480g bread flour
120g cake flour
20g milk powder
4tsp instant yeast
300ml cold water
1) Mix (A) till well blended.
2) Add (B) and knead to form a dough.
3) Add (C), continue to knead to form a smooth and elastic dough.
4) Cover dough with clear film. Let it prove for 50-60min, or till double its size.
5) Use finger pressed into the dough. It should show a clear finger tip mark but the dough should not sink. Now its ready to use for making bread and bun.
- I use speed '1' on my kenwood mixer to knead the dough for about 30min to achieve the elastic dough.
Pinch of salt
85g plain flour
1) Prepare Mexican topping: Cream A) till well blended. Add B) and cream till smooth. Lastly add C) and mix till well blended. Set aside.
2) Divide the sweet bun dough into 60g portions, shape into balls and let it rest for 15min. Flatten the individual dough to press out the air. Shape into balls and put them into a 10cm foil pie dish.
3) Leave the dough balls to prove for 45min or till they double in size.
4) Put the mexican topping into a piping bag. Pipe some mexican topping on the bun dough after it has risen.
5) Bake at 190°C in the middle of the oven for 12min. Serve.
Meat Floss Bun
1) Divide the basic sweet bun dough into 60g portions, shape into balls and leave them to rest for 15min.
2) Flatten the dough to press out the air. Roll out into long shape using a rolling pin, roll like a swiss roll and form into a long shape and put them on a greased baking tray. Leave to prove for 45mins.
3) Brush with egg wash and bake in middle of the oven at 190°C for 12min.
4) When cool, spread some mayonnaise on top of the buns.
5) Coat the top generously with meat floss. Serve.