Black Tea Mexican Buns / 汤种红茶墨西哥包

Recipe Category:

Ingredients / 材料:

Dough:

Mexican Cream:

60 g Shortening, 40 g Butter, 80 g Icing sugar, 1 pc Egg, ¼ tsp Salt, 100 g Cake flour

面团：

墨西哥糊：

Method / 做法:

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.
Cover the dough in a lightly greased bowl and let rise until double in size, about 50 minutes.
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.
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.

把材料中的（a）和（b）混合在搅拌盆中，低速搅拌1分钟左右。调到中档，继续搅拌直到面团形成。然后慢慢加入植物牛油，继续搅拌大约5分钟，直到搅拌盆周圈完全干净。面团呈现可拉开的薄膜状，破洞边缘有锯齿状。将茶包剪开后倒入，慢速搅拌均匀。
放到一个抹油的盆中，盖上湿布进行发酵约50分钟直到面团膨胀为双倍大。
取出面团，排挤出气体，然后分割成9份小面团，滚圆后放到铺了烤纸的烤盘上进行45分钟的最后发酵。
将墨西哥糊中的2种油脂搅拌均匀，筛入糖粉拌匀。加入鸡蛋和盐打匀。低筋粉过筛后加入搅拌均匀后装入挤袋内。在发酵完成后的面团挤上适量墨西哥糊。入预热175C/350F的烤箱烘焙15分钟左右。

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