I bought a packet of Shredded Mozzarella Cheese that was meant for Pizza but I had an idea to make a Stuffed Cheese Buns and so I decided to make these buns instead. I used my Shokupan Japanese Soft White Bread recipe as my hubby loves the chewy, soft and moist texture.
The bread dough is made using Yudane method. Yudane method is quite similar to Tangzhong (water-roux) method. Both methods are scalding methods. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. Please click here to see the differences between Yudane vs Tangzhong Method.
This Stuffed Cheese Buns is super soft and the mozzarella is stringy when melted. It is so satisfying to bite into it and tear the bun apart.
I have another Cheese Buns Recipe that you may like. Cheese Bread Rolls and Cheesy Garlic Pull-Apart Bread.
It is advisable to read the following notes before starting baking.
GENERAL NOTES:
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
OVER KNEADING
Some have experienced the dough breaking during the second proofing. If that happens it is due to over kneading. Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.
FLOUR
The right flour plays a very important role in bread making. Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%. All purpose flour content less protein around 9 - 11%. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. Sources from here and here.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
First Proofing:
Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.
Second Proofing:
Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
WRINKLE TOP OR SHRINKING
If your buns collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it reaches 80% in size.
BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Recipe - Stuffed Cheese Buns (Yudane Method)
Yields: 8 buns
INGREDIENTS:
Yudane:
50g bread flour (I used Japan High Gluten Flour)
50g boiling water
Bread:
200g bread flour (I used Japan High Gluten Flour)
1 1/8 tsp instant yeast
1 1/2 Tbsp (16g) brown sugar
3/4 tsp salt
10g butter
145g fresh milk or full cream milk (start with 130g first, reserve 15g to add in slowly if the dough too dry), I used total 130g for these buns.
Filling:
200g Mozzarella Cheese Block would be ideal, cut into a 20 - 25g cube. I used shredded Mozzarella cheese instead because it was what I had on hand and I compressed it into a ball.
Topping:
Dried oregano leaves and basil leaves (optional)
Egg Wash:
1 egg + 2 tsp water, whisked
Utensils:
Baking tray, lined with parchment paper.
METHOD:
Yudane:
Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
Cling film and place in the fridge for at least 4 hours or overnight.
Take out from the fridge 30 minutes before using to return to room temperature.
Bread:
Put all ingredients (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. I noticed that it is harder to achieve window pane stage with Yudane method dough. It could be due to the gelatinization of starch. Window pane is not really necessary as long as you kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 8 equal portions.
Form each portion into a ball. Flatten the dough and roll into a flat circle. Place the mozella cheese in the centre, wrap and seal.
Place bun onto the baking pans lined with non-stick baking paper. Make sure they are about 1 ½ to 2 inches apart.
Let it rise for another 20 - 30 minutes or until 80% in size.
Baking:
Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
Brush with egg wash and sprinkle some dried herbs.
Bake in a preheated oven for 12 - 15 minutes, or until golden brown.
Remove buns from oven and let them cool on rack.
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