Raisin cream cheese bun - by Doris Mok
A. 280g warm milk,
10g yeast - place warm milk in a mixing bowl, add sugar and yeast. ..mixed and rest for 15 min..
400g bread flour,
100g cake flour,
8g salt - add egg to the milk mixture followed by flour and salt. . Mix till soft dough
C. 80g butter and
60g Raisin - add butter to the soft dough till it is well mixed..add in the Raisin. .use mixer to continue to knead.. Thereafter, I continue with hand knead till window pane state. .
1st proof 1 hr.. till double the size..deflate and divide the dough to 2 portions..
Rest for 15 mins and divide to 16 portions.. prepare 2 two baking tray and paper..
Take a portion of the dough and wrap the cream cheese filling. Place on baking tray, cover with another pc of baking paper and seat a tray on top of the dough..proof for 15 to 20mins and bake with the tray on top...
Cream cheese filling - 1 block of cheese in room temp, 125g condense milk -; use mixer to cream both ingredients till smooth... Place in the fridge till needed...
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