24 Mexican Buns, as promised for the kiddos

Aiyoooooo...I wanted to post about cinnamon buns but I couldn't find the recipe that I scribbled or my bookmark. So I just make do with this mexican buns la. The other time I got no swirl from the topping but this time round, I piped the topping a little further apart as the topping gonna spread when the bread is baking in the oven. So I gather with a further apart swirls, at least when the topping expand, you can still see the pattern la. true enuff I managed to see the swirls in almost all the buns.

As this is a repeat telecast, nothing much for me to talk abt these buns except that the kids (be it my own or the nieces, absolutely adore these buns). Sheeshhh...I am still thinking of how to get back the recipe for my cinnamon bun..adoiiii..manalah I campak ek? I guessed U have to scroll down one by one from my history page..itupun kalo belum clear the browsing data la..haizzz..

Mexico Topping
Ingredients :

75 g margarine ( I used butter)
60 g icing sugar
1/2 teaspoon vanilla essence
1 egg, lightly beaten
75 g cake flour (I used plain flour)
1/2 teaspoon Nescafe granules (I omit)
Mocha & coffee paste (I added)

Method :

1. Cream margarine and icing sugar.
2. Add in egg and continue beating. Add vanilla essence and Nescafe granule.
3. Fold in flour and beat till well mixed.
4. Place the mixture into a piping bag and ready to use.

Cream cheese filling

Chilled cream cheese. Cubed abt 7g each.

Dough
Ingredients :

60 g castor sugar
120 ml water
10 g instant dried yeast
325 g High Protein Flour
1 teaspoon bread improver
1/2 teasppon salt
1 1/2 tablespoons milk powder
1 egg
45 g margarine ( I used butter)

Method :

1. Mix sugar, yeast and water. Set aside till foamy.
2. In the mixer bowl, mix all the dry ingredients.
3. Make a well in the middle and pour in the yeast mixture. Knead till the dough is elastic and smooth.
4. Prove dough for 45 minutes or till double in size.
5. Divide dough into 18 portions of 40g each and shape it into a ball. Rest the dough for 10 minutes.
6. Flatten the dough and place a spoonful of filling in the middle and cover with dough.
7. Arrange on a tray and prove dough for 45 minutes or till double in size.
8. Pipe the mexican topping on top in a swirl mode. ** NOTE: (To retain the swirl pattern after the buns are baked, pipe in the swirl further apart & not close togetehr as the batter will spread with the high tempertaure)
9. Bake in a preheated oven at 180 C for 15 to 20 minutes.

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