Search

Yogurt Creamcheese Wholemeal Bun

ojsimplelife
Sep 25, 2016
2 min read

YES! OJ have a confession to make. OJ are cheating. OJ believe that they don't have the strength and talent in kneading dough. Hence, OJ is using Thermomix as their kneading tool. Now, OJ can knead dough effortlessly, sweat-less, free of mind and it only takes 2 minutes to complete the kneading...YES, is 2 MINUTES....

THE WATER ROUX

Why water roux? What kind of magic does it shows?

By adding water roux into your bread recipe, it makes the bread fluffier & softer.

What is the magic: Rose explained it in her blog, and OJ will touch a bit over here. If you wish to learn more, do click on ROSE as it will link you to her page. In short, when starch is mixed with water, the mixture will thicken up & lock the moisture from water through gelatinization. Hence, it will introduces spongy texture to the bread.

Bread Flour 20g

Water 100g

Thermomix Setting: 15 mins/70°C/sp2

Cover the surface of the paste with cling wrap to prevent the surface dry up.

Let the paste cool to room temperature and keep in the fridge for 12 to 24 hour.

THE Cream Cheese FILLING

Anchor Cream Cheese 250g

Sugar / Brown Sugar 2 tsp

Leave the cream cheese at room temperature for 15min-20min so that it will melt.

Mix the cream cheese with sugar until it is even.

Set aside.

ACTIVATE THE YEAST

Water 100g

Dry Yeast 11g

Thermomix Setting: 1 min/37°C/sp2

THE DOUGH IN MAKING ~

Ingredients:

Yogurt 160ml

Water roux

All purpose flour 200g

Wholemeal flour 150g

Bread flour 100g

Honey 1 tablespoon

Salt a pinch

Raisins 30g

Nuts of your preference 50g

(OJ use walnuts and sunflower seeds)

Mix all together.

Thermomix Setting: 1 min/37°C/sp5

For kneading

Thermomix Setting: 2 min/kneading

See how beautiful this dough is. OJ kneaded it effortlessly. HAHA!!!

Proof the dough for 1 hour or double in size.

THE RISING DOUGH

THE SIZE OF DOUGH

This recipe can make 16 pieces of bun. Hence, divide the dough into 16 small pieces.

FILLING TIME

Flatten the dough on your palm.

Put in the sufficient amount of cream cheese filling in the middle of the flattened dough.

Fold and shape the dough into a ball.

Don't be greedy in putting the filling. The ceam cheese might spilled out.

Do not flatten your dough until it became too thin. The thickness of the dough must be elastic enough to withstand the pressure and tearing while you shaping it.