Strawberry Buko Bun


Strawberry Bun Topping Dough

  • 200g Bread Flour
  • 25g Yeast
  • 200ml Water
  • 600g Bread Flour
  • 120g Butter
  • 4 pcs Whole Egg
  • 100g White sugar
  • 12g Salt
  • 60g Milk Powder
  • 100g Fresco Strawberry Syrup


In a mixing bowl, combine AFCMI Pancake Mix, all-purpose flour, white sugar, and firm butter.
Add the Fresco Caramel Fudge, egg yolk and caramel chips. Do not overmix.
Shape into a ball, wrap in clingfilm and refrigerate 1 hour before use.

Spread Fresco Caramel Fudge on a silpad or baking paper and dry in oven on low heat (120-140°C}.

Egg wash before baking.

Bake in 170°C for 18-20 mins. It will make up to 25 pieces of 2” diameter shortbread.