Here's the recipe:
330 gm high protein flour
1/2 tsp salt
11/2 tbsp milk powder
60 gm caster sugar
10 gm instant yeast
1 egg...grade A
120 ml water
40 gm butter
Combine ingredient (A) together in a mixer.
Give it a slight blend before adding in ingredient (B) and (C).
Beat combined ingredients to form a dough.
Add in (D),and beat until the dough has a smooth surface.
Check whether the dough is fully developed by stretching a small piece of dough with your fingers.If the dough can be stretched into a thin layer without tearing, it is ready.But, if it does not stretch well, beat the dough further till it passes the next stretch test.Be careful, not to over beat.
Remove dough and leave it in a floured big bowl,cover with cling film and let it prove for 30-40 minutes till double it size.See here for how I prove my dough.
50 gm icing sugar
200 gm cream cheese
Combine cream cheese with sugar.
100 gm butter
50 gm shortening
120 gm icing sugar
1/2 tsp vanilla essence
150 gm plain flour
Add in eggs and cream again.(its curdly at this point)
Add in flour and blend till mix well. Set aside
Once the dough ready,Scale the dough at 60 gm portion.
Shape into small balls,flatten and wrap up cream cheese filling.Seal and and form into smooth ball.
Leave it in a paper cup( but I didn't use paper cup, I use lined pan).Do the same with the remaining dough.
Rest them for 50 minutes,to rise a second time.
Fill piping bag with Mexican topping.
Pipe some mixture over the buns.
Bake in pre-heated oven at 180 for 10-15 minutes.
Cool on wire rack.
*I get 10 buns from this dough.And it's a big buns,you can reduce it to a smaller buns.For Mexico Topping, you need half of the recipe to make this portion of buns.Means, I still have another half topping mixture in my fridge.
I'm submitting this post for Aspiring Bakers #8 - Bread Seduction.