Saturday 10 August 2019

Cheese Milk Bun

cheddar cheese filling
A very simple sweet milk bun rolled up two cheese cubes and a little lemon zest in the centre. The cheese cubes can be cheddar cheese, or Laughing Cow party cheese cubes. I prefer the latter as it was creamier and would not melt under heat 😊
Anchor Candy Cheese

The Laughing Cow cheese cubes
Laughing Cow cheese filling

Yield: 9 buns, about 10cm in length
Equipment: 450W hand mixer fitted with dough hooks
Raw dough weight: 411g
Baking temperature: 200℃ for 5 minutes, 180℃ for 10~12 minutes

Ingredient A (Sponge)
20g bread flour
2g instant dry yeast
20g water

Ingredient B (dry)
100g bread flour
100g plain flour plus/plain flour
35g fine sugar
2g fine salt
10g milk powder
1g pumpkin powder, optional

Ingredient C (wet)
80g water
30g water (to be added gradually depending on dough condition)
20g unsalted butter, melted

Ingredient D
18 pcs 1cm-cheese cubes
1 tsp lemon zest, optional

Plain flour plus & bread flour
Candy cheese & lemon zest

1. Mix Ingredient A in a small bowl, cover with cling wrap, and let it proof for about 60~90 minutes as sponge.

2. Mix all the Ingredient B in a big mixing bowl. Mix using Speed 1 of an hand mixer fitted with dough hooks.

3. Add in the sponge from Step 1, and all the wet ingredients under Ingredient C, except the 30g of  water.

Mix using Speed 1 till all the ingredients form into small crumbs.

Gradually add in the 30g of water, till it forms into a big dough.

Increase the hand mixer speed to Speed 5.

And knead till the dough becomes smooth and can pull out a membrane, or window pane stage.

Give the dough about 30 to 50 sets of "slap and fold".

Shape into a smooth ball.

Video demostration:

Place the finished dough in a lightly greased big mixing bowl, spray some water over the dough, cover and let it proof for about 1 hour, or till double in size.

End of 1-hour proofing.

4. Invert the dough onto a floured work top. Deflate the dough, and divide it into 9 portions.

Shape the dough into 9 balls, cover with a lid, and let them rest for about 15 minutes.

5. Roll out a dough ball into a flat dough of about 0.5cm thick.

Place two cheese cubes and some lemon zest at one end.
using candy cheese

using Laughing Cow cheese cubes

Wrap the dough round the cheese cubes, sealing the two ends at the same time.

Roll up the dough and seal at the end.

Shape the dough into a long pillow.

Arrange the shaped dough over a non-stick baking tray sprinkled with a thin coat of flour.

6. Let the shaped dough proof in closed cold oven for about 30 to 40 minutes.
Beginning of 2nd proofing

End of second proofing
 7. Remove the tray of proofed dough from the oven. Start to preheat the oven to 200℃ for about 10 minutes.
While waiting, dust a thin coat of flour over the shaped dough.

Bake at middle rack of a preheated oven at 200℃ for 5 minutes, reduce the temperature to 180℃ for about 10 to 12 minutes, or till slightly golden.

8. Transfer the buns to cool down over a cooling rack.

Serve the buns warm 😋
Keep the unconsumed buns in the fridge and heat up in an oven toaster before serving 😊
with cheddar candy cheese & lemon zest

with Laughing Cow Cheese cubes & lemon zest

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