Japanese Cream Bun(with mexico topping)

Been making this delicious bun for many times, I'm using the same recipe to make curry bun and BBQ pork bun as well (without mexico topping). So pleased with the results. 

Adapted from : Frozen Wings

(makes 16  with 60 gm per bun)

Ingredients A

120 gm bread flour
85 gm boiling water

Ingredients B

380 gm bread flour
75 gm sugar
6 gm salt(I'm used 3 gm only)
8 gm instant yeast

Ingredients C

120 gm cold milk
100 gm whipping cream
1 cold egg

Ingredients D

40 gm butter

Mexico topping

A  60 gm butter
     50 gm sugar
B  1 egg
C  65 gm flour
     1/4 tsp baking powder

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 refrigerated for at least 12 hours.
2. The next day, 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.(I'm used bread maker for all the kneading)
4. Let it proof for 40 minutes or until double the size. Divide dough into 60 gm each ,  mould it round and let rest for 10 minutes.
5. Place onto greased pan ( I'm used two rectangle pan- 8 buns per pan) and let proof for another 50 minutes or until double size.  Bake at 190 C for 15 minutes.(I'm bake at 170 C(fan) for 20 minutes)

Method for mexico topping:

1. Cream A until well blended.
2. Add in B and cream until smooth. 
3. Lastly, add in C and mix until well blended.
4. After the 2nd proof, pour in a pipping bag.
5. Pipe the topping onto the buns just before baking.

Notes:

If use this recipe to make another type of buns like curry buns without mexico topping, need to brush whisked egg on surface of buns before baking.