Makes 8 buns
1/2 portion Japanese-Style Sweet Bun Dough
remainder of the egg from making filling, for eggwash
Cream Cheese Filling and Topping:
125g cream cheese, softened
60g butter, softened
50g soft icing mixture
8g lemon juice
Crumble Topping 沙菠蘿:
20g cake flour, or plain flour
10g caster sugar
10g cold butter
1. To prepare the Cream Cheese Filling: Beat softened cream cheese, softened butter and icing mixture until combined, then mix in egg, cornflour and lastly, lemon juice. The mixture will be soft and like a paste. Cover and set aside.
2. To prepare the Crumble Topping: Rub the butter into the flour and sugar with your fingertips until it resembles fine breadcrumbs.
3. Prepare the Japanese-Style Sweet Bun Dough as directed up to step 3. Take one of the 8 small divided balls and roll out with a rolling pin into a flat round disc; with edges thinner than the centre. With a small palette (or bread) knife, spread about 20-25g (about half tablespoon) of the cream cheese filling onto the centre of the dough disc. Try not to get any cream cheese filling onto the edges of the dough or it will be very difficult to seal.
4. Gather the outer edges of the dough disc and wrap up the filling. Pinch the edges together to seal in the filling. Place sealed edges down on a lined or lightly greased baking tray. Repeat with the other 7 dough balls.
5. Let rise, lightly covered, until double in size. When ready, eggwash the top of each risen dough pieces.
6. Put the remaining cream cheese filling into a small freezer/snack bag with a tiny cut in one corner for piping (or use a piping bag fixed with a 1/2cm or smaller round nozzle). Then pipe the cream cheese filling in a spiral, starting from the top centre until it covers about 2/3 of each the risen dough pieces.
7. Scatter the crumble topping over each dough piece.
8. Bake in preheated 190°C oven for about 12-15 minutes, or until the buns are golden brown.
Taste: Soft, fluffy and light buns with a delicious tangy cream cheese filling, and a light, crunchy crumble topping
Consume: Best served warm but also good at room temperature
Storage: Can be kept for up to 2 to 3 days in an airtight container in the refrigerator, re-heat in the oven or microwave before serving
Recipe Reference(s): ‘起士康布拉’ recipe from the Chinese cookbook, ‘滿室麵包香’ by 許正忠、趙利華