Mushroom Crusted Mexican Bun #shorts
32.2 هزار بار بازدید -
2 سال پیش
-
This is a tweaked version
This is a tweaked version of the coffee crusted Mexican bun, (aka Roti Boy), a popular bun locally. I made it with cocoa flavored instead and baked in mini buns size. How cute!
Basically I used a muffin tin to bake mini buns, overload the dough so that it will expand and form the 🍄 top. Pipe the cocoa topping and sprinkle some almond nips. Then watch it bloom magically in the oven! Ta-daa 🍄 mini Mexican buns!
~Recipe yields 12 mini 🍄 buns ~
Sweet Stiff Starter
20g sourdough starter
60g high protein flour
25g water
10g sugar
Dough
140g high protein flour
10g sugar
3g salt
50g milk
1 whole egg (55g)
15g unsalted butter
All of the sweet stiff starter
Toppings
40g butter
40g icing sugar
40g egg
40g low protein flour
6g cocoa powder
Handful of almond nibs
* tray size - 5cm diameter x 3.5cm height (12 holes)
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down the dough and split into 12 equal parts (approx 30g each)
➡️ roll into a smooth ball
➡️ place into greased muffin tin
➡️ Final proof at 28C for 3-3.5hr or until it fills up 90% of the muffin tin
➡️ prepare topping by mix the softened butter with sugar, then add egg and mix well
➡️ sieve the low protein flour and cocoa powder and fold in until you get a smooth paste
➡️ pipe the topping
➡️ sprinkle almond nibs on top
➡️ Bake at 180C for 12-14mins
________________________________________________________________________
Instagram
https://www.instagram.com/autumn.kitc...
Facebook page / 臉書網頁
https://www.facebook.com/profile.php?...
Basically I used a muffin tin to bake mini buns, overload the dough so that it will expand and form the 🍄 top. Pipe the cocoa topping and sprinkle some almond nips. Then watch it bloom magically in the oven! Ta-daa 🍄 mini Mexican buns!
~Recipe yields 12 mini 🍄 buns ~
Sweet Stiff Starter
20g sourdough starter
60g high protein flour
25g water
10g sugar
Dough
140g high protein flour
10g sugar
3g salt
50g milk
1 whole egg (55g)
15g unsalted butter
All of the sweet stiff starter
Toppings
40g butter
40g icing sugar
40g egg
40g low protein flour
6g cocoa powder
Handful of almond nibs
* tray size - 5cm diameter x 3.5cm height (12 holes)
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down the dough and split into 12 equal parts (approx 30g each)
➡️ roll into a smooth ball
➡️ place into greased muffin tin
➡️ Final proof at 28C for 3-3.5hr or until it fills up 90% of the muffin tin
➡️ prepare topping by mix the softened butter with sugar, then add egg and mix well
➡️ sieve the low protein flour and cocoa powder and fold in until you get a smooth paste
➡️ pipe the topping
➡️ sprinkle almond nibs on top
➡️ Bake at 180C for 12-14mins
________________________________________________________________________
https://www.instagram.com/autumn.kitc...
Facebook page / 臉書網頁
https://www.facebook.com/profile.php?...
2 سال پیش
در تاریخ 1401/06/22 منتشر شده
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