Mexican Bun

Ever since I tasted Makcik's Hawa's freshly baked bun some 24 years back, I had fallen in love with the art of bread making. I just took my chances and asked for the recipe from her, though I realise that some people might not like the idea of sharing their recipes with others. Can't blame them actually as that recipe could be of some sentimental value, or perhaps, of business value!

I was in luck as Makcik Hawa willingly gave me her recipe. On the way home, I made my mom stop at the grocery shop to get all the ingredients needed to bake the buns. When we reached home, I got to work straight away. I was 17 that time with totally no baking experience whatsoever!!! But was too proud to ask for mom's help!

So what happened mama? Hahaha...I wasted the whole 500g flour plus all the other ingredients! The dough didn't rise at all! Mom pointed out my mistake...instead of adding the liquid a little at a time, I poured the whole amount at once! Clever me!!!!!

After that I didn't try baking bread anymore until 2 years back. Not that I got put off but I still have to find my confident. Alhamdulillah managed to get over the 'fear' as my first trial on bread making was quite a success to me. Thanks to Mr Alex Goh's book...

I'd like to share this Mexican Bun recipe that was given to me via email by a cyber friend. Thanks a bunch dear Lily for trusting me with your recipe....

MEXICAN BUN
Makes 9

Filling
Ingredients :
100g salted butter ~ softened
1/4 teaspoon vanilla essence
35 g brown sugar

Method :
1. Beat butter with an electric mixer on medium speed using the paddle attachment for three minutes. (I beat by the hand)
2. Add in vanilla essence and brown sugar. Beat till creamy.
3. Refrigerate the mixture until firm.
4. Divide mixture into 20g portion ball. Keep refrigerated until ready to use. (I just divide the mixture according to how many doughs I managed to get)

Topping
Ingredients :
65 g butter ~ softened
55 g icing sugar ~ sifted
1 Grade A egg ~ lightly beaten
1/3 teaspoon coffee flavouring (available from bakery supplies shop) **or you can use 1 1/2 teaspoons instant coffee dissolved in 3/4 teaspoon water
A pinch of ground cinnamon can be added to the coffee flavouring for extra flavour (I omit this)
65 g low protein (high ratio) flour ~ sifted

Method :
1. Beat butter and icing sugar using an electric mixer with the paddle attachment on medium speed for 5 minutes until mixture is light and fluffy. (I beat by the hand).
2. Gradually beat in egg.
3. Add in coffee flavouring.
4. Sift flour into mixture and mix on low speed until combined. 5. Refrigerate until ready to use.

Sweet Dough

Ingredients :
250 g high protein flour ~ sifted
2.5 g bread improver ~ sifted
2.5 g bread softener
10 g milk powder ~ sifted
38 g caster sugar
1/2 teaspoon salt
1 teaspoon instant yeast
1 egg ~ lightly beaten
135 g water or milk (do not use milk powder if using milk)
30 g butter ~ softened

Method :
1. Mix sifted flour, bread improver, bread softener, milk powder, sugar, salt, instant yeast and egg in a mixer bowl.
2. On the mixer (with dough hook) on low speed. Pour in the 3/4 of the liquid, a little at a time.
3. Add in the butter and pour the balance liquid if needed. Knead till dough is soft, smooth and elastic (not sticky).
4. Divide dough into 55 g portions. You should get about 9 portions.
5. Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minutes.
6. Flatten the dough and place a portion of filling in the center of the dough.
7. Gather the edge and pinch to seal. Make sure to seal well or the filling will leak out during baking.
8. Place on a greased baking tray. Repeat with remaining portions of dough. Place each bun about 7.5 cm apart on the baking tray.
9. Prove for 45 minutes in a warm place or until doubled the size.
10. Pipe the topping on the buns in a spiral, starting from the centre.
11. Bake in a pre-heated oven at 170 C for 12 - 15 minutes or until bun are lightly brown.

Note :
Amount of liquid used may vary depends on the flour you used.

Coffee Bread

Comment from Dyah in my previous entry...

hai mama...dyah nk bun...suka mkn roti...tp xtau buat..

Yeah sure Dyah.... here's the buns okay...

Took the recipe from Ayin Yin's blog.Thank you Ayin for another lovely recipe which is definately a keeper. The bun is so soft even after 2 days.Allow me to share the recipe with others, ya Ayin....

