Thursday, June 30, 2011

Cream Cheese Buns

 I seldom make bread.Whenever I want to eat bread ,I'll just buy it from bakeries.And, since I still have cream cheese in my fridge, so,I gave it a shot to this cream cheese buns.Voila......this buns was so soft,the filling works wonderful with the buns and topping.So yummyyyyyy..........and at the moment the first thing in my mind was, I must share this immediately with friends, that's ,you, all up there.I get this recipe from Alan Ooi.....Bread Magic.....and it's really a wonderful magic...hehehe.

 Here's the recipe:
(A)
330 gm high protein flour
1/2 tsp salt
 11/2 tbsp milk powder
 60 gm caster sugar
 10 gm instant yeast
 (B)
1 egg...grade A

(C)
120 ml water

(D)
40 gm butter

Method:
Combine ingredient (A) together in a mixer.
Give it a slight blend before adding in ingredient (B) and (C).
Beat combined ingredients to form a dough.
Add in (D),and beat until the dough has a smooth surface.
Check whether the dough is fully developed by stretching a small piece of dough with your fingers.If the dough can be stretched into a thin layer without tearing, it is ready.But, if it does not stretch well, beat the dough further till it passes the next stretch test.Be careful, not to over beat.
Remove dough and leave it in a floured big bowl,cover with cling film and let it prove for 30-40 minutes till double it size.See here for how I prove my  dough.

Cheese filling: 
50 gm icing sugar
200 gm cream cheese

Method:
Combine cream cheese with sugar.

Mexican Topping:
(A)
100 gm butter
50 gm shortening
120 gm icing sugar
1/2 tsp vanilla essence

(B)
3 eggs......grade A
150 gm plain flour

Method:
Cream (A).
Add in eggs and cream again.(its curdly at this point)
Add in flour and blend till mix well. Set aside

Once the dough ready,Scale the dough at 60 gm portion.
Shape into small balls,flatten and wrap up cream cheese filling.Seal and and form into smooth ball.
Leave it in a paper cup( but I didn't use paper cup, I use lined pan).Do the same with the remaining dough.
Rest them for 50 minutes,to rise a second time.
Fill piping bag with Mexican topping.
Pipe some mixture over the buns.
Bake in pre-heated oven at 180 for 10-15 minutes.
Cool on wire rack.

*I get 10 buns from this dough.And it's a big buns,you can reduce it to a smaller buns.
For Mexico Topping, you need half of the recipe to make this portion of buns.Means, I still have another half topping mixture in my fridge.

I'm submitting this post for Aspiring Bakers #8 - Bread Seduction.

10 comments:

aipi said...

Wow, they look super spongy n fluffy ~ baked to perfection!
US Masala

Kelvin said...

Thanks for the recipe!

Btw, "Once the dough ready,Scale the dough at 60 gm portion.
Shape into samll balls"

that word should be small right?

Lindy said...

Looks really good!! :)

Aarthi said...

this looks yummy

yummylittlecooks said...

Kelvin,
psps...my mistake,it's small*..in a hurry to the gym...lol...btw , thanks for the visit..

j3ss kitch3n said...

the mexico topping is my all time fav! lovely buns!

Nava.K said...

I too seldom get into making bread but just like you, if the extra ingredients are there, why not.

Like this simple and elegant bun.

Pete said...

Cream cheese....nice with fluffy bread! extra yum!

Tina (PinayInTexas) said...

wow! Cream cheese filled buns! My daughters will love these!

Torviewtoronto said...

soft spongy buns looks wonderful