Rotiboy style
Coffee topping on ready-made bun (makes 6): yoon noong: uses ready made bread and pipe on. Stuff butter in bread.
Coffee topping on normal white bread slices: Lenardy: 60g butter, 50g icing sugar, 1 egg, 2 tsp instant coffee powder mixed with ½ tsbp hot water and dissolved; 70g flour => pipe over 4 slices of bread
Mexican coffee Brioche bun in KA (makes 6): xiaochuniang. Bread flour brioche. Uses coffee and cocoa with cake flour. Pipe on the topping. Note smooth and rough sides, roll ⅓ dough into a ball then wrap ⅔ dough over the ball. This keeps the ball tall rather than flattening out when proofing.
Coffee bun by hand (makes 6): Delicious day Bread flour brioche. Uses coffee and bread flour. Pipe on.
HK style
HK style by hand: Ali's kitchen Brioche Bread flour. Milk powder with plain flour to make cookie
HK polo bao in mixer (in cantonese) with butter inside: Anchor Sarah reel Brioche Bread flour. Need to keep the bun dough cold (below 28 deg C). Change from dough hook to scraper beater (because bowl is cold). Cookie dough topping has to be rolled out and pasted on top.
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