CHEESE BUNSIngredients:
350 gm. Bread flour
10 gm. Instant Yeast
60 gm. caster sugar
1/8 tsp. salt
1 Tbsp. Condense milk
100 gm. cold milk
50 gm. cold water
1 egg
40 gm. Margarine
Filling:
250 gm. Cream Cheese
120 to 150 gm. icing sugar
1 tsp. Vanilla essence
Method:
(1) Combine flour, yeast, sugar, salt into a mixing bowl. Mix for about 1 min. then pour in the
milk, water and egg gradually.
(2) Beat with medium speed until smooth. Then add in margarine and continue beating until the dough turns smooth.
(3) Rest the dough for 45 mins.
(4) Scale and weigh the dough into 60 gm. each and then cover it. Rest for 10 mins.
(5) Roll out the dough and wrap the fillings and leave to rise on a baking tray for 45 mins.
(6) Brush the buns with egg and then bake at 190C for about 10 mins.
Fillings: Cream the cream cheese with icing sugar and vanilla essence until creamy. Put into fridge to set for awhile for easy wrapping. If you want the fillings to be less watery, cut down on the icing sugar.
18 comments:
hi, can i use butter instead of margarine?
thanks,
hana
Hi hana,
Butter will be more fragrant. Yes you can use butter for buns.
rgds
Aunty,
Can I omit the condense milk ?
Can I use other milk instead ?
Thanks
Maha
Yes Maha, you can omit the condense milk but what is the other milk?
rgds.
Hi Aunty Lucy
I have a new packet of 'tim sum' flour. Can the breadflour be replaced with TS flour ?
If not, what recipe can I make using TS flour ?
Thanks again !
Hi mscake,
If I'm not mistaken, your tim sum flour is wheat starch flour. You can make "har gow", soon kueh, nonya kueh, and many others. Bread?? mmmm...I don't think so.
rgds
Oh ok, thanks for the reply.
I went to buy a packet of breadflour and instant yeast today. I am thinking of trying out bread this time.
Aunty, do you have recipe for 'Susie bun'. Mostimportantly is the dough for the bread, whereafter the fillings are up to us (potatoes, minced port/chicken fried with curry paste). I hope I am right ? pls correct me if I am wrong ... Remember my school days, we tried that before and it turns out nice too. But it had been so many years ago.
Hi mscake,
Yes, you are right. Just get one basic dough and the fillings is up to you to create.
Start out with my Ikan Bilis buns. The bread dough there is soft and fluffy.
rgds
Hi
Oh sorry, forgot to check with you that the tim sum flour probably can make the 'siao long pau' right ?
Pls help me on the recipe, my daughters love to eat them. Thanks for all the wonderful tips.
Ok, I will try out the susie buns some time this week using yr ikan bilis dough. Thanks and good night !
Hi, can i use wholemeal breadflour instead of normal breadflour? how much water should i add if i'm using wholemeal breadflour?
Hi anonymous,
you can use wholemeal flour or you can use half half.
If you use 100% wholemeal, add in at least 50 gm. more water.
rgds
Hi again, I would like to clarify something here. Is the wholemeal BREADflour same as the wholemeal flour? so if i'm using wholemeal BREADflour, i need to add more 50 gm of water? is 50 gm =50ml?
thanks for ur help. :-)
HI,
if you are using wholBreadflour, then u can omit the extra water but then again, you have to judge the dough yourself. If it's too wet, add in some bread flour and if it's too dry, add in a little water.
rgds
thanks for your advices! hope it will turns out good. =)
oh yochanna.. it's me again:)
in your opinion, what are the crucial factors in making really soft and fluffy bread? it is going to be the first day of school for my kids and i want to make them some really soft bread for breakfast...
is it true that the longer time the yeast work (eg. let the dough rise as much as possible) will make the bread soft?? pls help !thank you very much!!!:)))
oh yochanna.. it's me again:)
in your opinion, what are the crucial factors in making really soft and fluffy bread? it is going to be the first day of school for my kids and i want to make them some really soft bread for breakfast...
is it true that the longer time the yeast work (eg. let the dough rise as much as possible) will make the bread soft?? pls help !thank you very much!!!:)))
jane yao
Hi jane
Yes if the first part - starter dough is fermented for at least 4 to 5 hours, the buns become softer.
rgds
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