Fluffy Cream Cheese Bun (with butter)

芝士棉花餐包

These buns are perfect to use up your leftover cream cheese in fridge. They are very soft and fluffy.

Recipe from Chef Chu’s Kitchen.

Ingredients

65g cream cheese

270g bread flour

35g sugar (I use 30g jaggery sugar which is supposed to be more nutritious than refined sugar)

3g salt

4g instant yeast (I reduced slightly to 3.2g)

180g warm milk

20g unsalted butter

1 spoonful of love

Method

1. Put all ingredients (except butter and salt) into stand mixer and knead for 10mins. Kneading time is only a guide as it may differ depending on mixer and brand of flour used. I am using SPAR mixer and dough hook with speed 1 for 2 mins and speed 2 for 8mins. Note: dough is sticky and will take a long time to hand knead.

2. Add butter and salt and knead for 15mins or until you get window pane (which indicates that the dough is fully kneaded) whichever is earlier. For me, speed 1 for 5 mins and speed 2 for 10mins.

3. Lightly grease a bowl with olive oil and transfer dough to it. Cover the bowl and let it proof in warm place for 40mins or until double in size, whichever is earlier. I proof in my oven by putting a glass of hot water beside the bowl and closing the oven.

4. Meanwhile, line your baking tin with parchment paper. 

5. After 1st proofing, punch down the dough and divide into small pieces. I divided the 550g dough into 9 pieces (70g each) and shape them into balls to fit my 18cm square pan.

6. Once shaped, cover the dough and let it proof in a warm place for 1 hour.

7. 15mins before end of 2nd proofing, preheat oven to 180 deg cel. Sprinkle bread flour over the buns and bake at 180 deg cel for 5mins and 160 deg cel for 20-25mins.

8. Remove the buns from oven and turn them onto a cooling rack to cool.