Super soft and fluffy cream cheese buns

▽ Learn more about how to make it
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Hello everyone, this is Jadore.
The bread I made this time is ‘Cream Cheese Bun’.
The soft and fluffy bread dough is filled with cream cheese filling.
It's a truly delicious bread that anyone will love.
It's easy to make, so watch the video and follow along step by step!
Dear subscribers,
Happy holidays, see you in 2024❤️
▶Ingredients (for 16 buns)
[Bun dough]
340g Bread flour (12% protein content)
230g Whole milk
40g granulated sugar
6g Sea salt
5g Instant yeast
35g Unsalted butter
* When using a stand mixer
1) Add bread flour, sugar, salt, and yeast to a mixing bowl and mix evenly.
2) Add cold milk and mix until evenly mixed without any powder.
3) Mix at medium speed for about 5 minutes.
4) Add room-temperature butter and mix at medium speed for another 8 minutes.
5) Perform the bulk fermentation in a warm place (27-28 degrees Celcius) until the dough gets big 2.5 times in volume (about 1 hour).
* When kneading by hand
1) Mix the warm milk and eggs well and set the temperature to around 40 degrees Celcius.
2) Add salt, sugar, and yeast and mix.
3) Add the flour and mix with a spatula until the powder is barely visible.
4) Add soft butter at room temperature and mix until all of it is absorbed into the dough.
5) Rest for 15 minutes in a warm place (27-28 degrees Celcius).
6) Stretch and fold the dough 10 times, and knead by hand for about 5 minutes until the surface is smooth.
7) Ferment in a warm place for 15 minutes, then stretch the dough and fold it in four directions.
8) Ferment again in a warm place for 15 minutes, then stretch the dough and fold it in four directions.
9) Lastly, ferment the dough in a warm place until it is 2.5 times larger. (for about 30 minutes)
10) Divide into 16 pieces of 39-40g each and roll into a circle.
11) After resting the dough for 15 minutes, flatten it and place the cream cheese filling inside.
12) Do the final proof at 27-28 degrees Ceicius for 40 minutes. And another 20 minutes at room temperature while preheating the oven.
13) Bake in a preheated oven at 160 degrees Celsius for 12 minutes. (Wiswell Lumi Oven/Hot Air Mode)
[Cream cheese filling]
350g Cream cheese
70g granulated sugar
1) Beat room-temperature cream cheese well without lumps.
2) Add sugar and mix.
3) Scoop out 26g each and freeze.
* Storage: Bread continues to age after baking, so it tastes best right after it has cooled slightly after baking. It can be stored in an airtight container at room temperature for up to two days, and when frozen, it can be stored in good condition for up to two weeks.
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