Butter Cheese Buns 牛油芝士面包

Butter and cheese, perfect match!

I started to make this dough a night before to try out the slow rising method.  Letting the dough rise in the fridge overnight saved time and increased flavor to the dough.  That night after dinner, I started to prepare the ingredients. After pouring all needed ingredients into the mixing bowl, I sat down in front of the TV and applied my multitasking talent - kneading the dough and watching online soap drama simultaneously. It took me more than 30 minutes to massage the dough until it became ready for proofing. Well, that’s how a busy working mum like me made time for her after work entertainment - watching downloaded drama. J

The next morning at 7.30am, I checked on the dough, it did proof to about 75% of the original size.  As we already had a plan to take Ray to a nearby park for morning jog, I asked Auntie Lan only to take out the dough from the fridge about an hour before our planned return time. Upon our return at 11.30am, Auntie Lan already had the dough left in room temperature for half an hour, I felt the bowl was still pretty cold. It took about an hour more before the dough was at room temperature and doubled in size.

I think this batch of non Tangzhong starter bread was so far my best sweet buns; the bun texture was so soft and wholesome with strong buttery flavor. When the buns came out from the oven in the afternoon, hubby surprisingly asked to have the buns for afternoon tea.  He seldom likes bakery and it got me even more surprised when he ate 3 buns at one go! 

Well, I guess one of the reasons why he liked the buns was the butter in the bun. He isn’t into bakery but he just loves butter J

Butter cheese Bun INGREDIENTS A 500g bread flour or high protein flour 8g instant dry yeast 80g castor sugar 7g salt INGREDIENTS B 1 small (50g)egg (beaten) 250ml cold fresh milk INGREDIENTS C 60g soften butter INGREDIENTS D 6-8 pc Cheese (slice into half) 50g castor sugar 160g butter (cubed) 1 egg (beaten for egg wash) (Serving about 16 buns) METHOD 1.       Mix all ingredients (A+B) knead till it can be stretched into thin sheet. 2.       Add in butter and knead until the butter is combined with the dough, continue until it becomes smooth. 3.       Place the dough into a lightly greased bowl and cover with greased cling wrap to proof till double in bulk. 4.       When dough doubled in size, test the dough for readiness - press dough with finger, if the impression stays and the dough does not spring back then it is ready.   5.       Punch down and knead again till smooth. Rest for 15 minutes. 6.       Divide the dough into 60g each portion, roll flat dough and add in  butter and wrap up to form into oval shape, arrange in a greased square baking tray covered with greased cling wrap and let dough prove for second time (about 1 hr). 7.       When the dough rises for second time, brush dough with egg wash and top with cheese slice, sprinkle with some castor sugar. 8.       Bake at 190 degree Celsius for 15 minutes till golden brown.   9.        Remove and cool on wire rack.   芝士牛油面包 材料： A料 500克面包粉或高筋面粉 7g 速溶酵母 80克细砂糖, 7g盐 B料 250ml牛奶 1鸡蛋（打散）50克， C料 60克软化无盐牛油 D料 6-8件芝士（成半片） 50克细砂糖 160克牛油（切块） 鸡蛋1只（涂抹蛋汁） 面包做法: 将所有材料面粉，酵母，糖和盐放入碗中搅拌均匀， 加入鸡蛋， 慢慢地倒入牛奶。 使用慢速度，拌打面团，直到面团形成可以拉得很薄又不会裂与有弹性。如果用手揉，揉面团至少15-20分钟 ，直到面团光滑。加入牛油揉至均匀。 将面团取出揉成圆形，放入抹油的碗，用抹油过的保鲜膜盖上。让它发至双倍。（放在温暖的地方，以加快发面过程。）把面团打下再揉至光滑，休面15分钟。 把面团分成60克份，滚平面团包入牛油块, 包裹成椭圆形,排放在抹油过的四方烤盘. 用抹油过的保鲜膜覆盖让它再发第二次面至双倍大。当面团发好， 用刷涂抹蛋汁在发好的面团，加上半片乳酪在面团上,撒上细砂糖。 烤在摄氏190度15分钟至金黄色, 取出并冷却。