Monday, December 10, 2012

Chocolate Cream Cheese Buns - Cheezy Breads #1



It's been so long since I've posted about breads!
I think I should not be keeping these in my drafts any longer.



I saw this recipe in Veronica's blog and it loooooks soooo tempting.
But my cream cheese filling isn't as smooth as Veronica's. Maybe it's my itchy butt decided to chop up the cheddar slices and mix it in, LOL.

The recipe is egg free (if you skip the glaze) and with only that tablespoon of milk yields a pretty soft bun. I am impressed. Absolutely!



Chocolate Cream Cheese Bun
Shared by: Veronica's Kitchen
Original recipe source: Chef Alan Ooi

Dough
300gm bread flour
30gm cocoa powder
5gm instant yeast
65gm sugar
5gm salt
1 Tbsp full cream milk powder
190gm water
40gm butter

Filling
250gm cream cheese, room temperature
50gm icing sugar
2 slices of cheddar cheese, chopped

Topping
1 egg, beaten
Almond nibs

1.Combine dough ingredients and knead until window pane stage. (KA speed 4, 15 minutes)
2. Cover and let it proof til double.
3. Meanwhile, mix cream cheese with icing sugar and cheddar cheese, form into 10 blobs and keep chilled until time of use.
4. Divide dough into 10 pcs and wrap with filling.
5. Place wrapped dough onto a lined tray, and let it proof for 45 minutes, until puffy and big.
6. Preheat oven at 160(fan)/180C.
7. Brush the top of dough with beaten egg and sprinkle almond nibs over.
8. Bake for 15 minutes or until done.


23 comments:

  1. Fluffy and creamy bun. I don't mind having this kind of yummy bun everyday.

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  2. This is quite unusual from the usual....chocolate bus and with fillings too. Looks real soft.

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  3. Looks intriguing. I would love to try some.

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  4. Georgeous buns! Lovely colour contrast! I won't mind the bits of cheddar! Give me one!

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  5. thank you for sharing this recipe because i'm going bake this soon

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  6. Nice buns, must be so good to eat with the cream cheese and cheddar cheese filling. Hah! Hah! "itchy butt" direct translation from Hokkien :D

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  7. Thanks, Wendy! Nice buns! Can't wait to try out this coming weekends :)

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  8. Hey, like your "itchy butt" it really makes me laugh almost fell off from the chair. hahahaha...
    Beautiful and delicious buns.

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  9. *TAG..!!* Jeezz.. I have too many homework since last time I came here, LOL.. your recipes always make me droll..

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  10. It has been very long time not bake chocolate buns. This bread really tempting! Bookmarked!

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  11. I get so incredibly proud of myself when I make bread, or have a successful bake, but here you are, doing amazing creative things without any problem! these look so perfect and soft and fluffy!

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  12. Look very good . Thank for sharing this receip .
    One question : If I don't use cocao powder , what can i subtitute for it .
    Thanks

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  13. I'm never good with bread. What do you mean "window pane stage"? I don't have a bread mixer so I need to knead manually. Appreciate your advise.

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  14. Yee Ling,
    too much chocolate, heaty leh, cannot everyday, hehehe.


    Mel,
    thanks to Veronica for sharing this unusual bun;)


    Spencer,
    sure, try making it's delish!


    busygran,
    Hahaha, I still think Veron's method is better.


    Joceline lyn,
    Thanks


    Nisa's Mom,
    LOL, that's good isn't it. Spurs more action in the kitchen



    Vivian,
    I hope u like it


    Shu Han,
    LOL, I am not kneading manually, if not you won't be seeing these babies here.



    Anonymous (pls leave a name),
    If you want to use imitation cocoa paste, you can substitute the cocoa powder with all purpose flour. Other than that, I don't think you can substitue with anything else. Milo powder won't work.



    Therese,
    Window pane stage is when you try to stretch the dough, it forms a membrane instead of breaking. If you don't reach this stage, the bread isn't as soft.



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  15. i make this last saturday, fist time make the bread. But y my bread very sticky geh? i did not combine all ingredients..i put in the butter last, but still cannot get the window pane dough....why ar?

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  16. Anonymous,
    The initial dough is sticky. Soft breads and buns are always sticky in the beginning. As you knead it will turn ok. Manual kneading takes up to 40 minutes to 1 hour for it to reach membrane stage

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  17. This one also looks yummy..... i wanna try this too.... for your info i've already tried few of ur recipe such as mr ng buttercake, sweet bun, stim bread and all that come with success..... thank you so much.....

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  18. I baked it last weekend & it was my first try @ baking bread. The bread turned up fluffy & yummy!! My 18mth boy can't get enough of it hehe thanks for the lovely recipe! Next time I will try it with different fillings =)

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  19. I guess I'm a baking idiot since I have no clue how much 300gm is of flour and so on, the only one I understood was...(drum roll please) yep you guessed it, 1 Tbsp of full cream milk powder and 2 slices of cheddar cheese...lol So enless all the gm's are broke down to cups or what ever for me I wont be making these oh so delicious chocolate Bunns...siiiigh lol

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  20. Wendy, can u substitute full cream milk powder with fresh milk? Same amount - 1 tbsp?

    ~Phui San

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  21. Hi Wendy. May I use high protein flour instead of bread flour? Veronica's Kitchen's recipe called for high protein flour/bread flour. Is it the same?

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