Skip to main content

Teatime 5 ~ Mexico Cuppies

Like always we have tea in the afternoon around 3.00-4.30pm. Today we are having Raisin Mexico Cuppies. They look cute, special and ......yum. Don't belive
then you must try it... ^^



I have tried a few recipes and I found this is easier and is very tasty. The bun texture is soft, chewy and the raisin give it a natural sweetness, you can chew a bit of the raisin too and... and the mexico crust (topping) give it a crispy chewy feeling.


Shawn loves the crust very much. I make the crust (topping) with a mocha paste, those who loves coffee you will loves these.


Basic dough for the buns:

300ml water
40g castor sugar
1/2tsp salt
500g bread flour
2 tbsp milk powder
40g butter
45g raisin
2 tsp instant yeast

Ingredients for mexico topping:

100g butter
100g castor sugar
1 'A' egg
100g plain flour
11/2 tsp mocha paste

or

you can use my own mix and match mocha paste, try it.
3 tbsps cocoa powder
2 tbps warm water
2 tbsps coffee essence
1 tbsp coffee granules
(after mixing, only use 1 tbsp of the mocha paste and keep the rest in fridge for later use)

Method for the topping:

1) Beat butter and sugar with a mixer until well blend. Add in egg mix well, add in flour and blend to combine. Lastly add in the mocha paste and mix well in a paste.

2) Fill this paste in a piping bag and set aside for later use.

Method for the basic dough:

1) Again I am using my Noxxa Breadmaker machine. I put all the above ingredients into my bread pan and use Mode 11.

2) After that I take out the dough and divide 50g eaches for every small buns.
Just roll every buns into a round ball. Put them into a paper cup (like the one you see in my pictures).

3) Cover them with a piece of cloth and let it sit to rise for 30-40 minutes or double its size.

4) Pipe the mexico topping on top of the buns. Doing circle motion by starting from the middle of the bun, slowly going outwards. Do not pipe to much, just a thin layer will be just nice.

5) Preheated oven at 195℃ bake the buns for 22-25 minutes.

*********

Comments

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil