Mexican Bread

Ingredients:

200g  High Protein Flour

50g    Cake flour

20g    Milk Powder

40g    Caster sugar

3g      Salt

4g      Instant yeast

70g    Water

1        Egg

20g    Unsalted Butter

90g    65°C TangZhong 

Topping:

75g Butter (soften) 

50g Sugar 

2 eggs 

75g Plain Flour

65°C TangZhong:

50g Bread Flour 

250ml water

Method:

1.   Mix flour and water till it is smooth in a saucepan.

2.   Cook over medium heat and stirring constantly with a hand whisk.  Cook until you will see streaks in the mixture for every stir you make with your whisk.

Method:
1.   Preheat oven 180° C.
2.   Combine all the ingredient exclude the butter to form a dough.
3.   Add butter, knead till smooth & elastic.
4.   Rest about an hour or double in size.
5.   Divide the dough.
6.   Shape each portion round and leave it for final proof.
7.   While waiting, prepare the topping.
8.   Hand whisk sugar and soft butter until sugar dissolved.
9.   Add eggs continue whisk till well mixed.
10. Add in Plain flour stir well.
11. Pour batters into piping bags.
12. Pipe swirl on top to waistline of buns (the batter will flow down to bottom of buns in the oven)
13.Bake in preheated oven for 12-15minutes or until crust turn golden brown.