Alright now, for today's post....Japanese Cream Bread. I'm not sure why this buns has such title but its definitely a good one.
Ingredients:(A)
120g bread flour
85g boiling water
(B)
380g bread flour
70g sugar
1/4tsp salt
8g instant yeast
(C)
120g cold milk
100g whipping cream
1 egg
(D)
40g butter
**Some cheddar cheese and dried basil leaves for topping.
Method:
~ Mix (A) well-blended to form a dough. Cover and set aside to cool. Keep into refridgerator for 12 hours. (It can be more than 12 hrs but not less)
~ Mix (B) until well blended. Add in (C) and knead to form rough dough. Add in (A) and knead mix.
~ Add in (D) and knead to form an elasic dough.
~ Let proof for 1 hour, divide the dough into small portions. (about 80g each) and mould it round. Let rise for another 10 minutes.
~ Roll it into a long oval shape then brush top with some beaten egg and sprinkle some cheddar cheese and dried basil leaves. Then let proof double in size.
~ Bake at 190'C for 10-15 minutes.
Its super soft and has a creamy taste. YUMMY!!Just imagined I have 10 buns 2 hours ago, but now I left only 4!!! So this shows that I've succeed for another bread recipe...haha!
Hope you'll like this recipe too..:)Cheers!!
This looks good my friend! Seems like you are getting so good in bread making already yeh. Will try this out when I get the chance, thanks for the recipe!
ReplyDeleteThis morning after read your post. I quickly get into my kitchen to make some cream buns as I have some leftover cream in the fridge. Thanks for your inspiration!
ReplyDeleteLast sunday I had made this similar breads but omitted the whipping cream and dried basil leaves. I should add those things in next bake.
ReplyDeleteBee Bee,
ReplyDeleteI need practice ma, so have to make more...lol.
Its getting better compare to last time...heehee. Thanks to your advice too..:)
Kitchen Corner,
ReplyDeleteOoo...you mean you try this recipe? How do you like it?
Wai Kitt,
I like the taste of the cream and also basil leaves. I, too will add more for the next attempt.