Souffle Cheese Bun | 舒芙蕾奶酪雪麵包

 

Souffle Cheese Bun | 舒芙蕾奶酪雪麵包



Ingredients (sweet stiff starter) – triple in 7-8hrs at 27-28C 45g starter 135g high protein flour 60g water 30g sugar Ingredients (dough) 320g high protein flour 35g sugar 4g salt 1 egg 110g milk 50g whipping cream 80g cream cheese 25g unsalted butter All the sweet stiff starter If you would like to go for same day bake, you may use the following sweet stiff starter ratio, it triples in 4-5hr at 27-28C 110g starter 110g high protein flour 30g water 25g sugar

Sherynn Note:
  • Sweet stiff starter ready in 6 hours at room temperature. Put on top of water filter machine. The warmth fasten the process.
  • Use thermomix to mix and knead. Put in all liquid ingredients, speed gradually increase from 1-3, 16 seconds. Add in dry ingredients, mix 10 seconds on speed 2.
  • Thermomix knead 3 minutes. Stop. Add in butter and knead for approximately 4-6 minutes more. Check dough to make sure it's tough, elastic and achieve window pane.
  • Oil the proofing bowl with hand. While hand is oily, take out the dough and shape it into a round shape. Put in bowl, cover with cling film and let it proof overnight in the refrigerator.
  • Took out in the morning and let it further proof at room temperature for an hour.
  • Shape it into 16 balls in a 28cm X 28cm baking pan. Let it proof in a covered oven till double in size. It took me approximately slightly over 3 hours. Baked 170C for 23-25 minutes. After 8 minutes of baking, cover the top to prevent it from browning.

Comments

Post a Comment

Popular posts from this blog

Tomato Pasta Paste (Thermomix)

20 g garlic 1 teaspoon black peppercorns 200 g onion cut in quarters 50 g oil 1000 g tomato cut in half with end removed 1 tablespoon sugar 1 teaspoon salt ½ teaspoon all spice or Chinese 5 Spice 2 teaspoon dried oregano Place the peppercorns and garlic in the TM bowl. Chop 3 sec/Speed 9. Add onion to the garlic mixture. Chop 3 sec/Speed 7. Scrape down the bowl. Add oil to the TM Bowl. Sautee 5 min/Varoma/Speed 1.5. Place the halved tomatoes in the TM bowl. Puree 10 sec/Speed 5. Add sugar, salt, allspice and oregano to the tomato puree. Simmer 40 min/120 degree/Speed 1.5 (MC OUT). Add the strainer to the top of the lid to prevent splatters. If you want to preserve the sauce add it to sterilized jars and place the topped jars in a large saucepan of boiling water. Allow the jars to boil for 2-3 minutes and then leave them to cool in the water. Once cooled the sauce will be vacuum sealed.
Read more

Homemade Noodle

Image
  Basic Recipe 1kg AP Flour 360-400g warm water 2tsp soda ash or lye water a.k.a air abu (optional to make the noodle more chewy texture) 8g salt Stir and dissolve salt & soda ash in warm water. Mix in the liquid with flour bit by bit until incorporated. Dough will appear dry at first. It's ok as long as it form a ball and no dry flour left around. May add in 1tbsp water at a time if it's too dry due to different brand of flour may have different hydration level. Rest for 30mins. Knead again slightly for 5mins.  Run through noodle machine to flatten it and cut to desired shape. Note: The amount of warm water may be substituted by puree - pumpkin/spinach, carrot, beet root, sweet potato. Using puree may cause the end result of the first mixing drier, suggest to add in water by 1tbsp at a time until just enough to incorporate the dough together. Remember the key is to keep it a very dry dough in order to get the chewy noodle texture. Using sourdough discard: 300g water, 60...
Read more