Ingredients
Group A
Bread Flour – 800g
Mauri Hokkaido Bread Concentrate – 200g
Sugar – 140g
Salt – 16g
Mauripan IDY – 15g
Group B
Eggs – 50g
Milk – 310g
Water – 300g
Group C
Butter – 100g
Sakura Cream Filling Ingredients
Group A
Pinnacle Instant Custard Mix – 100g
Full cream milk – 250g
Mauri Non-Dairy Whip Topping – 250g
Sakura flavor – 0.6g
Mauri Pink Colour – 0.6g
Group B
White Chocolate 100g Full Cream Milk – 50g
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Baking Steps:
- Transfer Ingredients A into the mixing bowl.
- Mix ingredients A with mixer at low speed for about 1 min.
- Add in Ingredients B into the mixing bowl.
- Mix for about 7 minutes (or until the “clean bowl” is observed).
- Add in the butter.
- Mix until the dough is well-developed (about 8 minutes).
- Rest the dough for 10 minutes.
- Divide the dough into 50 g dough.
- Round and rest the dough for 5 minutes.
- Mould the dough into oval shape and place it onto a baking tray.
- Proof the dough at 38°C, 85% RH for about 90min or until double its original size.
- Bake at 195°C (top) and 185°C (bottom) for 10 – 12 minutes.
- Cool the breads at the cooling rack.
Sakura Cream Filling Production Method:
- Using double boil, melt Group B until dissolve
- Combine Group A and Group B ingredients into the mixing bowl and whisk at high speed until firm peak. Keep in chiller prior piping into buns.
