INGREDIENTS :
INGREDIENTS FOR SPONGE DOUGH:
560 grams high protein flour
7 grams instant yeast
335 grams cold water
INGREDIENTS FOR DOUGH :
240 grams high protein flour
16 grams instant yeast
12 grams salt
160 grams fine granulated sugar
12 grams soft pro ( bread improver )
30 grams milk powder
55 grams cold water
80 grams butter
40 grams shorterning
MEXICAN BUN TOPPING:
70 grams icing sugar
120 grams margarine
130 grams plain flour
130 grams egg ( 2 grade B eggs)
1 tea spoon instant coffee
1/2 hot water
1/4 coffee flavour
* Mix well all the ingredient in the mixer.
METHOD: Kat Sini
