creme de coffee bun

during my recent trip in fukuoka, we ordered イカ (ika i.e. squid) sashimi during all our dinners… they were really fresh.. except that… they are so fresh that everytime they are served, the squid will still be moving… (◎_◎;)

Ingredients

Dough
140g bread flour
40g cake flour
55g water roux*
15g skim milk powder
30g brown sugar
1/4 tsp salt
1 tsp rum
1 full tsp instant yeast
25g lightly beaten egg
50ml milk
10-12g instant coffee granules
20g butter

Coffee cream filling
55-60g sugar
20g skim milk powder
15g corn starch
1 egg
1 tsp rum
1/4 tsp vanilla essence
150ml milk
10g butter
8-10g instant coffee granules

* Water Roux
Bread flour           25g
Water                    125g

ika creme de coffee bun食材

面团
面包粉 140克
蛋糕粉 40克
汤种*55克
脱脂奶粉 15克
黄糖 30克
盐 1/4小匙
朗姆酒 1小匙
即溶干酵母 1小匙
蛋液 25克
即溶咖啡粉 10-12克
黄油 20克

咖啡内陷
糖 55-60克
脱脂奶粉 20克
粟粉 15克
鸡蛋 1颗
朗姆酒 1小匙
香草精 1/4小匙
牛奶 150毫升
黄油 10克
即溶咖啡粉 8-10克

*汤种
面包粉 25克
水 125克

Directions/做法

ika shape creme de coffee bun – prepare water roux by mixing flour and water in a saucepan and stir well with a whisk. Heat up the mixture in the saucepan gradually until temperature reaches 65 C , stirring all the time. remove from heat and allow to cool
将所有汤种食材加入奶锅,搅拌均匀。加热至65摄氏度,中间不停搅拌。熄火,待凉备用

– prepare main dough ~ mix all dough ingredients (including water roux) except butter until a ball is formed
准备主面团:所有食材和汤种(除黄油)混和成团

– add butter and knead till dough is smooth and shiny. proof dough for 60mins
加入黄油,搓揉至拓展状态。发酵 60分钟

– gently punch dough down and divide in 6 portions of 49g dough (for body) and 12 portions of 8g dough (for tentacles)
面团排气,分割成 6份 49克面团(身体)及 12份 8克面团(乌贼须)

– rest dough for 10 mins
休面 10分钟

– roll body dough into a 50cm rope and swirl around cream horn mould. shape tentacles dough into a tear-drop shape (about 7cm long) and attach 2 pieces of tentacles dough together at the sharp end. use a scissors to cut the tentacles
将身体面团搓成 50厘米长条形并卷到牛角螺旋模具上。乌贼须用手掌搓揉成泪珠形(约7厘米)。然后将两个乌贼须面团由细处合并并捏在一块儿。利用剪子在面团宽处分割,剪出乌贼须

– proof body and tentacles dough (separately) for 45-60 mins
身体和乌贼须面团分别发酵约 45-60分钟

– meantime prepare filling by whisking all ingredients (except milk, butter and coffee granules) until you get a homogeneous egg mixture
发酵当儿准备内陷。所有食材(除牛奶、黄油和咖啡粉)搅拌均匀

– boil milk, butter and coffee granules together till butter and coffee granules are dissolved. pour half of the milk into the egg mixture stirring constantly
牛奶、黄油和咖啡粉加热至沸腾而咖啡粉也溶解。将一半牛奶液倒入鸡蛋糊,不停搅拌

– pour egg mixture back into the rest of the hot milk and cook till a thick paste is formed
将鸡蛋糊倒入剩余的热奶。让其煮至浓稠

– put coffee cream into a clean bowl and cover with cling wrap till it has cooled down
准备好的咖啡内陷放入干净的容器中,加盖保鲜膜,冷却

ika creme de coffee bun– bake in preheated oven of 180 degrees C for 13 mins for body, and 10 mins for tentacles
送入预热至180摄氏度烤箱,身体烤 13分钟,乌贼须烤 10分钟

– after bread has cooled, pipe coffee cream into the buns and attach tentacles inside the body. pipe eyes using melted white and dark chocolate
代面包冷却后,将内陷裱如面包,并插入乌贼须。利用融化白/黑巧画上眼睛表情

ika creme de coffee bun

the coffee cream for the bun is extremely yummy… ♡o。.(✿ฺ。 ✿ฺ)

ika creme de coffee bunblur like *sotong* (#/。\#)

Pollution index: 95 (good)

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(10) Comments

  • 小雨伞 (October 7, 2013)

    好kawai勒!

  • Qi Qi in the house (October 7, 2013)

    很可爱涅!里头的馅料很“丰满”,哈哈….

  • 0620 (October 7, 2013)

    Can see a lot of good stuffs here ^^

  • May Law (October 7, 2013)

    你家真的是出产各式各样的产品哦!

  • eileen (October 7, 2013)

    你这双巧手真的是天下无敌,佩服佩服!

  • Ann Low (October 7, 2013)

    This ika bun looks so cute! Must be very yummy!

  • Doreen (October 7, 2013)

    Hi Vic,
    I smile ear to eat when I saw you ika buns. They are so cute!
    Can send 1 to me? … LoL
    mui

  • Rumbling Tummy (October 7, 2013)

    All your bakes are so cute and really good for 小朋友.

  • Nasi Lemak Lover (October 8, 2013)

    so kawaii !!

  • Esther Lau aka Copycake Kitchen (October 8, 2013)

    Wow! this is so adorable!!!!

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