Hong Kong Mexican Bun
A soft and fluffy milk bread covered in a decadent and creamy Mexican bun topping, the Hong Kong Mexican bun is ridiculously good once you’ve had a bite.
Equipment
- 1 stand mixer
Ingredients
Tangzhong
- 100 ml Water
- 20 g Bread flour
Dough
- 300 g Bread flour
- 95 ml 2% milk
- 1 Large Egg Room temperature
- 5 g Instant Yeast
- 20 g Unsalted butter Room temperature
- 40 g White granulated sugar
- 2 g Table salt
- 6 g Milk powder
Mexican bun topping
- 68 g Unsalted butter Room temperature
- 1/4 tsp Table salt
- 68 g Cake flour
- 40 g White granulated sugar
- 1/2 Large Egg Room temperature
Instructions
Tangzhong
- In a small saucepan, add your bread flour and water. Heat the pan on low heat while constantly stirring it until the mixture turns into a thick gelatinous paste.
- Then remove the pan from the stove and transfer it to a small bowl or dish. Cover it with plastic wrap and then store in the fridge and let it cool down for at least 30 minutes before using.
- You can also make your Tangzhong the night before as well.
Dough
- In a large mixing bowl, add in your bread flour, white granulated sugar, table salt, instant yeast, milk powder, 1 egg, and the tangzhong.
- Pop the mixing bowl into a stand mixer and give it a quick few whisks.
- Then add in your room temperature milk and mix everything together for 3-4 minutes.
- Then add in your room temperature butter and continue kneading the dough for an additional 11-12 minutes.
- Next transfer the dough over to a greased large bowl.
- Then shape the dough into a round ball. if you find the dough difficult to handle then you can apply either some oil or water to your hands.
- Once done shaping the dough, place it back into the bowl and cover it with plastic wrap or a towel and let it proof in a warm place until double in size, approximately 1 hour.
Mexican Bun Topping
- While the dough is proofing, we’re going to prepare our Mexican bun filling.
- In a large bowl, add in your room temperature butter, white granulated sugar, and table salt.
- Cream everything together then add in your egg to the mixture and mix everything well together.
- Finally sift in your cake flour to the mixture and combine everything until you no longer see any white flour bits on the topping.
- Next, put the Mexican topping inside of a piping bag along with a medium round piping tip and set it aside.
Dough Continued
- Once our dough has finished proofing, de-gase the dough and transfer it to your countertop.
- Shape it into a ball and weigh out the dough.
- Next, divide the dough into 6 pieces and weigh out each piece.
- Then shape each piece into a round ball.
- Place each piece onto a baking tray lined with parchment paper and cover the dough with either plastic wrap or a towel.
- Let the dough proof in a warm place for about 35-40 minutes.
- Once the dough is done proofing it’s time to pipe the Mexican topping on top of the dough.
- Pre-heat your oven to 350°F.
- Take your piping bag filled with the Mexican topping and slowly start piping the Mexican topping onto each bun making a circular motion starting right in the middle of the bun and slowly expanding outwards, making sure to keep as close to each line as possible and keeping your wrist straight when piping down onto the buns.
- You should be able to make 4-5 circles on each bun with the Mexican topping.
- Try to not let there be any gaps when piping the Mexican bun topping otherwise there will be small holes when you bake the buns in the oven.
- Once you are finished piping the Mexican topping onto the buns, bake them in the oven at 350°F (180°C) for about 15-16 minutes and then remove it from the oven.