Walnut Cream Cheese Bun 起司核桃面包
My Little Space
My Little Space
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  • 100 gm bread flour
  • 70 ml boiling water
  • Main Bread dough
  • 300 gm bread flour
  • 100 gm all purpose flour
  • 2 TB milk powder
  • 80 gm sugar
  • 1 TB yeast
  • 1 tspn salt
  • 175 ml tap water
  • 1 egg, do not beat
  • 60 gm cold butter, chopped
  • 100 gm walnut, toasted & chopped
  • Fillings : 350gm cream cheese, softened at room temperature
  • 150 gm icing sugar
  • 1 lime juice & rinds
  • (mix together all ingredients till well cooperated then keep chilled)
  • Method
  • (1) combine both flour, milk powder, sugar, yeast and egg into a big mixing bowl, then tear gelatinised dough into pieces add into the mixture.
  • (2) either by using an electric hook mixer or by hand, stir mixture by adding in water till a soft dough is form and then add in salt & butter and knead till everything is well cooperated and smooth dough is formed.
  • (3) now, keep dough cover and leave to rest for an hour or till double in size.
  • (4) when ready, punch to release excess air and knead till smooth, then place dough to a slightly floured working table and divide into 6 portions. Again, rest for 10 minutes.
  • (5) next, flatten dough and fill in cream cheese mixture and toasted walnut (reserved 1/3 cup), then sealed and arrange them to 9x13" baking pan lined with parchment paper individually and leave to rest for another 45 minutes.
  • (6) sprinkle the remaining walnut to the top of each buns then press the center with a gadget to form a doughnut shape dough.
  • (7) finally, bake at preheated oven 185'C for about 20 minutes or till golden brown.



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