MEXICAN BUN

Atas permintaan kawan saya, Zanariah yang berada di Singapura , saya masukkan resepi ini iaitu Mexican bun atau roti kopi. Resepi ini senang juga nak buat cuba kena ikut betul sukatan dan adunan dough kena diuli agak lama menggunakan mesin pemutar dan doh perlu dibiarkan naik dengan elok sebelum diletakkan topping kopi ke atas roti.

INGREDIENTS FOR SPONGE DOUGH:

560 grams high protein flour
7 grams instant yeast
335 grams cold water


INGREDIENTS FOR DOUGH :

240 grams high protein flour
16 grams instant yeast
12 grams salt
160 grams fine granulated sugar
12 grams soft pro ( bread improver )
30 grams milk powder
55 grams cold water
80 grams butter
40 grams shorterning


MEXICAN BUN TOPPING:

70 grams icing sugar
120 grams margarine
130 grams plain flour
130 grams egg ( 2 grade B eggs)
1 tea spoon instant coffee
1/2 hot water
1/4 coffee flavour

* Mix well all the ingredient in the mixer.


METHOD FOR THE BUN :

1) Mix the ingredients for sponge dough and ferment for 3 - 4 hours untul the dough is 3 time the original size.

2) Mix the fermented sponge dough with all the dough ingredients except the butter and shortening until dough come together.

3) Add in the butter and shortening and continue mixing until dough is fully developed.

4) Rest the dough in the fridge for 15 minutes before dividing dough into 50 grams each - ( uli bulat- bulat dan biarkan rest dalam suhu bilik dalam 3-4 jam atau sampai dough naik 3 kali ganda saiz asal).

5) Rest the dough in room tempereture for 3 - 4 hours.

6) Pipe the mexican topping on top of the dough.

7) Bake at 200 celcius for 12 - 15 minutes.