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!

Makes 8 buns

Ingredients

Bread
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

Filling

160g cream cheese, soften
30g icing sugar

Toppings

80g grated parmesan cheese

Cooking Directions
Bread

For Tang Zhong, mix water with bread flour and cook over low heat in a pot.
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).
Let tang zhong cool to room temperature before use.
Mix all the ingredients under 'bread dough' (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
Knead in butter until fully incorporated (around 5-10 minutes).
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.
Place the dough onto a clean floured surface. Punch down and divide the dough into 8 portions.

Fillings

Mix together cream cheese and icing sugar until well combined.
Divide into 8 equal portions.
Set aside in refrigerator.

Assemble

Wrap a portion of cream cheese fillings in each portion of dough.
Let the dough undergo 2nd proofing until double in size.
Egg wash the dough, sprinkle 10g of grated parmesan cheese on top and at the side of the bread.
Baked at preheated oven at 190C for 15 minutes.