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.




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