Tangzhong Mexico Bun by Fc Ng
https://www.facebook.com/groups/platepalate/permalink/876033439117624/
TZ Mexico Bun
◆◆◆◆◆◆◆◆◆◆◆◆
《Tangzhong》
100g water
20g bread flour
Watch "湯種製作" on YouTube -https://youtu.be/eyhXOLxvH6w
《Main dough》
210g Bread flour
60g Cake flour
20g Milk powder
40g Sugar
1/2tsp Salt
5g Yeast
30g Egg
85g Tangzhong
85g Water
25g Butter
Some salted butter cubes (5g each) as fillings.
《Mocha toppings》
A: 40g unsalted butter,60g shortening.
B: 80g icing sugar (sieved)
C: 1no egg,1&1/2tsp coffee emulco,1/4tsp salt.
D: 90g cake flour, 10g cocoa powder(sieved)
Mix the above ingredients in order to form a smooth paste, transfer to piping bag for later use.
(Only mix well to incorporate, do not overmix)
Method:
Mix all except butter in a mixer or bm, add in butter when dough is formed, continue knead till window pane stage.
Shape it rnd, cover & proof for bout 45min or double in size.
Punch dwn the dough to de-gas, split into bout 10 50g dough.. cover & rest the dough for 10min.
Wrap the individual dough with a small cube of salted butter, seal up the seam properly to prevent leakage when baking. Place into individual baking case or baking sheet , spray a fine mist on dough & proof in confined area for about 40min or double in size.
Pipe mocha toppings on 1/3 of the dough surface.
Bake in preheated oven at 180°c for about 15min.
https://www.facebook.com/groups/platepalate/permalink/876033439117624/
TZ Mexico Bun
◆◆◆◆◆◆◆◆◆◆◆◆
《Tangzhong》
100g water
20g bread flour
Watch "湯種製作" on YouTube -https://youtu.be/eyhXOLxvH6w
《Main dough》
210g Bread flour
60g Cake flour
20g Milk powder
40g Sugar
1/2tsp Salt
5g Yeast
30g Egg
85g Tangzhong
85g Water
25g Butter
Some salted butter cubes (5g each) as fillings.
《Mocha toppings》
A: 40g unsalted butter,60g shortening.
B: 80g icing sugar (sieved)
C: 1no egg,1&1/2tsp coffee emulco,1/4tsp salt.
D: 90g cake flour, 10g cocoa powder(sieved)
Mix the above ingredients in order to form a smooth paste, transfer to piping bag for later use.
(Only mix well to incorporate, do not overmix)
Method:
Mix all except butter in a mixer or bm, add in butter when dough is formed, continue knead till window pane stage.
Shape it rnd, cover & proof for bout 45min or double in size.
Punch dwn the dough to de-gas, split into bout 10 50g dough.. cover & rest the dough for 10min.
Wrap the individual dough with a small cube of salted butter, seal up the seam properly to prevent leakage when baking. Place into individual baking case or baking sheet , spray a fine mist on dough & proof in confined area for about 40min or double in size.
Pipe mocha toppings on 1/3 of the dough surface.
Bake in preheated oven at 180°c for about 15min.
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