Strawberry Cream Cheese Bun

Weather for Te Awamutu today

Season :
Summer
Forecast :
Clear
Temp : 27°C | 17°C
Current :
Moderate Fog After Midnight
Temp : 16°C

Salam, Kia Ora...

I was accompanying Jannah in her room during her bedtime earlier to make sure she goes to sleep and at the same time, I was cropping these photos.  Saw her still playing around with her blankie and pillows and tossing around not going to sleep, after half an hour.  So, I turned off the laptop and pretended to sleep with her.  While pretending, I went off to sleep for real ZZzzzzzz ahakkkssss....

Woke up at exactly midnight just now and packed hb's lunch.  I wanted to pack earlier but the chicken was still warmish and thought that I can do that after Jannah went to sleep. Instead, it was me and I didn't even know when did Jannah went off to sleep.  

Anyway, I was clearing the fridge and found some cream cheese, left over from making the butter cheese cake.  Oh me oh my, how long ago was that :ppp hehehez.  It was still good, no moulds and shouldn't be wasted.  I thought of attempting this bun's recipe.  Verdict : I should have used CMG's sweet bun dough recipe instead, as this bun recipe is a little dry and salty but soft enough with yummy strawberry cream cheese filling.  Oh well, trial & error ;)

Source : Hidehide's Home Cooking Recipe.

Ingredients (for 1) 18cm (7 inch) ring pan
Bun Dough
bread flour salt sugar instant dried yeast warm water egg butter	200g 3g (0.5 tsp) 20g 4g (1.3 tsp) 100g (Abt 30 degrees C) 20g 20g (Bring to room temperature)

Filling
strawberry (puree) cream cheese sugar cake flour	50g 50g 20g 10g

Topping

almond slices

Note : I added 1/2 tsp of bread improver into the bun dough and also added a few drops of pink food colouring to the cream cheese filling.

Method :

I used the breadmaker for the dough.  Just dump everything into the breadmaker and choose 'dough only' setting and let the breadmaker do the hard work ;)

1. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.
2. [Kneading]
   Put the flour, salt, sugar, butter in a large bowl. Pour the foamed yeast and egg.
3. Bring the ingredients together to form a sticky mass.
4. Transfer to a kitchen table and knead the dough for abt 10 mins until the dough is smooth, thin & elastic.
5. Shape the dough into a smooth ball.
6. Put the dough in a lightly oiled bowl.  Leave to rise in a draught-free place for 50-60 minutes, or until 2.5-3 times in size.
7. Press a finger into the dough. If indentation remains, the dough has properly risen.
8. [Knocking back]
   Knock back the dough by punching it gently. Turn out the dough.
9. Fold the dough into thirds and divide the dough into 8 equal portions.
10. [Shaping]
    Flatten the dough.  Put the filling 15g in the center.  Gather the dough up around the filling.
11. Put the dough in the lightly greased pan and leave to rise for 40-50 minutes, or until 2 times in size.
12. Brush the surface with beaten egg. Sprinkle with the almond slices.
13. Bake at 180 degrees C (356 degrees F) for 25 minutes or until golden.

Going back to sleep, nitez nitez everyone.....

Me Te Aroha...With Love,

Anie ;)