Black Cobble Bun - Lemon Cream Cheese

Bamboo Charcoal milk buns sprinkled with bread flour to resemble cobbles.

Filled the buns with rich and delicious lemon flavour cream cheese. Do you want to have a try? 😊

Yield: 10 small buns

Raw dough weight: 518g

Baking temperature: Preheat oven to 200℃ for 8 to 10 minutes. Bake at middle rack of a preheated oven at 180℃ for 10 minutes, lower to 170℃ and bake for about 8 minutes.

My Teka HLB840 oven has a Temperature Surround feature which allows the bread to baked at a shorter duration. 

Ingredients

200g bread flour

20g superfine wholegrain flour/plain flour

40g raw sugar

2~3g bamboo charcoal powder

1g instant dry yeast

pinch of vanillin powder, optional

50g natural yeast/sourdough, 100% hydration*

30g yudane dough^

100g low-fat milk, cold 

10g whipping cream

20g beaten egg

25g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened

Toppings

some egg wash

some bread flour for sprinkling before baking

* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 39g yudane dough is prepared by combining 15g of bread flour with 15g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

Lemon Cream Cheese Filling

Ingredients

250g cream cheese, softened

30(40)g icing sugar

10g beaten egg

(10)g whipping cream

5g lemon zest

Figures in yellow highlight are waiting for my next attempt to be confirmed.

Direcions:

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, 

2. Shape the dough into a ball,

keep the dough in a plastic bag coated with a thin layer of oil, tie a loose knot at the end. Keep in another outer plastic bag, place in a big mixing bowl, cover with a lid, and refrigerate for about 14 to 16 hours, or overnight.

3. Mix all the ingredients under the "Lemon Cream Cheese" into a smooth cream paste. Store in a closed container and keep in the fridge, Thaw the cream cheese paste while the dough is undergoing 15 minutes rest at Step 5.

4. In the next day, remove the outer plastic bag, invert the dough, and let it thaws for about 90 to 120 minutes before shaping.

5. Transfer the dough onto a floured work top. Divide it into 10 portions.

Shape into 10 balls, cover with a cloth, and let them rest for about 15 minutes.

While the dough is resting, take out the prepared cream cheese paste from the fridge to thaw in room temperature.

6. Roll flat a dough and add about 27g of cream cheese paste to the dough.

Wrap up the dough, and pinch to seal the end.

Shape into a ball shape and flatten slightly.

7. Arrange the shape dough over a non-stick baking tray. Spray some mist over the shaped dough, and place in the cool oven to undergo second proofing for about 40 minutes.

I place another baking tray over the proofing buns to keep the top flat.

7. Start to preheat oven to 200℃, when you begin to decorate the shaped dough.

Dust some bread flour over the shaped dough. You can use a stencil to create patter.

9. Bake at middle rack of a preheated oven at 180℃ for 10 minutes, lower to 170℃ and bake for about 8 minutes.

My Teka HLB840 oven has a Temperature Surround feature which allows the bread to baked at a shorter duration.

I baked at 170℃ for 10 minutes, and the cheese filling started to ooze out from the side of the bun. I shall shorten the duration to 8 minutes in my next attempt.

10. Enjoy the buns warm 😋