Monday 1 December 2014

Mushroom & Cheese Bun

Mushroom and cheese bun is one of my favorite bakery savory breads. I'm happy that I'm able to replicate it in my kitchen with soft sweet bread as base crust supporting the cheesy juicy mushroom top crust :)

Yield: 9 buns
Appliances: Whirlpool BM1000
Raw dough: 416g

Bread dough 
120g whole milk 
15g condensed milk

20g beaten egg
30g fine sugar 
1/4 tsp salt 
30g unsalted butter

180g bread flour 
20g top/cake flour 

1/2 tsp instant dry yeast 

50g Monterey Jack Cheese, break into bit size
20g white cheese, shredded 
60g canned button mushrooms, sliced 
Dash of coarse black pepper
Some dried parsley flakes 

1. If you are using cold milk, keep warm the fresh milk, and condensed milk in a rice cooker for 10 minutes.
Or, you can let them stand in room temperature for about 25 minutes.
The temperature should not exceed 38 degree Celsius in order not to affect the yeast.

2. Pour milk mixture into the bread pan.

3. Add in beaten egg (about 1/2 an egg).

4. Add in sugar and salt.

5. Add in unsalted butter.

6. Pour in bread flour and cake flour.

7. Dig a hole and pour in the instant dry yeast.

8. Place the bread pan into the bread machine.

9. Select "8" Dough function and press "start".

10. When the dough is ready, transfer it to flour work top. Flatten the dough with your hand to remove the trapped air.

11. Divide the dough into 9 equal portions each weighs about 46g. 

12. Roll up the individual portion into a ball. Coat with bread flour and keep in a covered mixing bowl. Let the dough rest for about 15 minutes.

13. Roll the dough ball into a round flat dough slightly bigger than the paper mould.

14. Place the doughs into paper mould with the side folded upright.

15. Spray some water and let the dough proof in a closed oven for about 40 minutes.

16. After the 40 minutes proofing, use a fork to poke some holes in the centre of the dough.

17. Apply a thin coat of egg wash round the edge of the dough.

18. Sprinkle Monterey Jack cheese, button mushroom slice, shredded white cheese and coarse black pepper over the dough.

19. Bake the dough in a preheated oven set at 170 degree Celsius for about 20 minutes, or till the crust turns golden.

20. Sprinkle some dried parsley flakes and allow the buns to cool down before enjoying :)

Sorry the bread is too good to eat, after eaten more than half then remember to take a photo of this small corner >.<


  1. Hi!

    I tried this recipe yesterday afternoon. It was easy to make but I think the texture of my bread is not as soft as yours. I had also used bread machine for the kneading.

    I baked my buns with 180 degree Celsius as the top doesn't brown even after 15 minutes of baking. So, they were a bit dense when baked.

    And the dough stuck onto my rolling pin when rolled albeit I had also coated them with flour. Can I know what I did wrong here?

    Thank you!

    Siaw Tan

  2. May i know why i need to use fork and pork so holes on the bread? Any reason for it. Can't i just put the cheese and mushroom on top and baked? Pls advise. Tks

  3. Why do we need to pork hole on the bread? Can we just put the mushroom and cheese on top after proofing? Any reason for doing so? Pls advise. Tks

    1. Hi Angel, the purpose of poking the dough before topping it with mushrooms and cheese is to minimise the dough from over “ballooning” and cause the toppings to slip off from the top 😊

  4. Hi! I tried making it today & it tasted marvelous! Exactly like the obes in the bakery. Tqvm for sharing the recipe.😘


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