COFFEE BREAD

Ingredients :

190 g high protein flour (I used multipurpose flour)
50 g sugar
2 g salt
6 g instant dried yeast
1/2 teaspoon bread improver
1 egg yolk
50 g fresh milk
12 g instant coffee (I mixed 2g nescafe granules with 10g hot water)
60 g water roux
1/2 teaspoon cappuchino coffee emulco (I added)
30 g butter

Method : (Breadmaker method)

1. Pour fresh milk into the breadmaker pan. Add in instant coffee, salt, sugar, egg and water roux.
2. Top it with sifted flour, dry yeast and bread improver.
3. Set the Breadmaker to Dough function.
4. Once the dough is just combined, add in butter and leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.
5. Remove dough from BM and punch down to release the air. Cut the dough 35g portion each. Make into round balls and leave to rest for 10 minutes.
6. Let the air out of the dough and make into round balls again. Arrange in the prepared tin.
7. Leave to proof till double the size.
8. Bake in a preheated oven at 180 C for 25 minutes or so.
9. Once out of the oven, brush with butter.

Mexican Bun II

F.O.R  T.H.E   S.O.U.L

Tak perasan airmata ini menitis....

Dalam perjalanan balik dari mall. Aku menyelusuri lorong belakang mall. Hajatnya nak baiki kasut. Dah tercabut tapak.

Nampak seorang pakcik tua di kaki lima. Orang kurang upaya. Manusia normal seperti kita, cuma tanpa sepasang kaki. Beliau tengah mengilat kasut seorang lelaki bersut pejabat. Lelaki itu berdiri. Kakinya pada papan kasut yang disediakan. Pakcik tua tekun menjalankan kerjanya. Kami menghampiri pakcik tua tersebut. Tunggu giliran.

"Dah siap ke? Lambat betul la kiwi pun." Lelaki tu mengeluh-ngeluh.

"Dah siap, tuan." Pakcik tua memberhentikan gosokan. Lap kali terakhir kasut lelaki yang sedang berdiri tersebut.

"Tak nampak berkilat pun. Berapa?" Lelaki itu tanya harga.

"RM3.00." Pakcik itu senyum jawab.

"Gila mahal! Dahlah tak berkilat langsung!" Sambil dia mengeluarkan 3 keping note biru. Campak ke papan kasut. Baru saja pakcik mahu mengutipnya, diletakkan kembali kasut atas tangan pakcik tersebut. Pijak tangan pakcik! Pakcik mengaduh perlahan. Nampak berkerut mukanya yang berkedut seribu.

"Kalau buat kerja tak elok, ni lah makan dia!" Lelaki tu ketawa kemudian mengalihkan kasutnya. Berlalu dari situ.

Aku dan kawan panas hati melihat kejadian itu. Lantas aku berteriak, "Woi tua kutuk! Kau tak ada hati perut ke pijak tangan orang tua?" Lelaki itu berpaling. Kemudian, ketawa. Seraya angkat jari tengahnya pada kami. "Pergi mampus kau orang semua." Dia tak layan. Terus berlalu. Aku cuba kejar. Nak terajang beliau. Tapi segera dihalang pakcik tua. "Sabar, nak. Tak mengapa. Tak mengapa." Pakcik tua senyum sambil pegang sebelah kakiku. Bagaimana pakcik boleh bersabar sedangkan kami dah hilang sabar? Kami duduk bersila di sebelah pakcik di kaki lima.

"Allah dah banyak kali sebut Allah bersama-sama orang yang sabar dalam al-Quran. Biarlah Allah yang tunjuk amarah-Nya. Amarah pakcik, amarah kamu berdua tidak sebesar amarah Allah. Murka Allah itu lebih ganas. Lebih dahsyat." Pakcik senyum lagi.

"Tapi lelaki tu dah melampau!" Aku tak puas hati. Kawanku diam gigit bibir. Tahan marah agaknya.

"Jangan marah. Ingat. Ni cuma kesakitan kecil dibandingkan dengan umat Islam di Syria, Afrika, dan lain-lain. Di Afrika, kepala orang Islam dipijak hingga lumat. Di Syria, orang Islam disembelih hidup-hidup, disiat, dirogol. Apalah sangat sakitnya tangan pakcik ni. Tak luka pun. Dah, jangan marah ya. Ni nak baiki kasut ya?"

Aku mengangguk perlahan. Sambil serahkan kasutku. Pakcik tu segera menjalankan tugasnya. Tampal dan jahit mana yang patut. Dibersihkan kasutku hingga nampak baru. "Siap. RM5.00." Kawanku keluarkan note RM50. Dihulurkan pada pakcik. "Pakcik, ambillah, tak perlu berikan baki." Pakcik tu menolak.

