Ingredients:
140
gm bread flour + 140 gm AP flour
1 pkg 7oz instant dried yeast
60 gm caster Sugar
2g salt or 2 x 1/4 tsp
40g egg (used 1 large egg instead)
60g cream cheese
120g milk or soya milk
28g butter, soften at room temperature
Olive or macadamia Oil as shortening
1 pkg 7oz instant dried yeast
60 gm caster Sugar
2g salt or 2 x 1/4 tsp
40g egg (used 1 large egg instead)
60g cream cheese
120g milk or soya milk
28g butter, soften at room temperature
Olive or macadamia Oil as shortening
Fillings:
walnuts, dried fruits like cranberries, blackberries, raisins or any other fillings
Egg wash-balance egg +1tsp milk
Method (using hand knead):
1. Large metal bowl: sift bread flour, yeast, salt and add sugar. set aside.
2. In a Jug, heat milk and butter till warm.
3. In a bowl: using a spoon, beat cream cheese with 2 tbsp of milk & butter mixture till soft and creamy.
4. Large metal bowl with flour mixture: using spatula, make a well in the middle of the flour mixture - add in egg, cream cheese and milk/butter mixture.
5. Using spatula, mix the wet ingredients into the dry ingredients until all come together. Wet hand with oil and start kneading by hand till dough becomes smooth.
6. Oil the metal bowl and leave dough in bowl covered with clingwrap to proof for about 2-3 hours till dough rises to double its size. Punch down to remove air bubbles and knead gently. Weigh dough = 604 gm (For bigger bun: divide to 6 portions = 100 gm each or smaller bun: divide to 9 portions = 67 gm each)
7. May add fillings like jam, can peaches (strain out the juices), or knead in dried fruits and nuts in each portion.
8. Shape dough into oval shape bun or just roll into any shape. With the closing facing down, place on baking paper in a round or square pan and leave to proof further until double in size.
9. Apply egg wash (egg + water) or just brush oil over the top.
Egg wash-balance egg +1tsp milk
Method (using hand knead):
1. Large metal bowl: sift bread flour, yeast, salt and add sugar. set aside.
2. In a Jug, heat milk and butter till warm.
3. In a bowl: using a spoon, beat cream cheese with 2 tbsp of milk & butter mixture till soft and creamy.
4. Large metal bowl with flour mixture: using spatula, make a well in the middle of the flour mixture - add in egg, cream cheese and milk/butter mixture.
5. Using spatula, mix the wet ingredients into the dry ingredients until all come together. Wet hand with oil and start kneading by hand till dough becomes smooth.
6. Oil the metal bowl and leave dough in bowl covered with clingwrap to proof for about 2-3 hours till dough rises to double its size. Punch down to remove air bubbles and knead gently. Weigh dough = 604 gm (For bigger bun: divide to 6 portions = 100 gm each or smaller bun: divide to 9 portions = 67 gm each)
7. May add fillings like jam, can peaches (strain out the juices), or knead in dried fruits and nuts in each portion.
8. Shape dough into oval shape bun or just roll into any shape. With the closing facing down, place on baking paper in a round or square pan and leave to proof further until double in size.
9. Apply egg wash (egg + water) or just brush oil over the top.
10. To bake, use a water bathe below the oven and bake at 160 degC for about
25-30 mins.
11. Cool bread on wire rack and store in air-tight container to maintain softness.
11. Cool bread on wire rack and store in air-tight container to maintain softness.
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