Black Tea Mexican Buns

Ingredients

Dough:
a: 285 g Bread flour, 9 g Fresh yeast, 3 g Salt, 43 g Sugar
b: 42 g Egg, 20 g Warm milk, 50 g Heavy cream, 90 g Water Roux Starter
c: 22 g Butter
d: 1-2 Earl Grey teabags (each 2 grams)
Mexican Cream:
60 g Shortening, 40 g Butter, 80 g Icing sugar, 1 pc Egg, ¼ tsp Salt, 100 g Cake flour

Method


1.Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix until a dough is formed. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Cut open tea bags and stir into the dough until well-combined.
2.Cover the dough in a lightly greased bowl and let rise until double in size, about 50 minutes.
3.Punch the dough down to release gases and divide into 9 even portions. Roll each into a ball and place them on a baking tray lined with baking paper. Cover the buns and let them proof for 45 minutes.
4.Beat shortening and butter together in a mixing bowl. Add in sifted icing sugar and mix well. Add in egg and salt. Blend well. After the buns have doubled in size, fill a pastry bag with the Mexican cream and squeeze cream onto the surface in spiral pattern. Bake at 175C/350F for 15 minutes.