is my attempt on coffee bun after being tempted by crustabake's post. her's is so extremely lovely! you should look at her bakes, is super tempting esp those choc! (: anyways, i adapted the recipe from her and aunty yo. baked this for my family and they had it for breakfast. is super yummy! even non coffee lover like my mum love this bun. what do you think? (:
look like some UFO (: |
the bread is extremely soft and fluffy even till the next day |
COFFEE BUN
Bread Dough
500 gm. Bread flour
30 gm. Milk Powder
11 gm. Instant Yeast
50 gm. Sugar
2 eggs
220 ml. water
70 60 gm. unsalted butter
1 tsp. salt
500 gm. Bread flour
30 gm. Milk Powder
11 gm. Instant Yeast
50 gm. Sugar
2 eggs
220 ml. water
1 tsp. salt
Chocolate Filling
20 gr Cocoa Powder
30 gr Milk Powder
1/2 tsp Vanilla essence
Mix all ingredients together till well combined.
Topping
70 50 gm. Butter
100 70 gm. icing sugar
1 Tbsp. Instant Coffee dissolved in 1 Tbsp. Hot Water
1 beaten egg
85 gm. Plain flour
20 gm. Milk Powder
1 tsp. coffee Paste
Method:
(1) Put all the bread dough ingredients (except butter) into a mixer or bread machine (i use my hand as my mixer is not those heavy duty type) and beat for about 10 mins till a dough is formed.
(2) Add in Butter and continue kneading till a smooth pliable dough is formed.
(3) Roll into a ball , cover and rest for 1 hour.
1 Tbsp. Instant Coffee dissolved in 1 Tbsp. Hot Water
1 beaten egg
85 gm. Plain flour
20 gm. Milk Powder
1 tsp. coffee Paste
Method:
(1) Put all the bread dough ingredients (except butter) into a mixer or bread machine (i use my hand as my mixer is not those heavy duty type) and beat for about 10 mins till a dough is formed.
(2) Add in Butter and continue kneading till a smooth pliable dough is formed.
(3) Roll into a ball , cover and rest for 1 hour.
(4) For topping: Stir the butter and icing sugar till creamy. Gradually pour in beaten egg and stir till smooth. Pour in the rest of the ingredients and stir till smooth. Fill into a piping bag.
(5) Weigh and scale the proved dough into 60 gm. each. Roll into balls and let it rest for 10 mins.
(6) Wrap dough with the chilled butter and seal the ends tightly because the butter will cause it to split open during proving.
(7) Prove for 45 mins. till doubled in size.
(8) Pipe topping on top of each buns in a coiling motion.
(9) Bake at 180C for about 12 mins. till buns are crispy on top.
(10) Cool on cooling rack.