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Ingredients A : (Water Roux Paste)
- 25 g High-Protein Flour
- 125 g Water
Ingredients B : (Bun Dough)
- 375 g High-Protein Flour
- 100 g Medium-Protein Flour
- 35 g Milk Powder
- 75 g Granulated Sugar
- 8 g Instant Yeast
- 3 g Bread Improver
- 8 g Salt
- 50 g Whole Egg
- 100 g Ice Water
Ingredients C :
- 50 g PALMVITA® Margarine
- 25 g PALMVITA® BOS (Butter Oil Substitute)
Ingredients D : (Cocktail Bun Filling)
- 50 g PALMVITA® Margarine
- 50 g PALMVITA® BOS (Butter Oil Substitute)
- 45 g Medium-Protein Flour
- 50 g Milk Powder
- 45 g Granulated Sugar
- 30 g Desiccated Coconut
Ingredients E : (Mexico Topping)
- 40 g PALMVITA® Margarine
- 35 g Powdered Sugar
- 50 g Whole Egg
- 60 g Medium-Protein Flour
- 10 g Milk Powder
- 1 tsp Condensed Milk Paste
Instructions :
(Water Roux/Ingredients A) :
Mix the flour and water, cook over low heat while stirring constantly until it reaches 65°C or thickens. Cool and refrigerate for 2 hours before use (can be prepared and stored in the fridge the day before).
(Dough Bun/Ingredients B) :
Combine all dry ingredients, then add the wet ingredients. Once mixed, add the water roux and Ingredients C. Mix until the dough becomes smooth and elastic.
(Cocktail Bun Filling/Ingredients C) :
Mix all ingredients until well combined. Shape into 12–15 g balls for the filling. Variations can include red bean or mung bean paste
(Mexico Topping/Ingredients D) :
Mix PALMVITA® Margarine and powdered sugar until fluffy, then add the egg, flour, milk powder, and condensed milk paste. Mix well. Transfer to a piping bag to pipe on top of the buns before baking.
Finishing :
Weigh the dough at 30 g per portion, flatten it, and fill with the cocktail bun filling. Shape into ovals. Proof the filled buns for 60–90 minutes until they expand to 2.5 times their original size. Brush the tops with egg wash and sprinkle sesame seeds in the center. Pipe Mexico topping on the left and right sides. Bake in a preheated oven at 200°C for 10 – 12 minutes.
