Posted by: hyacinthus | November 14, 2010

Cream Cheese Buns

Just made 11 cream cheese buns (of normal muffin size) this morning following Aunty Yochana’s recipe. Taste good but takes 3 hr 30 min to prepare and bake.

Here’re my notes in blue on her recipe.

Ingredients:

325 gm. Bread flour
10 gm. yeast (I use 11g packet instant yeast)
1 tsp. Bread improver (didn’t use)
1/2 tsp. salt
1 1/2 Tbsp. Milk Powder
60 gm. castor sugar
120 ml. water (I used lukewarm water to mix with yeast first)
1 egg
45 gm. margarine (I used melted butter. Cool melted butter before mixing to the mixture of the above ingredients so that yeast is not killed.)
Method:

(1) Beat the above ingredients together except margarine for about 10 mins.
(2) Add in butter and beat for another 10 mins. till dough is smooth and elastic.
(3) Leave it to proof for about 45 mins.

Size Before 45min.

Size After 45min


(4) Remove from mixer, roll into small balls 60 gm. each and let it rest for another 10 mins. (I only managed to get eleven 50gm doughs)


(5) Roll out the small dough, wrap with cream cheese filling and seal tightly.
(6) Put into a fluted greased mould and leave to proof for another 45 mins. (I used muffin tins with paper cups for easy cleaning)


(7) Pipe the mexico topping on top of the buns – in a coil shape and bake in preheated oven at 180C for about 15 mins. (I simply used a spoon to spread the sticky topping on the bun. First tray baked for 15min – not as browned. Second tray baked for 18 min and I turned the tray after 12 mins to get even browning.)
(8) Cool on wire rack.

First Tray bake for 15min.

How it looks inside.

Second Tray bake for 18min

Cream cheese fillings:
Mix them together and stir till smooth.

220 gm. Cream cheese
50 gm. icing sugar
1/2 tsp. vanilla essence
Note: For added flavour, add in 2 Tbsp. of Blueberry Pie filling and omit the vaniila essence and substitute for Blueberry essence

Mexico Topping:

75 gm. butter
60 gm. icing sugar
1/2 tsp. vanilla essence
1 1/2 eggs – beaten (I used 1 egg. The portion is more than enough for the buns. The remaining topping was baked and tasted a little like cake)
75 gm. plain flour

Method for mexico topping:

(1) Cream butter and icing sugar till creamy.
(2) Add in beaten eggs and cream till smooth. Add in vanilla essence.
(3) Add in flour and mix thoroughly.
(4) Put into a piping bag and set aside.

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