Ingredients ?

Polish seed :

High gluten flour 60g

Water 60ml

Yeast 2g

Main dough :

High gluten flour 200g

Low gluten flour 40g

Sugar 48g

Polish seed 120g

Egg white 55g

Water 65ml

Yeast 2g

Butter 25g

Salt 4g

Cream cheese 80g

Lemon zest shavings 1pc

Cheese Filling :

Powdered Sugar 32g

Light Cream 55ml

Buttermilk Cheese 160g

For decoration

Moisture-proof powdered sugar 1 tbsp

Milk powder 4 tbsp

Cheese filling 240g

Molds :

2 6-inch round molds

Modified Classic Cheese Buns ?

① Add dry yeast to water and stir until yeast is completely dissolved.

②Add high gluten flour and mix well.

3) Seal and refrigerate for 12-15 hours, then use. (The surface of the Polenta has air holes and the interior is honeycombed. It can be sealed and stored at 5℃, and used within 3 days).

Put the flour, Polish seeds, egg white, sugar, yeast, salt, water into the mixing bowl slow speed Mix, 1 gear mixing to form a dough, until no dry powder state, continue to mix in 2 gears, until the degree of coarse film.

Add the butter and mix on speed 1 and 2 until it forms a glove film.

Add the lemon zest and cream cheese and mix on speed 1 until well blended.

Receive the dough until smooth, place in a container, cover, and let rise at room temperature, about 28 degrees Celsius, until doubled in size.

Sprinkle hand flour on the work surface, pat the fermented dough down to deflate, divide evenly into two dough balls, and roll out gently.

Prepare two 6-inch chiffon cake molds, spread a thin layer of butter evenly around the molds, and line the bottoms with tinfoil for easy release. Place two rounds of dough into the molds.

Ferment until dough is 2 times its original size. (Reference temperature: 32℃~ 38℃, humidity: 75-80%)

Place the fermented dough into the lower middle of the preheated oven at 160℃ on top and 170℃ on the bottom, and bake for about 25 minutes. (Cover with tinfoil for even coloring to prevent over-coloring.)

Out of the oven, unmold and place on a wire rack to cool.

Make the cheese filling:

①Add the softened cream cheese to the powdered sugar and mix with a spatula under hot water until smooth.

② Add the light cream to the cream cheese paste in small portions and mix well.

★Note: If the cheese filling still has particles, you can use a sieve to solve the problem.

The cheese filling can be kept refrigerated in an airtight container and used within 7 days.

Filling ：

①Milk powder sifted in advance, mix with moisture-proof powdered sugar and stir well.

②Cut the cooled bread mold into four equal parts.

③Cut two cuts across the inside of each piece of bread for stuffing.

★Note: Don't cut the bread too y to avoid cutting it off.

4) Spread a good amount of cheese filling evenly on both the sandwich as well as the cut side of the bread.

★The cheese filling can be spread evenly, but if you spread it too much, it will clump together when you dip it into the milk powder.

5. Dip the cut sides in the powdered milk.

6. Sprinkle the top with powdered milk and leave it in a sealed container at room temperature for 2 days. If you want to freeze it, you should consume it within a week.

Tips

★To prevent the dough from getting too hot, put the powder, liquid ingredients and mixing bowl into the refrigerator the day before making the dough;

★The high temperature of the dough will affect the gluten production.

★The temperature of the dough should be around 26℃, and the fermentation time will be increased by 15 minutes for every 1℃ lower temperature, and decreased by 15 minutes for every 1℃ higher temperature.

★Add lemon zest to increase the flavor of the bread, also has the effect of unctuous.