"Walaupun untung pakcik sehari-hari tidak banyak. Tak sampai RM50 pun sehari, tetapi pakcik bersyukur. Yakin yang sikit itulah rezeki Allah yang bersih lagi halal. Makin banyak duit di tangan pakcik, makin gelisah hati pakcik. Lagipun pakcik tak sara sesiapa melainkan diri sendiri. Ramai orang dapat duit banyak. Dapat duit cara cepat. Dapat duit dari keuntungan modal orang bawahan, downline dan sebagainya. Tapi duit itu segera habis. Duit itu tidak berjaya menenangkan hati. Tidak berjaya melapangkan dada."

Nak tak nak, pakcik tu nak RM5 juga. Taknak RM50. Kami akur.

"Doakan pakcik. Anak-anak ni soleh. Doa orang soleh dimakbul Allah. Doakan pakcik bahagia di alam kubur. Doakan pakcik dikurnia Syurga. Pakcik bimbang, kerana pakcik tidak berdaya segera ke masjid tiap kali masuk waktu solat, selalu terlewat sebab pakcik berjalan dengan tangan. Bimbang Allah marah. Bimbang Allah hukum pakcik sebab lambat ke masjid. Tolong ya."

Pakcik senyum. Namun di matanya berkaca-kaca. Kawanku peluk pakcik tu erat-erat. "Insya-Allah pakcik. Amin, amin, amin."

Kami bersalam kemudian mengucapkan selamat tinggal pada pakcik tua.

Dalam perjalanan pulang, aku terasa sungguh ke dalam hati. Kami dikatakan soleh. Hanya kerana kami pakai kopiah.

Pakcik takut dihukum Allah kerana lambat ke masjid. Aku langsung tidak ke masjid kecuali solat Jumaat sahaja.

Pakcik sabar. Aku sebaliknya.

Akulah bahan api neraka yang sebenarnya. Aku.

Tak semena-mena air mata turun sendiri. Tak mampu ditahan lagi bertakung di empangan. Kolam air mata ini.

T.H.E R.E.C.I.P.E

Last Ramadhan, I came across this Golden Republic Malaysia Sdn Bhd facebook via one of Saiful Nang's posting in his facebook. I was interested to get their product and since Mr Hubby had been super nice that weekend, he took me to this outlet and I bought 1 big plastic bag of their product. A packet each, to try. It was only yesterday that I managed to give this sweet bun premix a try.

Whenever I bake or cook, I can some how or rather predict the end product. If the mixture or the dough that I'm handling at that moment doesn't feel good, or if I have a mix feeling about it, then the end product will be disappointing. But yesterday, I had such a lovely time. Thanks to the premix dough. The dough rose nicely. Easy to handle and the taste is yummilicious.

*batting eyes* "Hubby darling... can we go again to Golden Republic again to get more"

I used the premix sweet bun flour for the dough. As for the filling and the topping, I used the one that I've baked before.

Yeah yeah yeah.... nice plate nice mug.... huwaaaaa

MEXICAN BUN
Posted by MamaFaMi
Source : Lily

Ingredients (Dough) :

500g ConviBake Sweet a Bun
11g instant dried yeast (I used Saf Instant)
210g chilled water (plus minus)

Method :

1. In the bowl of a standing mixer fitted with a dough hook, mix the flour and yeast.

2. Turn the mixer on, low speed. Pour in the water a little at the time till the mixture is incorporated.

3. Turn the speed up to medium and keep kneading till a soft and shiny dough is formed. Roughly about 10 minutes or so.

4. Remove the dough from the bowl and onto your working sheet. Let it rest for 10 minutes.

5. Divide the dough to about 50g to 52g each. Should get about 13 to 14 buns.

6. Make the dough into round balls and let it rest for another 40 minutes or so.

7. Flatten the dough and add filling in the middle. Cover the filling with dough.

8. Arrange the dough on your baking tray.

9. Cover with a clean kitchen towel. Let them rise.

10. Make a swirl on top of the rised buns with the topping.

11. Bake in a preheated oven at 200 C for 12 to 15 minutes or till done.

Ingredients (Filling) :

100g salted butter ~ softened
1/4 teaspoon vanilla essence
35 g brown sugar

Method :

1. Beat butter with an electric mixer on medium speed using the paddle attachment for three minutes. (I beat by the hand)

2. Add in vanilla essence and brown sugar. Beat till creamy.

3. Refrigerate the mixture until firm.

4. Divide mixture into 20g portion ball. Keep refrigerated until ready to use. (I just divide the mixture according to how many doughs I managed to get)

Ingredients (Topping) :

65 g butter ~ softened

55 g icing sugar ~ sifted

1 Grade A egg ~ lightly beaten

1/3 teaspoon coffee flavouring (available from bakery supplies shop) **or you can use 1 1/2 teaspoons instant coffee dissolved in 3/4 teaspoon water

A pinch of ground cinnamon can be added to the coffee flavouring for extra flavour

65 g low protein (high ratio) flour ~ sifted

Method :

1. Beat butter and icing sugar using an electric mixer with the paddle attachment on medium speed for 5 minutes until mixture is light and fluffy. (I beat by the hand).

