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Cream Cheese Bun with Tangzhong Starter / Water Roux Starter

Last month I baked twisted sausage bun using Water Roux Starter or Tangzhong Starter and I love the softness and moisture texture of the bun very much.So this time I adapted previous recipe slightly to make another batch of the same bun but using cream cheese as the filling and shredded cheese on the top..If you're cheese lover like my family,this recipe using cheddar cheese and cream cheese is suitable for you!








Ingredients:(A)

Tangzhong starter / Water roux starter

50 g Bread flour

250 ml Water


Dough (B)

450 g bread flour,plus extra for dusting

1 tbsp instant active dried yeast

100 g sugar

1 tsp salt

1 egg

100 g warm milk

1 tbsp bread improver

120 g Tangzhong Starter - Water Roux Starter via Starch Gelatinization

80 g butter

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2 x 4oz cream cheese for filling
2 cup shredded Cheddar cheese for topping
1 egg + 2 tbsp water for brushing

Method:

A Tangzhong starter / Water roux starter :

1:In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
2:Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.



Using Bread Machine For dough:
1:Place Ingredients (B) and (A) into bread machine.Push kneading button and let's the machine do the work.When it's ready,the beep sound goes off.
2:Remove dough from BM and form the dough into a smooth ball. Place it in a lightly greased
bowl, covered with a plastic wrap, and leave in a warm place until dough is double in volume, about an hour. Press the dough down to release gases produced in the fermenting process. 3:Divide dough into 15 portions, each is about 50-55 grams and round up and rest for 10 minutes at the room temperature.
4:Roll the small portion dough into obolong shape.Cut cream cheese about 10 gm each or cube size.Wrap the oblong shape dough over the cream cheese before shape into your favourite shape. Place on a baking tray and cover with a plastic wrapper. Leave to rise for 45-60 minutes.
5: When the buns have doubled in size, brush them with reserved egg mixture, before sprinkle with shredded cheese on the top.
6:Bake in preheated oven at 175C/350F .Bake for 25 minutes or until golden brown. When done, turn the buns onto a wire rack and let cool before serve.





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11 comments:

Sonia (Nasi Lemak Lover) said...
August 9, 2010 at 6:28 AM

I have yet to try out water roux starter, your bun look very soft, must be very yummy.

Little Corner of Mine said...
August 9, 2010 at 1:42 PM

Lady, you are so hardworking! You are still making bread from scratch!

ICook4Fun said...
August 9, 2010 at 11:00 PM

I just love using tangzhong in bread making. It produce such a soft bread. Now I am trying out the custard method. Still need some tweaking to it.

pigpigscorner said...
August 11, 2010 at 2:29 PM

Looks amazing! The bread looks so soft!

Angie's Recipes said...
August 13, 2010 at 10:48 AM

I love these golden cheesy soft rolls!

daphne said...
August 15, 2010 at 6:20 AM

yum yum! oozy cheese rolls! this is an interesting way of making them too. Gotta read it in more detail!

Beachlover's Kitchen said...
August 15, 2010 at 4:05 PM

Thank you ladies for your lovely comment and kind words..yes now I love to use tangzhong water to make bread..it's really taste wonderful soft and moist for days!!!

youfei said...
August 18, 2010 at 7:07 AM

There's so much rave about this method it seems like i really have to give this method a shot!

Anonymous said...
September 19, 2010 at 3:27 PM

I'd like to know how to adapt my usual bread recipe to the tangzhong method. Do I add the tangzhong to the same amount of ingredients or should I deduct the quantity of flour and water used for the tangzhong from that specified by the recipe?

Viagra Discount said...
July 14, 2011 at 4:43 PM

This looks great! I actually made a -angzhong recipe this past week too - mine had an Italian sauce on top of it, I'll have it posted eventually!

Prostrate Surgery said...
August 25, 2011 at 4:27 PM

I was looking for this information, thanks for put in this easy way, I mean in a easy way to understand it jajaja, well until the next time.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.