Taikoyaki Buns With Cream Cheese Filling

This is a very straight forward method and less time consuming bread making. The texture is soft and tasted fantastic.
Love the colour of the crust without egg wash the lightly golden brown colour drizzling with snowy icing sugar.
This will certainly make your day, accompanied with a cup of good tea or coffee. 






For the bread dough :-

Ingredients:-
500 gm High protein flour (bread flour)
80 gm cake flour
100 gm castor sugar
60 gm butter (room temperature)
1 1/2 tsp salt
1 1/2 tbsp instant yeast
3 tbsp milk powder mix with 250 gm lukewarm water
1/2 tsp bread improver
1 egg (beaten)
paper cases

Method:-
1) Sift all the drying into a mixer bowl. Pour in the sugar, salt, instant yeast, egg, and milk +water and knead for 10mins. Butter added and knead for another 5 mins till smooth and elastic.
2) Transfer to floured tabletop, rest for 15 mins, weigh each 70 gms, rounding, roll out and filled with cream cheese filling.
3) The seam must be centered on the bottom to avoid splitting. Place the buns in the paper cases and rest.
4) Rest for 1 hr and bake at 170'c for 20 mins.
5) Cool off , drizzled generously with icing sugar on the surface.


For cream cheese filling:-     

Ingredients:-
100 gm cream cheese
30 gm castor sugar
pinch of salt
10 gm flour
a little vanilla
20 gm butter
3 tbsp beaten egg

Method :-
1) Cream cheese, sugar and salt, beat till creamy. Add butter,egg, vanilla, blend in.Scoop in the flour and blend till just absorbed. Bring the mixture to a smooth and spreadable consistency.



                                   

                                                   ***Happy Baking With Joy & Love!!***