Thursday 15 November 2012

Mexican coffee buns with soya filling


Soya filling
100g soya bean pulp or okra
10g butter
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.

Dough ingredients:

250g bread flour
35g raw sugar
3g fine salt
1 tsp dry yeast
135g low fat milk, warm
30g butter, softened
1/2 egg


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
beaten egg

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.

Press down the dough to release
the trapped air
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
butter cream

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 :)


  1. hi...
    just to clarify... no salt needed for the dough?
    if I would like to replace the soya bean pulp with salted butter... how much salted butter filling needed for this recipe?
    & on a side note... can the yeast measuring tube be used to measure salt?

  2. hi...
    just to clarify... no salt is needed for this dough recipe?
    & if i would like to replace the soya bean pulp with salted butter filling, how many grams required for each bun?
    & on a side note... can i use the yeast measuring tube to measure salt?
    thank you.

    1. Hi Jasmine, oh, so sorry I’ve omitted the salt in the recipe. I’ve added the salt to the recipe. You can replace the soya pulp filling by salted butter. I think a piece of salted butter of about 3 to 5 g should be sufficient.
      I’m not sure whether you can use the yeast measuring tube to measure salt :)


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