The Sweet Bun

The Sweet Bun

It’s been a while from the last recipe posts, the busy office schedule and some cake orders took most of my time.

But here we go again, trying the latest stumbling result.

So I’ve been stumbling around to seek for more entremets recipes, but then I saw this recipe from one of my favorite blog:

I instantly fell in love with the pretty picture in the web and decided to make it right away.

The bun is sweet, soft and so delicate; I think this is one of my favorite bun recipes so far.

Things you need:


Ingredients A:

  • 210 g Bread Flour
  • 40 g Cake Flour
  • 6 g Instant Dried Yeast
  • 4 g Salt
  • 30 g Sugar

Ingredients B:

  • 63 g Plain Yogurt à I use vanilla yogurt instead (I think it is makes the bun sweeter)
  • 1 Egg
  • 13 g Condense Milk
  • 8 g Honey
  • 50cc  Water
  • 30 g Butter (soft)

Egg Wash:

  • 1 egg + 1 tbsp water

Cream Cheese Filling:

  • 230 g Cream Cheese
  • 50 g Sugar
  • 80 g Plain Yogurt  (Vanilla yogurt)
  • 30 g Whipping Cream
  • 2 tsp Lemon Juice
Things you need to do:

Make the filling

1. Beat the cream cheese and sugar until smooth and creamy in a bowl.

2. Pour the yoghurt into cream cheese mixture, beat to combine.

3. Pour the whipping cream and lemon juice into the mixture, mix well

4. Cover the bowl with cling film and refrigerate until use.

Make the dough

Mix the (B) ingredients together.

Put the (A) ingredients in a bowl, whisk to combine, pour the (B) mixture into the bowl, and use large spoon or pastry scraper to mix everything together. When all the ingredients come together, put the butter in the bowl and rub until all butter is distributed, and kneads briefly to bring all the ingredients together

Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 20 – 25 minutes (using hand).

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.

Gently press down the dough, then put the dough back into a light buttered bowl. Let the dough rise again in a warm place for another 30 minutes.

Preheat the oven to 180°C, and butter the muffin pan. Take the dough out of the bowl. Gently press down the dough and cut the dough into 10 pieces (about 50 g/ piece). Use a rolling pin to roll the dough into a circle, about 8 cm. then gently presses down the dough into the muffin pan to form a cup.

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and pour the filling in.

Bake for 12 minutes.

When cool, place the strawberry on top and sprinkle with icing sugar.

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