Little cheese and butter buns



Before proof




After proof, double of the size




Out of the oven



Oops! Some bun was not wrapped properly and the butter leak. Another idea to tear the bun.

It had been my longest wishing list to bake a bread, infact i had already brought a packet of bread flour and instant yeast and it had been beautifully displayed on my glass cupboard until ASPIRING BAKERS #8 : BREAD SEDUCTION (JUNE 2011) awakes me. Often read up scary comments of kneading by hand (Cos i do not own an heavy duty mixer or a bread machine), till i finally have the courage to try. But my yeast was dead (lucky of me to test the yeast before the dreadful kneading came in). My initial attempt was using tangzhong, as i always have a soft spot for soft and fluffy bread. But i overbaked my bread and result a hard crust buns, which i called it rock buns. Noneless to said it was still very fluffy and soft inside, only the crust was really hard and i over glaze the bun (silly of me, i even apply egg wash on the cheese and reapply the bun for 3 times). This is was what the old folks used to said never study hard until the exam came, then had to burn midnight oil to pass the test. Haa!

This time i did not used the tangzhong method due to time constant. During this period, i had alot of hiccup, which emotionally drains me out (be it kids health and personally problem). But the happiest parts was, i did it!!! Hence, i am submitting it to ASPIRING BAKERS #8 : BREAD SEDUCTION (JUNE 2011) http://thesweetylicious.blogspot.com/2011/06/aspiring-bakers-8-bread-seduction.html hosted by The sweetylicious

FILLING

100g salted butter, soften

20g icing sugar

10g coarse sugar

a pinch of salt

Method

1. Blend all ingredients together till combine.
2. Put it into the freeze for 30 minutes and divide the mixture into 20 portion. Place it in the fridge until when it ready to use.

SWEET BUN DOUGH  (Make 19-20 small buns)

Ingredients A

250g bread flour

1/2 tsp instant yeast

Ingredients B

50g fine sugar

1/2 tsp salt

1/2 tsp milk powder

Ingredients C

25g egg

125g water

Ingredients D

50g unsalted butter

31/2 slice of cheddar cheese, cut into 6 pieces per slice
Some melted butter, for glazing

Some sesame to sprinkle (optional)

Method

1. Put ingredients A into mixing bowl using low speed mix for 3 minutes, add B using low speed mix another 3 minutes.
2. Add C using low speed mix for 3 minutes, then turn to high speed for 8 minutes till dough come together.
3. Add half portion of D using medium speed mix for 10 minutes and another half portion for 10 minutes.
4. Remove the dough and put it on a lightly flour table. Knead the dough for 25 minutes until smooth and can be stretched into a thin layer without tearing.
5. Remove the dough and put it in a big bowl. Leave the bowl in a warm place, cover with a piece of damp cloth and leave to rise for 1 hour or double in size.
6. Punch down knead again till smooth for 5-10 minutes.
7. Leave aside to rest for 15 minutes. Divide each dough into 25g.
8.  Using a rolling pin flatten the dough and put the butter filling with a slice of cheese.
9. Wrap quickly and pinch tightly or the butter filling will melt and leak.
10. Preheat oven at 200C for 15 minutes and turn to 180C bake the buns for 20-25 minutes until golden brown.
11. Brush the buns with melted butter, when remove from oven and leave it to cool.

Filling: Adapted from AGNES CHANG I CAN BAKE with some changes.

Sweet bun Dough: Adapted from WENDY KOR BREAD CODE with some changes.

Notes: The mixing time was based on my lousy mixer, which i had to twist the dough hook instead of the mixer aiding me. The dough was very sticky, i had to keep add flour while kneading and it took me nearly 2 hours to proof. The weather was hot, but my house was very windy. The bun was very soft, i took 3 at one go and result with a bloated stomach. The bun was still soft after 3 days, but not the cheese part. The finally Verdict was, i will definitely go through the whole process of kneading again. These was so irresistible very soft indeed. My personally rating 4 stars minus the butter leaking part.