Mexican Buns Recipe

Looking for an easy Mexican Buns recipe? Learn how to make Mexican Buns using healthy ingredients.


Submitted by curvaceouskiller

Makes 9 servings



A tranditional bread from Hong Kong, which is not related to Mexican actually.

Recipe Ingredients for Mexican Buns

15 g Bread flour (for "water roux starter")
75 ml water (for "water roux starter")
285 g Bread flour (for dough)
9 g Fresh yeast (for dough)
43 g Sugar (for dough)
3 g Salt (for dough)
42 g Egg (for dough)
20 g milk, warmed (for dough)
50 g Heavy cream (for dough)
22 g Butter (for dough)
60 g Shortening (for Mexican cream)
40 g Butter (for Mexican cream)
80 g Icing sugar (for Mexican cream)
1/4 tsp Salt (for Mexican cream)
100 g Cake flour (for Mexican cream)
1 egg (for Mexican cream)

Recipe Directions for Mexican Buns

  1. To make the "water roux starter", mix the water and the flour until well blended and lump free in a bowl. Place it on the gas stove and warm it up over the medium heat to reach 65C/150F for 2-3 minutes. Cover loosely with plastic wrap and store in the refrigerator. Let it stand at room temperature before using it.

  2. To make dough, add dough ingredients and the "water roux starter" in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix until a dough is formed.

  3. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.

  4. Cover the dough in a lightly greased bowl and let rise until double in size, about 50 minutes.

  5. Punch the dough down to release gases and divide into 9 even portions. Roll each into a ball and place them on a baking tray lined with baking paper. Cover the buns and let them proof for 45 minutes.

  6. To make the Mexican cream, beat shortening and butter together in a mixing bowl. Add in sifted icing sugar and mix well. Add in egg and salt. Blend well.

  7. After the buns have doubled in size, fill a pastry bag with the Mexican cream and squeeze cream onto the surface in spiral pattern. Bake at 175C/350F for 15 minutes.

Categories

Eggs, Breads, Breakfast, Brunch, Chinese, Bake

Nutrition Facts
Serving Size 98.8g
Amount Per Serving
Calories
360
Calories from Fat
141
% Daily Value*
Total Fat
15.7g
24%
Saturated Fat
6.5g
33%
Trans Fat
0.0g
Cholesterol
63mg
21%
Sodium
252mg
10%
Potassium
90mg
3%
Total Carbohydrates
48.2g
16%
Dietary Fiber
1.4g
6%
Sugars
13.7g
Protein
6.4g
Vitamin A 6% Vitamin C 0%
Calcium 2% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
   
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