Japanese Cream Buns with Mexico topping

In my pursuit of baking soft and fluffy breads, I've came across a lot of Asian food bloggers that mentioned this recipe from the book, Magic bread by Alex Goh is simply wonderful.

These are bloggers who have used this recipe to make their super-yummy breads:

Lena from Frozen Wings
Reese Kitchen
Sotong Cooks
Vivian Pang Kitchen

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

Ingredients:

Make 12 buns

A
120g bread flour
85g boiling water

B
380g bread flour
70g sugar
1/4tsp salt
8g instant yeast

C
120g cold milk
100g whipping cream
1 egg

D
40g butter

Mexico topping:

60g butter
50g sugar
1 egg 
1 vanilla pod (my "special" addition using the seeds that scraped from the pod)
65g flour
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.

For Bread:

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)

Happy Baking
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