It's not the first time I'm posting a cream cheese flat bun recipe. Well, since the last time (which, now looking back, is hideously flat and undeserving of any attention), I've eaten many many different cream cheese flat buns. Of course, to arrive at the same conclusion: Barcook Bakery's raisin cream cheese flat bun is still the best.
And that's only reinforced now that I work there on the weekends and fall prey to the temptation to bring a few home. Of course, that just means buy 2 or 3 and eat at LEAST 1 on the spot. After all, who can resist that soft and fluffy bread, especially when it's still warm from the oven. The cream cheese just oozes out into your mouth when you bite into it, or in my case, messily into my hands as I peel the bread.
Needless to say, eating such a great bread has only inspired me to recreate it at home. I mean, I'm not going to bust my wallet and spend 1/5 of my pay on bread every weekend. No, I don't get paid much, but it's fun working there.
While it's still not as good as Barcook's, it comes pretty close. I'd say around 90% there. And I'm quite proud of the fact that it's not squished into a flat disc this time and actually resembles the proper thickness. The bread is soft and moist and this time, I managed to stuff close to 50g of cream cheese into each bun ^^ That's a pretty huge achievement considering that the last time, the buns all exploded when there was only 35g in each of them.
You know how there are two ways bread can turn out? One way is soft and kind of crumbly and drier. The other way is soft, moist and kind of layered. With the latter, you can peel the layers of bread one by one. That's what this bread is like. That's why I love this bread.
I'm still working on it of course. For the bread, I use a water roux to achieve the soft and moist texture, whereas I heard that Barcook uses a mother dough :O But I don't think I'll ever use a mother dough because that requires a little bit more work in getting that mother dough in the first place and isn't very conducive since I don't really make bread on a daily basis.
But anyway, I guess I can settle for this bread. Well, it's much better than walking down to Barcook for the bread, with the chance that there might not be any because it sells out so fast haha.
50g bread flour
1. Cook over medium heat, stirring constantly still smooth. It's done when the movement of a spoon or a spatula leaves lines for a second or two.
2. Allow to cool completely before using.
Cream cheese filling
500g cream cheese, softened
70g granulated sugar
3 tbsp milk
1. Cream the cream cheese and sugar together and beat till the sugar has dissolved completely.
2. Add the milk and whisk till smooth.
3. Refrigerate till needed.
11g instant yeast
540g bread flour
86g castor sugar
9g full cream milk powder
86g egg, beaten
1 batch tangzhong (recipe above)
49g butter, melted
60g butter, softened
100g dried strawberrys (sub any other similiar dried fruit like raisins, blueberries and cherries)
1 batch cream cheese filling (recipe above)
1. Bring the cream to a simmer, then add the yeast and allow it to rest for 10 minutes, until the mixture bubbles and increases in volume.
2. Whisk together the bread flour, castor sugar, salt and milk powder.
3. Add the yeast mixture, egg and tangzhong.
4. Knead till it comes together, then knead in the melted butter.
5. Knead in the softened butter till the dough is smooth and elastic.
6. Knead in the dried strawberries.
7. Place the dough in a lightly oiled bowl, cover and allow to rise for 1 hour, or till doubled in volume.
8. Knock down the dough, then divide into 60g portions.
9. Fill each portion of dough with 30-40g cream cheese filling and wrap by pinching the ends to seal.
10. Place on a baking tray, cover with a damp towel and allow to rise for another 45 minutes to an hour.
11. Preheat your oven to 200 degrees Celsius.
12. Place the tray of dough balls in the preheated oven, then place a lighter tray onto it.
13. Bake at 200 degrees Celsius for 10 minutes.
14. Eat hot, but not so hot that it burns ;)