Cream Cheese Buns

I saw Yochana's cute little cream cheese buns and couldn't resist myself to ask her for the recipe. I made mine into a big buns because I don't have the cute flutted mould to use.


It's very delicious with the slightly sour cream cheese filling and crusty mexican topping. Definitely will make this buns again.


Oh, the topping will get soft and sticky the next day. But just pop it in the toasted oven and toast for 4-5 mins will bring back the crusty top and hot soft yummy buns.

Thank you auntie Yochana for sharing this delicious bun recipe.

Definitely a must try.  Adapted from her recipe.

Ingredients:

325 gm. Bread flour
10 gm. yeast
1 tsp. Bread improver
1/2 tsp. salt
1 1/2 Tbsp. Milk Powder
60 gm. castor sugar
120 ml. water
1 egg
45 gm. margarine

Method:

(1) Beat the above ingredients together except margarine for about 10 mins.
(2) Add in butter and beat for another 10 mins. till dough is smooth and elastic.
(3) Leave it to proof for about 45 mins.
(4) Remove from mixer, roll into small balls 60 gm. each and let it rest for another 10 mins.
(5) Roll out the small dough, wrap with cream cheese filling and seal tightly.
(6) Put into a fluted greased mould and leave to proof for another 45 mins.
(7) Pipe the mexico topping on top of the buns - in a coil shape and bake in preheated oven at 180C for about 15 mins.
(8) Cool on wire rack.

Cream cheese fillings:
Mix them together and stir till smooth.

220 gm. Cream cheese
50 gm. icing sugar
1/2 tsp. vanilla essence
Note: For added flavour, add in 2 Tbsp. of Blueberry Pie filling and omit the vaniila essence and substitute for Blueberry essence

Mexico Topping:

75 gm. butter
60 gm. icing sugar
1/2 tsp. vanilla essence
1 1/2 eggs - beaten
75 gm. plain flour

Method for mexico topping:

(1) Cream butter and icing sugar till creamy.
(2) Add in beaten eggs and cream till smooth. Add in vanilla essence.
(3) Add in flour and mix thoroughly.
(4) Put into a piping bag and set aside.