These are bloggers who have used this recipe to make their super-yummy breads:
Now, after this bake, I'm totally convinced! These bread are extremely delicious!
I've spice-up these breads by adding vanilla seeds into the Mexico toppings. Being the second most expensive spice after saffron, the vanilla seeds has indeed spiced-up the breads into an exquisite creation and I'm proud to say that these breads are only available if they are home-baked. LOL.
Here's the recipe from the book, Magic Bread by Alex Goh
Make 12 buns
120g bread flour
85g boiling water
380g bread flour
8g instant yeast
120g cold milk
100g whipping cream
1 vanilla pod (my "special" addition using the seeds that scraped from the pod)
1/4 tsp baking powder
For Mexico topping:
Cream Butter and sugar until well-blended. While creaming, add in egg and vanilla seeds, and cream until smooth. Add the flour and baking powder and mix until well-combined.
Add boiling water from A into flour, mix until well-blended to form a dough. Cover and set aside to cool. Keep into refrigerator for at least 12 hours.
Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead mix.
Add in D and knead to form an elastic dough.
Let proof for 40 min (I did mine for 1 hour), divide the dough into 12 portions. (about 80g each) and mould it round. Let it rest for another 10 min.
Flatten it and roll it into a oblong shape. Place the bread dough into loaf tin and let it proof for 50 min. Pipe Mexico topping on top. Bake at 180°C for 20-25 minutes. (I bake mine at 180°C fan forced for 15 min)
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