Monday, 24 August 2015

Mexican Cemita Buns

 Mexican Cemita Buns were made for are We Knead To Bake #30. Thanks to Aparna for introducing new sandwich buns. As name suggest, it’s quite popular in Puebla, Mexico. 

Though it’s slightly sweet Crackly thin crust with sesame seeds toppings, still perfect for sandwich. This is sort of a cross between challah and brioch.

Original recipe is adopted from here. As usual, I go with all purpose flour & whole meal flour combination with just three servings, instead of six.  I kept my figure crossed because, wanted the bun should rise like a ball and sponge. Usually the all purpose flour & whole meal flour, may not give a good rise and airy / sponginess, like the original. but, Cemita Buns turns out the way I wanted, I am glad.

Ingredients:     1 cup of all purpose flour    ;  ¾   cup of whole meal flour      ;     ¼  cup of warm milk      ;     ¼  cup of cream     ;       1 egg       ;      ½ tsp of instant yeast      ;        1/2 tsp salt        ;        ¾ tbsp. of sugar       ;      milk for brushing     ;  sesame seeds to sprinkle on top.

Combine (both) all the flour, the cream, milk, egg, yeast, salt, and sugar with the  food processor, until a ball of homogenous dough that rides around the blade is formed. Make sure the dough should be in a very sticky consistency. 

Transfer dough to a greased bowl and cover it with damp cloth and leave it at room temperature for about 2 hours until it is about 1 1/2 times its original size.

Dust the working surface and lightly flour the dough. Gently  press down the dough and shape it into a thick “rope” like shape. Cut this into 3 equal portions with a scraper.

Shape the balls into smooth rounds by stretching the tops to form a smooth “skin”. Place them on a parchment lined baking tray, leaving a little space between them for expanding as they proof. Cover again and set aside at room temperature for 45 - 60 minutes or until they have risen a bit.

Brush the buns with milk and sprinkle the tops with sesame seeds. Gently press them down into the dough. Bake at 230°C  for about 15 minutes until they’re done and the tops are a deep golden brown.

Cool them completely on a wire rack.  Prepare your sandwich of your choice, I am sure you will enjoy.