This buns really tasty and smell awesome! My daughter love it!
Steps:
1. Double boiled the fresh milk and cream cheese, stir the mixture until cream cheese completely mixed well and formed a creamy paste. I directly use the kitchenaid mixing bowl to complete this step. 😜. Just use a bigger pot with boiling water and insert the mixing bowl into it.
2. Let the mixture cool down awhile, then mix in egg, sugar and mix well.
3. Add in bread flour, then levain and mix until well combine as a wet and sticky dough.
4. Rest the dough for 10mins, and start to knead with mixer. It took me 12mins( with speed 4) to achieve window pane. Scrap the dough once in between to allow even knead.
5. Once window pane achieve, stop the mixer. Rest the dough for 10mins. Transfer them onto lightly dust wood panel.
6. Shape the dough into round shape, cut it to 12 portion( for may tin usage, you may adjust according to your container). Rest the ball for 5-10mins.
7. Shape the dough ball into round ball and align them into the greased cake tins and wrap with cling film. Leave it for final proof.
Notes: I skip bulk fermentation and directly go for final proofing. This final proofing process took 6-12hours depending on environment temperature and humidity. My buns took almost 12 hours this round in room temperature( as I forgot to keep it into fridge last night but it end up still not reaching the final proof heights when I check on it in the morning.)
8. Prepare the topping( refer to bottom for the steps) and pipe it on the bun surface after brushing egg wash on them. Bake in preheat oven in 180-200 degree Celsius for around 10-15mins or until the surface turn golden.
9. Remove the tin from oven and transfer the buns to the wire rack to let it cool before keep them in the container.
Topping steps:
1. Mix all topping ingredient in a bowl and stir well.
2. Using a frying pan, cook the mixture until it become thicken.
3. Leave it cool a while before piping them onto the bread surface using piping plastic.
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