|Chestnut and cream cheese is a perfect marriage in heaven|
Soft pillowy buns with chestnut cream cheese - this bun brought me back to the streets of Japan and reminded me of her lovely people and equally delicious food.
I missed the place as soon as I sunk my teeth into this bun and wished that I was there again.
This recipe uses the bread machine for most of the tedious work but there is nothing to stop you from doing the first part from scratch by hand. Perhaps all the more better because the hard work of kneading will justify the many buns that would disappear into your mouth.
|Best eaten warm for maximum pleas|
Makes a dozen buns.
Water roux :
30g bread flour
150g cold water
Bread dough dry ingredients:
370g bread flour
30g whole wheat flour
20g milk powder
1 tbsp instant yeast / 10g
1/8 tsp fine salt
Bread dough wet ingredients:
1 egg, about 40g ( whole weight )
50g dried cranberries, soaked in boiling water for 10 minutes and then drained
160g cold water
60g cold butter, cubed
260g cream cheese, room temperature
60g icing sugar
1 cup of steamed chestnut,riced
Prepare water roux. Mix bread flour and water. Cook until it reaches 65C, stirring continuously. The roux should congeal and form lines with the whisk. Cool, covered.
Now prepare the dough. Combine all the dry dough ingredients in the mixing receptacle.
Combine the cooled roux, egg, water, cranberry.
In the bread machine, add to the dry ingredients the wet component and butter. Set the machine to dough mode, 1.5 hr or until dough doubles.
If you are making by hand, knead combined ingredients to form a dough until it is smooth and elastic, about 15 minutes. Transfer to an oiled bowl and let it ferment, covered.
Meanwhile, whisk cream cheese , sugar and chestnut. Set aside and chill if not using immediately.
Transfer the dough to a floured worktop. Flatten and fold the dough to thirds.
Weigh and divide the dough to 12 portions. Make little buns. Rest the individual portions for 10 minutes.
Make the buns, flatten the dough and use an ice cream scoop to scoop one portion of cheese to the middle of the bread disc.
Wrap the cream cheese filling with the buns by gathering the edges and pinch the dough to seal.
Dust both sides of the bun with just enough flour to coat. Proof the buns on an oiled or lined tray. Leave enough space between the buns to expand.
To make the flat top, lay an oiled parchment over the buns. Weigh the parchment down with another baking tray.
Let the buns ferment for another 10 minutes.
Bake in a preheated oven at 210C for 12 minutes.
To store, chill covered. Best eaten warm. To reheat, foil the bun and bake under a grill for about 10 minutes.
Best eaten within 3 days.