Coffee Bun (Mexico Bun/Rotiboy/Paparoti) 咖啡面包
Finally, I successfully make this famous coffee bun! I learn this online and tried couple of time, the topping are the most difficult part to make, is either too hard or bitter or cannot fully covered. After improved the recipe, finally i get the right portion to make the beautiful and crunchy topping. Remember, while making the topping, ensure it fully recover the bun to make a very smooth and beautiful topping! Let's try my improved recipe and good luck on trying!
人人都喜爱的咖啡面包来了，上网学做了几次，做出来的面皮不是太硬，就是太苦，有些面皮融化不能均匀，有些太融化，要把面皮做的滑滑，包满满的真不容易，几经改良和练习后，终于做成了！在这里分享失败了几次后，改良出来的配方。想要滑滑的表面，记得挤面糊的时候，要挤得密密麻麻的，别留缝隙，烤出来的面皮才会均匀哦！
Doug 面团
Fresh Milk 鲜奶 170g
High Protein Flour 高筋面粉 250g
Butter 奶油 25g
Sugar 糖 25g
Salt 盐 2.5g (~1/2 tsp)
Instant Yeast 即溶酵母 2.5g (~1 tsp)
Filling 馅料
Butter 奶油 40g (8x5g)
Topping 面皮
Butter 奶油 50g
Sugar 糖 50g
Egg 鸡蛋 45g
Instant Coffee 即溶咖啡 1/2 tbsp
Hot Water 热水 1/2 tbsp
All Purpose Flour 普通面粉 60g
Bake at 170°C for 15-18 minutes
摄氏170 烘烤 15-18 分钟
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