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Sakura Cream Bun

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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Semla swedish cream bun on light blue background
Baking Steps:
  1. Transfer Ingredients A into the mixing bowl.
  2. Mix ingredients A with mixer at low speed for about 1 min.
  3. Add in Ingredients B into the mixing bowl.
  4. Mix for about 7 minutes (or until the “clean bowl” is observed).
  5. Add in the butter.
  6. Mix until the dough is well-developed (about 8 minutes).
  7. Rest the dough for 10 minutes.
  8. Divide the dough into 50 g dough.
  9. Round and rest the dough for 5 minutes.
  10. Mould the dough into oval shape and place it onto a baking tray.
  11. Proof the dough at 38°C, 85% RH for about 90min or until double its original size.
  12. Bake at 195°C (top) and 185°C (bottom) for 10 – 12 minutes.
  13. Cool the breads at the cooling rack.

Sakura Cream Filling Production Method:
  1. Using double boil, melt Group B until dissolve
  2. 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.