Sweet Milk or Mexican Buns

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15-20 m @ 375, Prep time: 3-4 hours.

24

plain buns 39g each

{1040 g} 16

filled buns 58g each

Sweet Milk Buns Cannot be doubled without tripping thermal overload on mixer, (will have to mix by hand).

Mix in two batches.

Makes great slider rolls for pulled pork.

Place in a small non stick pan and cook until thickened and roux like (150F/65C).

25 g

flour(!5.0% !)

125 ml {125 g}

water(!25.0% !)

Add butter to pan, mix and let rest until melted.

40 g

butter(!8.0% !)

Meanwhile, in 500ml measuring cup, warm milk then add yeast, mix until dissolved.

150 ml {155 g}

Milk ( 30s microwave)(!31.0% !)

2 1/2 tsp {10 g}

yeast(!2.0% !)

Add following ingredients to a mixing bowl, plus roux and milk/yeast mixture. Mix 10-15m until dough pulls cleanly from the sides.

475 g

flour(!95.0% !)

75 g

sugar (25g for "savory bread"(!15.0% !)

3/4 tsp {4.5 g}

salt (increase to 1t for "savory bread"(!0.9% !)

50 g ( 1 )

egg(!10.0% !)

960 g 2600 Calories

Total(!271 Calories/100g !)(!192%!)

Let rise,covered, for 1 - 1 1/2 hours.

Punch down, and form into 16 x 58g balls for filled buns.

Standalone dinner/slider rolls (24x 39g).

Flatten, fill with one disher scoop of taro paste., Seal, and place on parchment to rise for 1 - 1 1/2 hours.

Apply topping to top of buns (spiral). Bake 15-20 minutes @ 375F/190C.

Taro Paste

400 g

steamed taro.

90 g

sugar

60 g

butter

Steam cubed taro until very soft ~ 20 m.

Mix sugar, butter and taro cubes until well mixed using paddle.

Chill slightly to stiffen.

Topping

100 g

sugar

125 g

flour

100 g

butter

{50 g} 1

egg

1/4 tsp {1.1 g}

vanilla
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