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Sunday, 18 January 2015

Spilling Butter Bun 岩浆奶油面包


If you love butter and cheese, you'll love this bun that is full of buttery aroma. During baking, the melted butter would ooze out from the depression in the centre and flow down the bun surface making the cheese crispy at the end of the baking process. The sweet and sour dried cranberry literally soaked in the melting butter to become juicy.  Try baking it, to experience it :)

Yield: 8pcs of 9cm round buns
Raw dough weight: 412g 


Bread dough 面团
Ingredients 材料
120g whole milk 全脂牛奶
15g condensed milk 炼乳

1/2 tsp instant dry yeast 即发干酵母

180g bread flour 高筋面粉
20g top/cake flour 低筋面粉
35g fine sugar 细糖
1/4 tsp salt 盐
20g beaten egg 蛋液

30g unsalted butter 无盐奶油

Topping 表面装饰
Some beaten egg as egg wash 蛋液
40g white cheddar cheese 乳酪丝
20g cold butter, cut into 8 cubes
       冷奶油,切成8小块
8 dried cranberry bits* 蔓越莓干*



* can be replaced by raisin 可用葡萄干


Direction
1. Prepare the bread dough by mixing, kneading and first proofing using one of the following two methods 
For Breadmaker Kneading
Please follow the cheese & ham bun recipe from step 1 to 10,

For Handkneading
Please follow Sweet Milk Bun recipe from step 1 to 11 but omitting step 10,


2. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm.


3. Divide the dough into 8 equal portions, about 51g each. 

4. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom.


5. Coat your index finger with flour and create a depression in the centre of the dough,

Push a cranberry bit into the depression,


6. Arrange the doughs over a lightly floured non-stick baking tray.

Spray some water over the doughs,

allow the doughs to proof in a close oven for about 30 minutes.
You may raise the oven temperature slightly by turning on the minimum temperature for 1 to 2 minutes.

7. After the proofing, transfer the tray of doughs out of the oven, and preheat the oven to 180 degree Celsius.
Apply beaten egg over the surface of the dough, but avoiding the centre,

and sprinkle some shredded white cheddar cheese over the top, avoiding the central portion,

place a cold butter cube on top of the depression. If the dried cranberry raise to the top, just push it down with your finger.


8. Bake the dough for 20 to 22 minutes at 180 degree Celsius, or till the top turn golden.


9. Transfer the buns to a cooling rack. 


The bun is best consumed warm :)





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