Corner Café

May 27, 2009

Cream Cheese Buns with Crumble Topping 沙菠蘿起士麵包

Filed under: Breads & Quick Breads — SeaDragon @ 12:00 am
Tags: , ,


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
35g egg
15g cornflour
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.

Crumble Topping.

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


  1. Seadragon…what to u mean by password protected at certain section? Is the the same password as the forum ones?

    Comment by Sherreen — May 30, 2009 @ 4:02 am | Reply

    • Sherreen,
      The password-protected posts are bonus recipes for active members of my forum, ‘Home Cooking Club’. I assigned one password for each of the protected posts, only members who have shared at least 5 recipes, or who are active in participating in discussions, in the forum will be eligible to access the passwords for each of the protected posts.

      Comment by SeaDragon — May 30, 2009 @ 10:44 am | Reply

  2. Wow what an amazing site SD. I stumbled onto it and I’m just captivated with all the amazing recipes you have on here. I’ve already tried the cocktail buns and egg tart recipes with great success – thank you for the step by step recipes and the great photos (those really help). For this receipe what is soft icing mixture? I live in Canada and I don’t think we have anything like that except for pre-made icing. Is there a substitute for the mixture?

    Comment by Rick — August 16, 2009 @ 4:02 pm | Reply

    • Glad to hear you liked the recipes 🙂

      We have two types of icing sugar here. One is ‘pure icing sugar’, which is purely sugar. The other is ‘soft icing mixture’, which has cornstarch added to the sugar, this would be equivalent to ‘confectioners’ sugar’ over in Canada and US. Hope this helps.

      Comment by SeaDragon — August 16, 2009 @ 5:05 pm | Reply

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

%d bloggers like this: