Sakura Cream Bun April 1, 2021September 19, 2022 2 Comments Bun Ingredients Group ABread 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 100gFull cream milk 250g Mauri Non-Dairy Whip Topping 250g Sakura flavor 0.6gMauri Pink Colour 0.6g Group BWhite Chocolate 100g Full Cream Milk 50g Bun Baking Step: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 dissolveCombine 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. Download Recipe
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