Mascarpone Cheese Bun

Name: Mascarpone Cheese Bun
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 30g butter; 55g egg; 2g salt; 30g Sugar; 165g milk; 3g yeast; 50g Low-gluten flour; 250g High-gluten flour; 180g Mascarpone cheese; 30g Powdered sugar; 25g milk powder

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

5

The Suzhou Garden Cheese Wrap, which has been popular all over the country, has been on fire for a while; I have seen many recipes by experts, most of which are made of ordinary cream cheese with milk powdered sugar and other cheese fillings; only few people use them. Good quality mascarpone cheese for cheese filling.
Suffering from time and no cheese, I have not tried it; the Spring Festival is approaching and I am preparing to make some biscuits and nougat to send to my family; so I bought a lot of ingredients online, and I did not forget to buy a box of mascarpone cheese: I even thought about half-making cheese Pack, and the remaining half will be used to make tiramisu cake.
Coincidentally, I made mascarpone stuffed cheese buns at home; my son and classmates went out to play, and brought back a Suzhou garden cheese bun when I came back in the evening; the two were compared. The mascarpone cheese bun is slightly more sour than the Suzhou Garden cheese bun, which is so delicious. If you don’t believe me, give it a try~~~

Mascarpone Cheese Bun

1. Prepare all the ingredients

2. Put all the main ingredients, except butter, into the bread bucket one by one, and start the kneading program

3. After kneading until smooth, add the softened butter cubes and start the kneading program again

4. After the end, check the state of the dough and the glove film can be taken out

5. After rounding, put it back in the bread bucket

6. Covered with thin film, naturally fermented to 2.5 times larger

7. Take out the exhaust air and rub it round again, and the cover film will relax for 15 minutes

8. After rounding again, put it into a 6-inch mold with butter

9. Send it into the oven for the second round, and the bottom layer of the oven will make hot water in the basin

10. Take out when the mold is 8 minutes full, sieve a layer of high powder on the surface, and preheat the oven at the same time

11. Put it into the middle and lower layer of the preheated oven again: 180 degrees, 30 minutes

12. The surface is colored in about 10 minutes, and tin foil needs to be covered in time

13. Time is up to take out the mold, release the mold and wait for it to cool

14. Now prepare the cheese filling: Pour the milk, powdered sugar and mascarpone cheese into a basin, beat with a whisk at low speed until the blend is smooth

15. Cut the cold bread into four small pieces

16. Then cut each small piece of bread with two knives in the middle

17. Put the adjusted cheese filling in the middle of the slit, and spread the cheese filling evenly on both sides

18. Finally, evenly stick the cheese slices with milk powder

Tips:
1. Making bread in cold weather, fermentation is a difficult problem; so I chose to knead the dough the night before and put it in the bread machine for natural fermentation overnight, and then shape and barbecue the next day.
2. Use cake molds to make bread, and it is best to apply a layer of butter in advance to facilitate demoulding
3. The baking temperature and time should be determined according to the situation of your own oven
4. Ordinary cream cheese is more sour, so choosing Mascarpone cheese for cheese bag will be sweeter and softer than other cream cheeses.
5. All the materials used in the formula can be used to make 2 six-inch round molds.