Japanese Cream Bread

INGREDIENTS

A.
120g bread flour
85g   boiling water

B.
380g bread flour
75g   sugar
6g     salt
8g     instant yeast

C.
120g cold milk
100g whipping cream
1 nos cold egg

D.
40g  butter

METHOD

1. Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3.Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes. Divide the dough into 15 pieces, 64g each and mould it round. Let it rest for 10 minutes.
5. Place 5 pieces of dough onto a greased 20cm tube cake mould, let it proof for 50 minutes. Pipe some Mexico topping on top. Bake at 180C for 20-25 minutes.

MEXICO TOPPING
A. 60g butter
     50g sugar

B. 1 nos egg

C. 65g flour
     1/4 tsp baking powder

METHOD
Cream A until well-blended. Add in B and cream until smooth. Lastly ass in C, mix until well-blended.