Guilt Free Mexican Buns, 墨西哥面包
For the dough :
220g Bakers flour, 50g plain flour, 25g caster sugar, pinch of salt, 5g dried yeast, 1 egg, 130g milk, 50g overnight sponge dough and 20g butter
For the topping :
30g butter, 30g icing sugar, 30g egg and 30g plain flour
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