Crispy Double Cheese Bun 双重芝士面包

Crispy Double Cheese Bun 双重芝士面包

When the little ones first saw this bun, they refuse to eat it. Even kids judge the food by the look, sigh...

So I told them 'try it, it is crispy, like keropok (which they love so much), and the bread wear skirt (the cheese skirt I meant)!' Doubtfully, they tried it, and once they tried, they fell in love with this bun!

Crispy Double Cheese Bun 双重芝士面包
Makes 8 buns


Tang Zhong Starter Dough
  • 20g bread flour
  • 95 ml water
Bread Dough
  • 200g bread flour
  • 32g caster sugar
  • 3g salt
  • 3g milk powder
  • 3/4 tsp instant yeast
  • 32g egg, beaten
  • 23g whipping cream
  • 20g fresh milk
  • 19g unsalted butter
  • 160g cream cheese, soften
  • 30g icing sugar
  • 80g grated parmesan cheese
Cooking Directions
  1. For Tang Zhong, mix water with bread flour and cook over low heat in a pot.
  2. Stir constantly until it reaches 65 degree celsius or when it thicken (the time when you can see the bottom of the pot when stirring).
  3. Let tang zhong cool to room temperature before use.
  4. Mix all the ingredients under 'bread dough' (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
  5. Knead in butter until fully incorporated (around 5-10 minutes).
  6. Cover the dough (you can use a clingwrap or pastry cloth; if you have none of these, just put it in a pot and cover with the pot cover) and place it in a warm place to let it undergo the 1st proofing, about 1 hour.
  7. Place the dough onto a clean floured surface. Punch down and divide the dough into 8 portions.
  1. Mix together cream cheese and icing sugar until well combined.
  2. Divide into 8 equal portions.
  3. Set aside in refrigerator.
  1. Wrap a portion of cream cheese fillings in each portion of dough.
  2. Let the dough undergo 2nd proofing until double in size.
  3. Egg wash the dough, sprinkle 10g of grated parmesan cheese on top and at the side of the bread.
  4. Baked at preheated oven at 190C for 15 minutes.
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  • 20 克 高筋面粉 
  • 95 ml水 
  • 200 克 高筋面粉 
  • 32 克細砂糖 
  • 3 克 盐 
  • 3 克 奶粉 
  • 3/4茶匙快速乾酵母 
  • 32 克 全蛋液 
  • 23 克 忌廉(whipping cream 動物性鮮奶油)
  • 20克牛奶 
  • 19 克无盐牛油 
  • 160克奶油芝士 
  • 30克 糖粉
  • 80g Parmesan 乳酪

  1. 高筋面粉和水放到锅里,开小火,不停搅拌。熬成浓稠的糊状,盛出待温度降至室温方才使用
  1. 把所有材料包括汤种(除了牛油)搅拌成面团,用手揉至面团光滑(大约10分钟)
  2. 加入已软化的牛油,继续揉约5-10分钟
  3. 把面团放在温暖处发酵至2-2.5倍大小(大约1小时)
  4. 用手按压面团,然后分割成大小均匀的10-12份
  1. 将所有材料混合在一起。
  2. 将内陷分成8份。
  3. 收入冰箱待用。
  1. 将一份内馅包入一份面团里。收口。
  2. 第二次发酵直到双倍大。
  3. 涂上蛋液,将Parmesan 乳酪撒在面团上面。
  4. 放入已预热烤箱以190C烤15分钟。


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