Haha…. seems like a series of Cream Cheese Buns I’m posting here. Actually there are 2 other versions but I cannot recall the recipes and also do not have many photos to post for them, so might give those a miss. Next in line that I am posting here after my Cranberry Cream Cheese Buns (The “Original”) and Cranberry Cream Cheese Buns (with Cheese Tangzhong) will be these Double Chocolate Cream Cheese Buns.
I’m making this version as my kids do not like cranberries (><). So instead of just omitting the berries, I decided to make a chocolate bun dough but wrap with the same good ol’ cream cheese filling. I’m sure not only my kids, many of you would also attest that chocolate and cheese is a perfect match (^-^)
I did not pipe the cream cheese topping nicely and hahaha…. I “rolled my eyes” when I saw the baked buns. You will agree that the swirls look like “rolled eyes”, don’t you? (^-^)
Ingredients for Dough
1/2 beaten egg
35g condensed milk
60ml chocolate milk (room temperature)
175g bread flour
25g cocoa powder (I used unsweetened Belgium cocoa powder)
50g cake flour
50g castor sugar
1/2 tsp salt
20g unsalted butter
Ingredients for Tangzhong
30g bread flour
Ingredients for Filling
188g cream cheese
60g icing sugar
1.5 tbsp lemon juice
1. Cream icing sugar and cream cheese, add in lemon juice and beat well. Leave inside fridge to harden so that it will be easier to wrap into dough at later stage.
2. To yield about 83g of tangzhong, you will need to mix 30g bread flour with 150g water (1:5 ratio). Use low fire to heat the mixture and constantly stir with a whisk until lines appear. Off fire immediately and transfer tangzhong into a bowl. Cover tangzhong with cling wrap to prevent the surface from drying. Leave it till room temperature before using.
3. To prepare the dough in a bread machine, add all the wet ingredients first. Followed by the dry ingredients like bread flour, cocoa powder and cake flour to cover the liquid. Add sugar along the side. Use middle a well at the center of the flour and pour in the yeast. Careful don’t allow the yeast to touch the liquid. Press the “Dough” feature on the bread machine to start the mixing. This feature requires 1.5 hour incorporating proofing (I am using Kenwood bread machine). You may use mixer or hand knead the dough. Add in the salt after 2 minutes or when the ingredients come together. Add in the butter after another approx. 5 minutes or when a dough is formed.
4. Leave to proof in a bowl (covered with cling wrap) for an hour or when the dough has doubled in size. I like to leaving the proofing in a closed oven with a bowl of hot water placed in the oven.
5. Place the dough on a lightly floured surface and give it a few punches to release the air. Divide the dough into smaller size of approximately 60g (can yield 9 buns). Roll each dough into ball shapes. Let rest (lightly covered with cling wrap) for 15 min.
6. Roll flat each ball and scoop a teaspoon of the cream cheese filling into the centre of the dough. Wrap up the dough, securing the ends properly. Roll into a ball and place on a lined baking tray. Repeat for the rest. Flatten the rolled balls slightly with your palm. Save the remaining cream cheese filling (without the cranberries) for piping later. This is optional.
7. Proof for approximately 60min. You may use the remaining cream cheese filling to pipe swirls (or other designs) on the buns. This is optional.
8. Bake in preheated oven of 160 deg Cel (bottom heat only) for 10 mins. Use a spatula and flip the buns to the other side. Use a spatula to press down the buns lightly and bake for another 7 min.
9. Remove from oven and let cool on a rack.
My kids love these buns and I was thinking that I could actually replace cranberries with chocolate chips? Err … nevermind, I’m pampering my kids too much.