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… (◎_◎;)


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

面包粉 140克
蛋糕粉 40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

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

面包粉 25克
水 125克


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

  • prepare main dough ~ mix all dough ingredients (including water roux) except butter until a ball is formed

  • 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

  • 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

  • pour egg mixture back into the rest of the hot milk and cook till a thick paste is formed

  • put coffee cream into a clean bowl and cover with cling wrap till it has cooled down

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

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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