hi Janice,
you can email me anything you would like to ask...then again I would prefer to be at the comments column so that everybody can learn from there.
rgds
Hi Aunty,
Tks for this recipe!
Can I substitute milk powder with liquid fresh milk instead? If yes, how much? As I dun drink milk powder, its quite costly to just buy 1 tin for baking only.
What brand of milk powder do you use? Can I use low-fat milk powder or infant formula for baking? Will it affect the taste?
Tks! :)
Hi anonymous,
You can totally omit the milk powder. You can substitute 1/2 milk and 1/2 water to get a more tasty bun.
rgds
gd evening aunty
can u pls clarify what u mean by 1/2 milk and 1/2 water? Tks!
HI MJ
It means 50% water + 50% milk.
rgds
hi aunty
get it now, tk u :)
aunty yochana, is it okay if i omit th bread improver? how bad would it affect the bun?
hi hani,
no it will not affect the texture. You can omit it ...
rgds
owh alright..thank you for your kind reply.
i am going to make it. i'll let you know how it turns out:)
i made yesterday and they taste goood. my dad loved it so much he did not want to share.:)
but i screwed it up somewhere though. the bun was sooo soft when it was warm but hardened up after that. do you have any idea why?
is it because i put in cold butter inside?would it help if i melt it?because im afraid that my butter was not so well-combined with the rest of the mixture.
hi hani
cold butter is even better for the buns...
I think you need to add in extra liquid when kneading the dough.
rgds
Aunty,
Tried this recipe yesterday, turned out really nice. My son really like it.
Thank you so much.
Post a Comment