Cream Cheese Bun 2 (with egg)

 芝士餐包

Chanced upon this recipe as I have some balance cream cheese in my fridge. Gave it a try as it is slightly different from the cream cheese bun in my earlier post. This is also very soft and fluffy even on the next day.

Recipe from Apron.

Ingredients

50g cream cheese (I increased to 60g)

300g bread flour

30g sugar

1/2 teaspoon salt

5g instant yeast

150g warm milk (I reduced 10g as my egg is large (58g) 

1 egg (50g)

1 spoonful of love

Method

1. Put all ingredients (except salt) into stand mixer and knead for 5mins. 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.

2. Add salt and knead for another 10mins or until you get window pane (which indicates that the dough is fully kneaded) whichever is earlier.

3. Lightly grease a bowl with olive oil and transfer dough to it. Cover the bowl and let it proof at room temperature for 1 hour or until double in size, whichever is earlier. 

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 640g dough into 12 pieces and shape them into balls to fit my 28cm x 5cm x 19cm pan. Rest the balls for 15 mins. After that, reshape into balls, cover and let it proof at room temperature for 1 hour.

6. 15mins before end of 2nd proofing, preheat oven to 180 deg cel. Bake the buns at 180 deg cel for 15mins.