Sunday, March 4, 2012

Japanese cream bun

Today tried out wendyinkk post on Japanese cream bun with roux.
Verdict: it was extremely delicious !!
Soft , fluffy bun !!
Thanks to for sharing such a wonderful recipe!
Ingredients A
120gm bread flour
85gm boiling water

Ingredients B
380gm bread flour
75gm sugar
6gm salt
8gm instant yeast

Ingredients C
120gm cold milk
100gm whipping cream
1 cold egg

Ingredients D
40gm butter

1 beaten egg for glazing

1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool.Keep it refrigerated for at least 12 hours
2.Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3.Add in D and knead to form elastic dough.that passes the window pane test.
4.Let it proof for 40minutes. Divide dough into 50gm each , mould it round and let rest for 10minutes.
5. Place onto greased pan and let proof for another 50minutes.
6. Brush surface of bun with egg wash
7. Bake at preheated oven at 170(fan)/190C for 15minutes.

Remarks : I managed to make into three ham and cheese bun (80gm each) and 19 pcs of butter sugar little bun (30gm each)
For the butter sugar bun, I just filled each bun with butter and some raisins. Then top with sugar. Simple and delicious!

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