100g soya bean pulp or okra
30g raw sugar
Heat all the ingredients in a non-stick pot till it forms a soft dry paste.
|Stir and heat till the paste is dry|
|The soya bean paste|
Divide the bean paste into 8 portions and shape into balls. Set aside.
250g bread flour
35g raw sugar
1 tsp dry yeast
135g low fat milk, warm
30g butter, softened
1. Place bread flour in a clean mixing bowl. Dig a well in the middle of the flour, pour in sugar and yeast. Add a few teaspoons of warm milk to the yeast to activate it. Let it stand for about 2 minutes.
|Pour the yeast and some sugar|
into the well.
|Adding warm milk to the yeast and |
sugar to activate the yeast.
2. Pour in the remaining warm milk and beaten egg, mix well. Start kneading the dough by using an electric hand mixer fits with dough hooks till smooth. This takes about 5 minutes.
|Pour in the remaining milk and|
|Mix all the ingredients together|
into a lump
3. Add in the softened butter, continue to knead till the dough become smooth and elastic. This may take about 5 to 10 minutes.
|Kneading completes when the dough|
is elastic and smooth.
4. Shape the dough into a ball and place in a container with a cover. Let it proofs in warm temperature for about 1 hour.
|Cover the dough and let it|
proof for 1 hour
5 To test whether the proofing is done, coat your index finger with flour and insert into the middle of the dough. If the hole does not close up, then the proofing is done. Otherwise, continue to proof for another 10 minutes and test again.
|At the end of proofing, test with |
your finger by poking a hole
6. Punch down the dough to release the air. Fold in the sides and roll it up into a ball. Divide the dough into 8 portions by using a dough cutter. Roll them into balls and rest for 10 minutes.
|Divide the dough into 8 portions|
|Shape the cut doughs into balls.|
7. Use your palm to flatten a dough ball, flip it over and place a salted soy bean paste in it. Wrap the dough up and pinch the opening to seal tightly. Place the dough with the sealed end down on a tray. Leaving about 5 cm gap in between doughs. Place the tray in the oven set at 35 degree Celsius to proof for about 40 minutes.
|Flatten the dough|
|Place a soya bean paste onto|
the middle of the flatten dough
|Pinched the opening to seal|
Meanwhile, prepare the coffee icing cream:
Coffee crust ingredients:
100g butter, softened
80g icing sugar
1 1/2 eggs, lightly beaten
1 tbsp instant coffee powder
1 tbsp hot water, to mix with coffee powder
100g self-raising flour
1. Place softened butter in a mixing bowl. Whip the butter by using an electric hand mixer for about 2 minutes. Add in the icing sugar and continue to whip till well mix.
|Mixing icing sugar to the butter|
2. Pour in the beaten egg and continue to whip.
|Adding beaten egg to the butter|
3. When the egg is well incorporated with the butter, pour in the coffee paste (premix the coffee powder with water). Mix well.
|Dissolve the instant coffee|
powder in hot water
|Adding coffee paste to the |
|Whip the coffee cream by|
using a single whisk of the
4. Finally, add in the flour in a few batches. Mix well.
|Mixing the flour to the coffee|
cream in batches.
|Stop whipping when sharp peaks|
|The coffee cream after finish|
5. When done, scoop the coffee icing cream into a pipping bag fix with 5mm nozzle.
|Scoop the coffee cream ino a pipping|
6. Keep the coffee icing cream in the fridge till ready to use.
|To prevent the cream from oozing|
out from the nozzle, clip a fastener
to the bag just before the nozzle
Icing & baking
1.When the dough proofing is done, take them out of the oven. Pipe coffee icing cream to cover the top of the bread dough.
|Align the finished bread doughs|
at least 5 cm apart.
2. Bake the bread in a preheated oven for about 15 to 20 minutes at 200 degree Celsius.
|Almost finish baking.|
Cool the bun before serving :)