- 1 recipe hokkaido milk bread that has proofed the first time until doubled in size
20 X mini Mexican coffee buns coffee cookie topping:
- 1/2 tsp hot water
- 1 tsp instant coffee (if you don’t want to do coffee flavour, feel free to use only vanilla or other flavouring extracts as you wish)
- 1 tsp instant coffee (if you don’t want to do coffee flavour, feel free to use only vanilla or other flavouring extracts as you wish)
- 1/2 tsp vanilla extract
- 60 g all-purpose flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 50 g unsalted butter, softened
- 45 g confectioners’ sugar
- 1 large eggs
- 1/8 tsp baking powder
- 1/8 tsp salt
- 50 g unsalted butter, softened
- 45 g confectioners’ sugar
- 1 large eggs
**** The ingredients will be listed again @ below ****
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1. Divide the hokkaido milk bread to 20 pieces.
2. Shape them into small buns.
3. Preheat the oven to 375F.
3. Preheat the oven to 375F.
- 50 g unsalted butter, softened
- 45 g confectioners’ sugar
- 45 g confectioners’ sugar
4. In a large mixing bowl, beat butter and powdered sugar with an electric mixer on low speed, then once the sugar is mixed in increase the speed to medium-high and beat until light an d fluffy, scraping the bowl once or twice in between.
- 1 large eggs
5. Add egg, (one at a time if double doze), beating until well-combined after each addition.
6. Combine instant coffee with hot water and stir to dissolve, then add vanilla and stir.
7. Add the coffee mixture and beat to combine.
9. Add the flour mixture and beat just until combined, stopping to scrape the bowl once in between as needed.
- 1/2 tsp hot water
- 1 tsp instant coffee (if you don’t want to do coffee flavour, feel free to use only vanilla or other flavouring extracts as you wish)
- 1 tsp instant coffee (if you don’t want to do coffee flavour, feel free to use only vanilla or other flavouring extracts as you wish)
- 1/2 tsp vanilla extract
7. Add the coffee mixture and beat to combine.
- 60 g all-purpose flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/8 tsp baking powder
- 1/8 tsp salt
8. In a small bowl, whisk the flour, baking powder and salt together.
9. Add the flour mixture and beat just until combined, stopping to scrape the bowl once in between as needed.
11. Transfer the dough into a piping bag. Set aside. (if the weather is too warm, the cookie topping can rest in the fridge until the buns to finish rising. But do not refrigerate longer than 15 minutes, or it will too hard to pipe.)
12. Once the buns are risen until doubled size, pipe a spiral onto the buns, covering them as close to the outside edge as possible.
13. Bake 15-18 minutes until the bottoms are browned and the top has darkened slightly.
Reheat the buns from freezer:
1. Preheat the oven in 350F. Microwave it briefly 20-30 sec. then bake it for 5-7 mins.
ref: https://hot-thai-kitchen.com/?cat=&s=mexican+coffee+buns
