Continuing with my delights of using the firm paper moulds I bought late last year, I am making more sweet buns! This time using the long moulds (base dimensions of 14cm long × 5cm wide) to make these delicious cream cheese and blueberry flavoured bun rolls.
Makes 8 rolls
[Ingredients]
1/2 portion Sweet Bun Dough, either water-roux version or scalded-flour version
1 to 2 tablespoon(s) blueberry jam, lightly warmed and placed into a piping bag fixed with a 5mm nozzle
Cream Cheese Topping:
75g cream cheese, softened
35g butter, softened
60g icing sugar
Crumble Topping:
35g cake flour
15g caster sugar
25g chilled butter
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[Preparation]
1. Prepare the Cream Cheese Topping: Mix cream cheese, butter and sugar together. Put mixture into a piping bag fixed with a 5mm plain nozzle.
2. Prepare the Crumble Topping: Mix flour and sugar, rub into butter to resemble fine breadcrumbs; set aside.
3. Prepare the Sweet Bun Dough (either water-roux version or scalded-flour version) as directed up to step 3.
4. Take one of the 8 small divided balls and roll out with a rolling pin into a flat oval shape. Then roll up like a Swiss roll into a cigar shape. Use your palms and roll the cigar back and forth on the bench to elongate it into a long roll about 14cm long. Place the roll into a 14cm long firm paper mould. Repeat with the other seven dough balls. If you don’t have the paper moulds, just arrange the rolls on a baking sheet lined with baking paper.
5. Let rise, lightly covered, until double in size. When ready, pipe the cream cheese topping in a zigzag fashion on top of each risen roll. Then pipe the blueberry jam also in a zigzag fashion in the opposite direction over the cream cheese topping. Finally scatter the crumble topping evenly over each roll.
7. Bake in preheated 190°C oven for about 15 minutes, or until golden brown.
Taste: Soft, fluffy and light buns with delicious cream cheese and blueberry jam topping and crunchy crumble
Consume: Best served warm but also good at room temperature
Storage: May be kept in airtight container for a couple of days at room temperature in cool weather, or up to a week in the refrigerator; re-heat in the oven before serving if chilled to re-crisp the crumble topping
Recipe Reference(s): “香酥蓝莓乳酪面包” recipe from the Chinese cookbook “面包制作精选” by 黎国雄
Matcha Sesame Rolls
As per usual, I used the other half portion of the sweet bun dough to make these Matcha Sesame Rolls 抹茶黑芝麻麵包.
Corner Café 
SD,
Thanks for sharing these. They look awfully scrumptious.
Comment by Tuty — May 6, 2012 @ 10:08 am |
Thanks, you’re welcome, I love these, they were delicious!
Comment by SeaDragon — May 12, 2012 @ 9:25 am |