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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.


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24 comments:

  1. Yee LingDecember 10, 2012 at 11:16 AM

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

    ReplyDelete
  2. MelDecember 10, 2012 at 11:32 AM

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

    ReplyDelete
  3. SpencerDecember 10, 2012 at 11:54 AM

    Looks intriguing. I would love to try some.

    ReplyDelete
  4. busygranDecember 10, 2012 at 11:55 AM

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

    ReplyDelete
  5. nhafirdausDecember 10, 2012 at 12:13 PM

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

    ReplyDelete
  6. PHDecember 10, 2012 at 1:24 PM

    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

    ReplyDelete
  7. MinDecember 10, 2012 at 2:26 PM

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

    ReplyDelete
  8. Veronica's KitchenDecember 10, 2012 at 3:49 PM

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

    ReplyDelete
  9. Joceline LorDecember 10, 2012 at 6:13 PM

    这个很赞也~ 谢谢分享。

    ReplyDelete
  10. Nisa-momDecember 10, 2012 at 11:40 PM

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

    ReplyDelete
  11. UnknownDecember 10, 2012 at 11:44 PM

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

    ReplyDelete
  12. Shu HanDecember 11, 2012 at 4:23 AM

    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!

    ReplyDelete
  13. AnonymousDecember 11, 2012 at 7:18 AM

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

    ReplyDelete
  14. ThereseDecember 13, 2012 at 3:39 PM

    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.

    ReplyDelete
    Replies
    1. AnonymousFebruary 2, 2023 at 4:34 AM

      Window pane is when u stretch ur dough and u can see the other side and its stretching without breaking .. means ur dough is good..

      Delete
  15. WendyinKK December 14, 2012 at 11:50 AM

    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.



    ReplyDelete
  16. AnonymousDecember 24, 2012 at 1:12 PM

    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?

    ReplyDelete
  17. WendyinKK December 28, 2012 at 4:29 PM

    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

    ReplyDelete
  18. AnonymousJanuary 13, 2013 at 6:54 PM

    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.....

    ReplyDelete
  19. UnknownMarch 13, 2013 at 3:48 PM

    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 =)

    ReplyDelete
  20. AnonymousMarch 29, 2013 at 8:00 AM

    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

    ReplyDelete
  21. AnonymousApril 15, 2013 at 2:48 PM

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

    ~Phui San

    ReplyDelete
  22. mEiNovember 26, 2015 at 11:52 AM

    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?

    ReplyDelete
  23. WendyinKK December 22, 2015 at 11:26 PM

    mEi,
    They are the same

    ReplyDelete

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