Foodie

Friday, June 10, 2005

Cream Cheese Bun

This recipe was translated by Florence from Japanese. Thank you Florence. These buns remain soft overnight. I did replace clear maltose syrup with light corn syrup and i glazed the buns with egg wash.

Image hosted by Photobucket.com
Image hosted by Photobucket.com

Ingredients:
184g bread flour
46g cake flour
3g yeast
12g castor sugar
4g salt
23g clear maltose syrup
18g egg yolk
35g butter
138ml milk

Method:

1. Mix all ingredients to form an elastic dough and prove in a greased mixing bowl for 60 minutes.

2. Knead the dough to release the air in it and prove for 30 minutes.

3. Divide dough into 8 equal pieces of 50g each and one piece of 60g. Rest the dough for 15 minutes. The 60g dough piece is used to make the plait that encircle the cheese-pan.

4. Shape dough and wrap in the filling (refer http://www001.upp.so-net.ne.jp/e-pan/cheesecream/cheescream.htm for the shaping process). Dust top of bread with some bread flour. Prove for 45 minutes.

5. Bake at 210C for 10 minutes and then 190C till golden brown.



Cream Cheese Filling:

30g castor sugar
100g cream cheese
1 egg lightly beaten
18g cake flour
100ml warm milk
1 - 2 tsp lemon juice (adjust amount according to your preference)
10g butter

Method:

1. Cream cheese and sugar till a smooth paste is formed.

2. Add in lightly beaten egg 1/3 at a time and mix well before adding the next portion.

3. Stir in the sieved flour.

4. Add in the warm milk and mix well.

5. Microwave cheese mixture for 2 minutes on HIGH and stir it. After stirring it, send it back to the microwave for 2 minutes on HIGH again. Blend well till you get a smooth paste.

6. Stir in the lemon juice and butter. Send it to chill in the refrigerator and roll slightly harden cheese paste into 35g balls to be used as filling


Serves

13 comments:

Tieng said...

Hi Lily,

These buns look wonderful! I can't wait to try them out. :) May I ask what is the "e-pan net" you refer to in step 4 of the method process?

lilyng said...

tieng

i msut apologise for the late reply. i have edited my post and added the link for the shaping

snackee said...

Hi Aunty Lily [i highly respect you]

The bread was really nice but is there a way to make really soft sweet bread like the ones in the chinese bakery stores... my mum loves those but the ones i make are not so soft. PLEASE HELP

Anonymous said...

Hi Lily,
the stuff looks really nice and soft but how do u make really really soft bread like the ones from the chinese bakeries? PLEASE HELP, my mum loves these and i want tomake it for her.

lilyng said...

snackee

if your bread had risen enough, they should remain soft but like all bread it will turn stale. wet a paper kitchen towel and wrap bread with it. microwave for 10 - 15 seconds and the bread will be soft again

Chinese Bread psycopath said...

Hi im an asian bread fanatic, I can't go past that chinese bread store (BREAD TOP) a day without going in and buying bread even if im in a hurry, I luv baking and when I came across ur site, it caught my eye,and the reecipes worked out quite well even the kids were really hands on, what I really want to know is how do u make wonderful bread similar to that found in the chinese bakery stores, your recipe for this type of bread wasn't really what i liked
P.S Desperately want this recipe hope u can help me thks

Anonymous said...

the secret of the bread top bread is OIL. substitute the milk with oil ;the mixture is 30% oil.
this is why it's not popular with the health conscious because the fats in it will cause high cholesterol.
enjoyable nevertheless.

lilyng said...

anonymous

thanks for the secret.

soya bean or canola oil will be ok for cholesterol

WL said...

Hi,
i will love to try out this during the weekend but what is clear maltose syrup??can i replace with maple syrup??

lilyng said...

wl

maple syrup is ok so is honey or corn syrup

lilyng said...

Lily,

This is my first time baking bread, I have some stupid question that I hope you can help answer.

Can I put all the bread making ingredient in the breadmaker and let it form a dough for me? How long should I let the breadmaker do the job for me? I just recently bought a breadmaker.

After forming a dough, do I also rest the dough after dividing into 8? Where should I rest these 8 mini dough? On a tray? Or should I cover it with wet cloth?

Glazing the bun with egg wash meaning coat the bun with egg white before baking the bun in the oven?

For the cream chesse filling, do I beat the cream cheese and sugar till smooth?

Thanks.

noeline

yes, you could use the breadmachine to knead and proof your dough. choose the dough function and it will knead and proof, which will take about 1.30 hr depending on the machine.

you can divide the dough immediately and out in the filling. the filled dough has to rise again covered with a damp cloth for another time before it can be baked. glaze buns before baking.

yes, the cream cheese and sugar has to be smooth

tazyspin said...

Hi Lily,

Can I use wheat flour? If so, is the measurement the same?

CHeers!
Jackie

lilyng said...

jackie

which ingredient are you substituting with wheat starch?

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