2. Gradually beat in egg.

3. Add in coffee flavouring.

4. Sift flour into mixture and mix on low speed until combined.

5. Refrigerate until ready to use.

Have a nice day!

Ultimate Milk Bun

ULTIMATE MILK BUN 
Source: IG Dr. @maryamliyana 

Ingredients 

275g high protein flour 
25g milk powder 
150 ml milk 
63g sugar ( original recipe :45 gr) 
25g butter 
10g yeast 
4g salt 
1/2 egg or 29 gr egg 
1/4 teaspoon cream super (I added) 

Method : 

1. Place milk, sugar, egg and cream super into the breadmaker pan. 
2. Top it with high protein flour and milk powder. Sprinkle the dried yeast on top of the flour. 
3. Turn on the breadmaker to Dough Setting, setting 13 on my Empress Breadmaker the old model. 
4. After 5 minutes, add in the butter and let the breadmaker finishes it's cycle which will takes about 1 1/2 hour to complete. 
5. Remove the dough from the breadmaker, round it and let it rest for 10 minutes before shaping it to your liking. 

TOPPING : 
Source : Sis @nottridharma 

100g flour 
100g butter 
100g castor sugar 
25g cornflour 
1 egg white 
1 sachet instant coffee (I used Hazelnut white coffee) 
a pinch of salt 
a bit of mocca emulco 

 Method : 

1. Beat butter and sugar till light. Add in egg white. Continue beating. 
2. Add in flour, instant coffee, cornflour, salt and mocca emulco. Mix well. 
3. Pour the mixture into a piping bag and refrigerate for 30 minutes. 
4. Ready to use. 

 How I did the Roti Boy. 

1. Divide the dough into a 50g ball. Flatten it and place a cube of cold butter in the middle. Secure it nicely and place it in a paper cup. Let the dough rise double the size. 
2. Pipe the topping like a coil pattern. MAKE SURE YOU DON'T GET HYPNOTISED WHILE DOING THAT! HAHAHA... just kidding! 
3. Bake in a preheated oven at 200°C for 20 minutes. Oven temperature and baking time may differ. So do get connected with your own oven. 
4. Ready to enjoy it with a cup of coffee. Heaven on earth!

Naisu Bun

Anybody wondered, what time mama logged off yesterday? Hahaha... as if people cares huh. Anyway, I did behave a bit yesterday. I logged off at 11.20 pm... just 20 minutes after the curfew time that I had imposed on myself, not so willingly though... Mmm what do you expect, I can't just change into a new leaf instantly! It'll takes time... hahaha... yooo la tuh!
Anyway, let's move on to the recipe section. Actually I have a few other recipes that had been in line awating to be posted, but I have to jump the queue and post this one first. The bun is not only soft but tasty as well. And above all, I had such a pleasant time preparing it. I just can't wait to share the bun fun. Thank you and thank you so much Ayin . Hah, Ayin again???!!! Yeah right... I am hooked to her blog now...many many more to experiment....

NAISU BUNS
Source : Ayin

Ingredients :

250g high protein flour (I used allpurpose flour)
1/2 teaspoon instant dried yeast
1/2 teaspoon bread improver
50g sugar
20g milk powder
100 ml fresh milk
1/2 teaspoon salt
50g butter
1 egg
75g water roux
1 recipe Naisu

Method : (Breadmaker method)

1. Pour fresh milk into the breadmaker pan. Add in salt, sugar, egg and water roux.
2. Top it with sifted flour, milk powder, dry yeast and bread improver.
3. Set the Breadmaker to Dough function.
4. Once the dough is just combined, add in butter and leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.
5. Remove dough from BM and punch down to release the air. Cut the dough 60g portion each. (next time round, I am going to cut the dough into 35g portions to get a cuter sized Naisu Buns). Make into round balls and leave to rest for 15 minutes.
6. Flatten the balls and spread the Naisu on top. Roll the dough. Fold in half and cut in the middle. Open it to form a flower shape and place in a muffin cup lined with papercups.
7. Leave to proof till double the size.
8. Spirinkle with a bit of water just before putting the buns into the preheated oven at 180 C. Bake for 20 minutes or till golden brown.
9. Brush with a bit of butter, once out of the oven.

Imagine having this soft bread with a cup of coffee.....heaven....!!