Thursday, June 16, 2011

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:


Now, after this bake, I'm totally convinced! These bread are extremely delicious!

For the event, aspiring bakers #8, Bread Seduction organized by Jasmine from The Sweetylicious, 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

17 comments:

  1. Your bread looks so soft and moist! Yes, many Asian bloggers have tried Alex Goh's sweet bun dough, and it has been proven many times that it is delicious. It stays soft on the next day too! I love his recipes! I have seven of this books!
    Has your "books" arrived yet? :)

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  2. Zoey, the bread looks delish! Love the addition of vanilla beans. Bookmarked! Thanks for sharing.

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  3. What a soft n fluffy bread you have. Your Mexico topping was evenly coated! Nice!

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  4. i like Alex God bread recipe too, this look so soft and good.

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  5. YAY! homemade goodness! VANILLA SEEDS! i can imagine the fragrance! and the bread look sooo SOFT and FLUFFY! (:

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  6. What a tempting bread! I love the topping so much and it looks relaly fluffy as well. Hope you're having a great day.
    Kristy

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  7. Prefectly baked cream buns, super delicious!

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  8. i'm sure you didnt regret getting the book!

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  9. I've also used this method of making bread and it did produce satisfying results. Bet your buns will be so aromatic with the addition of vanilla seeds.

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  10. Zoe, what lovely and amazing creams buns are perfect!!! gloria

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  11. incredibly soft! the additional of vanilla beans make the buns even more fragrant.

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  12. love bread are delicious and yours looks amazing,so prosessionally made.hugs,hugs.

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  13. wow the bread looks really angelic in the middle! hahah so soft and fluffy!

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  14. This looks delicious and not too difficult (hopefully!). Fish floss from earlier in the week looks yummy, too!

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  15. The bread looks so soft and nicely golden brown :)I like Alex Goh's recipe, very simple and easy.

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  16. That bread looks so heavenly. Fantastic job.

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