Sakura Cream Bun

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

Bun Baking Step:

  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.